Ethiopian cheese/ how to make Ayib/ አይብ አሰራር
Recipe Information
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.
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.
Heat the whole milk in a pot until it reaches a gentle boil.
Once boiling, remove from heat and add the white vinegar, stirring gently.
Let the mixture sit for a few minutes until curds form and separate from the whey.
Strain the curds using a cheesecloth or fine mesh strainer to remove excess whey.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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