Ayib Cheese
A mild, crumbly Ethiopian fresh cheese made by simmering milk and yogurt until curds separate.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
Ayib is a soft, tangy Ethiopian cottage-style cheese traditionally served alongside spicy dishes like kitfo or gomen to balance the heat. Made by gently heating soured milk until the curds separate from the whey, then draining, it requires no special equipment or rennet. Its mild, slightly sour flavor and crumbly texture make it a cooling counterpoint on the traditional platter.
Ingredients
- 8 cups whole milk
- 1 cup plain yogurt, preferably slightly soured
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Method
-
Pour the milk into a large saucepan and stir in the yogurt. Cover loosely and let sit at room temperature for 24 hours to sour and thicken slightly.
-
Set the saucepan over low heat and warm the soured milk slowly, without stirring, until it separates into curds and pale yellow whey, about 25 to 30 minutes. Do not let it boil or the curds will turn rubbery.
-
Stir in the lemon juice to help the curds fully separate from the whey, then remove the pan from the heat.
-
Line a colander with a clean cheesecloth or thin kitchen towel and set it over a bowl. Ladle the curds and whey into the colander, letting the whey drain through.
-
Gather the corners of the cheesecloth and gently squeeze out excess whey, leaving the curds moist but no longer runny.
-
Let the wrapped curds hang over the bowl or sit in the colander to drain further, about 15 minutes.
-
Transfer the drained curds to a bowl, sprinkle with salt, and crumble gently with a fork to break up any large clumps.
-
Serve the ayib fresh at room temperature alongside spiced dishes, or cover and refrigerate for up to 4 days.
Rate this recipe
Ayib Cheese
Ayib is a soft, tangy Ethiopian cottage-style cheese traditionally served alongside spicy dishes like kitfo or gomen to balance the heat. Made by gently heating soured milk until the curds separate from the whey, then draining, it requires no special equipment or rennet. Its mild, slightly sour flavor and crumbly texture make it a cooling counterpoint on the traditional platter.
Make ahead 8 oz 110 cal
Ingredients
- 8 cups whole milk
- 1 cup plain yogurt, preferably slightly soured
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Method
- 1
Pour the milk into a large saucepan and stir in the yogurt. Cover loosely and let sit at room temperature for 24 hours to sour and thicken slightly.
- 2
Set the saucepan over low heat and warm the soured milk slowly, without stirring, until it separates into curds and pale yellow whey, about 25 to 30 minutes. Do not let it boil or the curds will turn rubbery.
- 3
Stir in the lemon juice to help the curds fully separate from the whey, then remove the pan from the heat.
- 4
Line a colander with a clean cheesecloth or thin kitchen towel and set it over a bowl. Ladle the curds and whey into the colander, letting the whey drain through.
- 5
Gather the corners of the cheesecloth and gently squeeze out excess whey, leaving the curds moist but no longer runny.
- 6
Let the wrapped curds hang over the bowl or sit in the colander to drain further, about 15 minutes.
- 7
Transfer the drained curds to a bowl, sprinkle with salt, and crumble gently with a fork to break up any large clumps.
- 8
Serve the ayib fresh at room temperature alongside spiced dishes, or cover and refrigerate for up to 4 days.