Heavy Cream or Kajmak

Ingredients

 * 1 qt. milk
 * 1 pt. heavy cream

Directions

 * 1) Boil the milk in shallow enamel pan.
 * 2) Carefully, pour the cream in from as high as possible.
 * 3) Simmer mixture on low fire for about 2 hrs.
 * 4) Turn off the heat and allow it to stand without mixing for 6 hours.
 * 5) Then turn on heat again and simmer on very low fire for 1/2 hr.
 * 6) Cool the mixture without mixing.
 * 7) Then carefully place pan in refrigerator for 24 hours.
 * 8) Cream has formed.
 * 9) Loosen with the point of a knife and remove it to a flat plate.
 * 10) Cut into squares.
 * 11) It is delicious served on anything which calls for whipped cream or eaten alone.