Servings
Font
Back
5.0 from 3 votes

Ayib (Ethiopian Homemade Fresh Cheese)

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 500 Grams
Course: Side Dish
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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Moisten a cheesecloth with water, wring it out, and use it to line a large colander.
  5. 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.
  6. Store in a sealed container in the refrigerator for up to three days.