Hello, Serbian friends.

My grandparents were from Vojvodina (although it was part of the Austro-Hungarian empire when they lived there), and I �ve tried to keep some food traditions alive. I can �t get kajmak in this part of the US, so I �m wondering whether British clotted cream or Italian mascarpone would be a close enough substitute to make gibanica. Also, my recipe for gibanica calls for a white cheese in addition to the kajmak, but is very vague about the nature of this cheese.  Do you use a fresh cheese or an aged one for gibanica?

 

Thanks for any help you can offer me,

Bruce 

Hi Bruce,

 

I don �t know about British clotted cream, but I don �t think mascarpone would be a good option.

If you can �t use kajmak, which is really yummy by the way, it is better to go just with cheese.

You can use both fresh or aged cheese, but if you use the fresh one, you �ll have to use more salt.

My friend who lives abroad, on my suggestion, uses feta cheese mixed with sour cream or creme fraiche.

I hope this helped.

If you have any more questions, I �ll be happy to answer them.

Prijatno!!!

:)) 

 

Mara

 

Thank you, Mara. I like the idea of feta with creme fraiche.

 

Bruce 

Getting a little personal there, Lynne!   

 

Anyway, since kajmak is just thickened cream, it is the opposite of fat-free yogurt.

 

Bruce