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Ethiopian cheese/ how to make Ayib/ አይብ አሰራር

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Recipe Information

Recipe Available
Video-Specific Recipe

Ayemenita

Cultural Context

Ayemenita, a traditional Ethiopian dish, is often enjoyed as a fresh cheese made from curdled milk. It reflects the country's rich dairy heritage and is commonly served with various dishes, enhancing their flavors. In modern cuisine, it has gained popularity beyond Ethiopia, often used in salads or as a spread.

EthiopianETside
20 min
easy
4 servings
Servings4
milk
lemon juice
salt
water
fresh herbs
spices
olive oil

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and dairy-free.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity with a different flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing fat.

1

Heat the whole milk in a pot until it reaches a gentle boil.

2

Once boiling, remove from heat and add the white vinegar, stirring gently.

3

Let the mixture sit for a few minutes until curds form and separate from the whey.

4

Strain the curds using a cheesecloth or fine mesh strainer to remove excess whey.

Cooking Techniques

curdlingstrainingmixing

Equipment Needed

potcheeseclothstrainer

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

dairy

Also Known As

AyibEthiopian Cottage Cheese

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