Name: Ayib (Ethiopian Homemade Fresh Cheese)
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Cuisine: Ethiopian
Ingredients: 8 1/2 cups (2 Liters) fresh whole milk; 1/2 cup (125 milliliters) fresh lemon juice; 1 medium red onion (optional)

Ethiopian

Saucepan

Thermometer

Sieve

Bowl

Cheesecloth

Colander

Ladle

In a heavy-bottomed saucepan, bring the milk to a slow simmer. It should be foamy and steamy and read 185˚F (85˚C) on a candy thermometer. Do not let it boil.

Slowly pour in the lemon juice and stir for a few seconds, then remove from the heat. Allow to stand undisturbed for about 15 minutes until curds form.

Meanwhile, in a food processor, purée the onion, if using. Place the onion purée in a sieve set over a bowl and let it drain, reserving the liquid. Discard the solids.

Moisten a cheesecloth with water, wring it out, and use it to line a large colander.

Gently ladle or pour the curds and liquid through the colander, then set aside to drain for 20-60 minutes until the curds have reached their desired level of dryness. Transfer to a bowl. If using, spoon the onion liquid over it.

Store in a sealed container in the refrigerator for up to three days.

Ayib (Ethiopian Homemade Fresh Cheese)

Utensils needed:

Overview

Cuisine

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