Traditional Serbian Kajmak Recipe

"Kajmak is a Serbian / Croatian fresh, unripened or "new" cheese made from unpasteurized, unhomogenized milk. It's usually served with bread as an appetizer (lepinja sa kajmakom), but also as a condiment melted on the Balkan version of a hamburger patty (pljeskavica sa kajmakom), as well as simmered with beef shank meat (ribic u kajmaku), or tucked in pita bread with cevapcici sausages. If left to ferment, aged kajmak has a stronger taste and is yellow in color, and is required for a pastry (pita) called gibanica. Makes about 2 cups..."