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Ayib
Ethiopia
Made daily in Ethiopian homes. Always served alongside spiced or rich dishes to balance the heat.
Ethiopian fresh cheese — a simple fresh curd cheese made from soured milk, crumbled over injera and served alongside kitfo or gomen. Ethiopia's everyday fresh cheese.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
365 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
2Lwhole milk
100mllemon juice or white vinegar
1 tspsalt
Method
1
Heat milk to just below boiling. Add lemon juice. Stir once.
2
Leave undisturbed 10 minutes until curds form.
3
Line a colander with muslin. Pour curds in. Drain 30 minutes.
4
Season with salt. Crumble over food.
Chef's Tip
Don't stir after adding the acid — movement breaks the curds into grains rather than large, soft lumps.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.