Ayib, or Ethiopian cottage cheese, is a staple of traditional Ethiopian cuisine. This type of cheese is made from fresh cow’s milk and has been consumed for centuries.
With its creamy texture and mild flavor, Ayib can be enjoyed with a variety of Ethiopian dishes. It offers a unique way to experience the flavors of Ethiopian food, and its versatility makes it a great choice for chefs of all skill levels.
Not only does this unique cheese provide an array of flavors and textures, but it also contains vitamins and minerals that help promote good health.
Ayib is relatively easy to prepare at home using simple ingredients. This recipe will explain how this tasty dish is made.
Ingredients Required to Make Ayib
- 2 lt. of whole milk
- ½ cup of lemon juice
How to Make Ayib (Step-by-Step Tutorial)
- Pour your milk into a saucepan and bring it to a simmer slowly until it becomes steamy and foamy. Don’t let it boil.
- Pour the lemon juice in slowly and stir for a couple of seconds.
- When curds start to form, turn off the heat and let it sit for about 15 min.
- Use a piece of clean, wet cheesecloth to line a colander.
- Pour the milk and curd gently through the colander, then leave it to drain for 30 min. – 1 hr. depending on how dry you want the curds to be.
- Put the drained curds in a sealed container and store them in the refrigerator for 3 days.
Equipment Recommendations to Make Ayib
Affiliate Disclaimer: As an affiliate, we get commissions for purchases made through links on this website from Amazon and other third parties.
Ayib Recipe
Ayib (Ethiopian Cottage Cheese) Recipe
Ayib, or Ethiopian cottage cheese, is a staple of traditional Ethiopian cuisine. It is made from fresh cow’s milk and has been consumed for centuries. Ayib is relatively easy to prepare at home using simple ingredients. This recipe will explain how this tasty dish is made.
500
grams10
minutes15
minutesKeep the screen of your device on
Ingredients
2 lt. of whole milk
½ cup of lemon juice
Directions
- Pour your milk into a saucepan and bring it to a simmer slowly until it becomes steamy and foamy. Don’t let it boil.
- Pour the lemon juice in slowly and stir for a couple of seconds.
- When curds start to form, turn off the heat and let it sit for about 15 min.
- Use a piece of clean, wet cheesecloth to line a colander.
- Pour the milk and curd gently through the colander, then leave it to drain for 30 min. – 1 hr. depending on how dry you want the curds to be.
- Put the drained curds in a sealed container and store them in the refrigerator for 3 days.
%20Recipe){kind=link}