Ayib (Ethiopian Homemade Fresh Cheese)
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5
2 reviews
Excellent
Ayib (Ethiopian Homemade Fresh Cheese)
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A recipe for Ayib (Homemade Fresh Cheese) from the cookbook, Ethiopia! This fresh Ethiopian cheese is perfect for contrasting the heat of a variety of dishes.
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Ingredients
- 8 1/2 cups whole milk 2 liters, fresh
- 1/2 cup lemon juice fresh, 125 milliliters
- 1 red onion optional, medium
Instructions
- 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.
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5
2 reviews
Excellent
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