Can I use low-fat milk?

While you can, whole milk is highly recommended for the best texture and flavor. Low-fat milk may result in a thinner, less creamy Ergo.

What if my Ergo doesn't thicken?

Ensure your milk was boiled and then cooled to the right temperature before adding the starter. Also, make sure your sour cream is fresh and active, and that the fermentation happened at room temperature for the full 24 hours.

Can I ferment it for longer than 24 hours?

You can, but be mindful that the longer it ferments, the tangier and thicker it will become. Taste it after 24 hours and decide if you prefer a stronger flavor.

Where can I find Tena Adam (rue plant)?

Tena Adam can sometimes be found at specialty African or Middle Eastern grocery stores, farmers' markets, or even online. If unavailable, you can simply omit it.

Is Ergo the same as regular yogurt?

While similar in consistency, Ergo has a distinct tangy flavor and is traditionally made with a specific fermentation process that gives it its unique character, often more akin to a very thick, tangy sour cream.

Ergo Recipe: How To Make Ethiopian Yogurt

Ergo Recipe: How to Make Ethiopian Yogurt

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5 from 3 reviews

An authentic Ethiopian fermented milk, Ergo, resembles a tangy sour cream with a yogurt-like consistency. This dish serves as a cooling complement to Ethiopia’s spiciest dishes, such as Doro Wot and Siga Wot. It is a staple at gatherings, holidays, and celebrations.

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 7 servings 1x
Category: Drinks
Method: Ferment/Mix
Cuisine: Ethiopian
Diet: Vegetarian

Ingredients

Scale

10 cups (2.4 liters) whole milk
3 tablespoons (45 ml) sour cream
1 sprig Tena Adam (rue plant, optional)

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Instructions

Place the whole milk in a medium pot and bring it to a boil over low heat, stirring continuously to prevent scorching. Once the milk comes to a boil, remove it from the heat.
Allow the boiled milk to cool in the pot for 15 minutes.
Transfer the slightly cooled milk to an airtight container.
Add the sour cream to the milk and mix well to combine.
If using the optional rue plant, place the sprig on top of the milk for garnish and additional flavor. Rue plant is known for its strong aromatic qualities, so a little goes a long way.
Cover the container and set it aside in a dry spot at room temperature for 24 hours. It’s important not to refrigerate the mixture, as it won’t ferment quickly enough at colder temperatures.
After 24 hours, check the yogurt. It should have thickened and developed a tangy flavor due to the fermentation process.
Remove the rue plant and discard it.
Serve the homemade Ethiopian-style yogurt on the side of your favorite Ethiopian dish or salad.

Notes

Tena Adam (rue plant, also known as herb-of-grace), is optional and adds a unique flavor to the yogurt. If you choose to use it, be mindful of its strong aroma, and use it sparingly. You can find rue plant at garden centers, farmers’ markets, or online.

Nutrition

Serving Size: 240g
Calories: 195 kcal
Sugar: 15g
Sodium: 125mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 10g
Cholesterol: 35mg

Find it online: https://ethiopianroots.com/ergo-recipe/