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Home » Appetizers/Snacks » Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review

Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review

6 September, 2019 by Tara 21 Comments

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Ethiopia: Recipes and Traditions from the Horn of Africa, written by Yohanis Gebreyesus, features an incredible variety of traditional and modern dishes from throughout Ethiopia. A few highlights include Traditional Injera, Chechebsa (Butter-Soaked Flatbread), Senig (Stuffed Hot Green Peppers), Teff Tagliatelle with Sprouted Fenugreek and Carrots, Siga Tibs (Fried Beef with Onions), Creamy Scalloped Potatoes with Smoked Milk, Kategna, and Spris (Layered Fruit Juice). I will also be sharing his recipe for Ayib (Homemade Fresh Cheese) following the review.

Disclosure: I received this book from Interlink Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Ayib (Homemade Fresh Cheese) in a wooden bowl with lemon slices and a cheesecloth in the background.

Yohanis Gebreyesus

Yohanis Gebreyesus was born and raised in Addis Ababa, Ethiopia. He “trained at the Paul Bocuse Institute in Lyon and worked as a chef in California, before returning to Addis Ababa to found his Chef Yohanis brand, which promotes a healthy lifestyle using Ethiopian produce.”

Ethiopia

Cookbook cover- Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus with Jeff Koehler.

Chapters are divided according to the following: Injera & Flatbreads; Seasonings; Breakfast; Vegetables & Fresh Cheese; Legumes & Grains; Beef, Lamb & Goat; Poultry, Eggs & Fish; and Snacks & Drinks.

Yohanis begins by introducing the vast history of Ethiopia with notes on local traditions, religion, and a map of the country and surrounding area. You will even find a guide for the foundation of Ethiopian cuisine with descriptions of notable spices and key ingredients along with a closer look at important items such as Niter Kebbeh (Ethiopian Spiced Clarified Butter), Berbere Spice Blend, Tej, and Buna (coffee).

Before getting into the rest of the recipes, an entire chapter is devoted to Injera and other popular flatbreads. I loved learning all about Teff (Ethiopia’s most widely farmed crop and the grain behind Injera- a spongy flatbread with plenty of little holes for absorbing the sauce in stews) and especially appreciated the level of detail and step-by-step illustrations on how to make a traditional week-long Injera or a quicker one-day version. 

The gorgeous photography is provided by Peter Cassidy with food styling by Linda Tubby and prop styling by Wei Tang. Along with plenty of full-page photos of the recipes, there are even more of the people and landscape of Ethiopia scattered among the pages. Measurements are listed in US Customary and Metric. Each recipe includes a headnote with background information, tips, serving size, and menu ideas. Titles are written in English and Amharic. 

Ayib (አይብ, Homemade Fresh Cheese)

Ayib (Homemade Fresh Cheese) in a cheesecloth over a white colander.

Ayib (አይብ) is a fresh Ethiopian cheese perfect for contrasting the heat of a variety of dishes. It is also a great start for those new to cheesemaking. Simply heat milk until steaming and frothy (don’t let it boil!), then slowly mix in freshly squeezed lemon juice to separate the curds from the whey. Drain over a cheesecloth-lined colander and allow to rest until most of the moisture has been removed, 20 minutes to 1 hour. 

Yohanis has also given the option to moisten the prepared Ayib with a bit of strained onion juice. This is to give the cheese a similar taste to the way it is made in an ensera- “by shaking then cooking the remaining yogurt left from making butter.”

Fresh whole milk is best for making the Ayib. Avoid using UHT- milk that has been heated above 275˚F (135˚C). The ultra heated milk will not create curds that stick together as well. 

Don’t have a cheesecloth? You can also use a couple layers of plain paper towels in the large colander set over a bowl. After draining, the Ayib can be stored in an airtight container in the refrigerator for up to three days.

The fresh Ayib is delicious paired with many of the spicy stews in the book along with the Whole Grain Teff Salad, Kitfo (Steak Tartar with Spiced Clarified Butter), and Gomen (Collard Greens with Onions and Fresh Ginger).

Other Dishes

Other dishes from Ethiopia: Mekelesha Spice Blend, Fetira (Layered Flatbread Pastries with Honey), Timatim Kurt (Tomato Salad), and Ethiopian Gnocchi.

I also made the Mekelesha Spice Blend, Fetira (Layered Flatbread Pastries with Honey), Timatim Kurt (Tomato Salad), and Ethiopian Gnocchi.

I absolutely love the collection of homemade spices, seasonings, and sauces. The Mekelesha Spice Blend is an aromatic mixture of cinnamon, cloves, pepper, and cardamom used as a finishing touch to help dilute the heat from a dish. In the book, it can be paired with Misr Wat (Spicy Red Lentils), Minchet Abish (Ground Prime Beef in Spicy Fenugreek Sauce), Abish Wat (Spicy Beef and Fenugreek Stew with Potatoes), Beg Siga Wat (Spicy Lamb Stew), and Doro Wat (Slow-Cooked Spicy Chicken with Hard-Boiled Eggs). 

Fetira is a layered flatbread often served for breakfast in Harar and Dire Dawa. After forming the dough and allowing it to rest briefly, each piece is rolled into a square, folded into thirds with plenty of oil, and flattened again into a thin square. It was delicious served warm with a drizzle of honey.

The Timatim Kurt (Tomato Salad) comes together very easily in less than 10 minutes. Bite-size pieces of tomatoes, onion, and green pepper (I actually used a sprinkling of Berbere) are tossed together with a light vinaigrette. Traditionally white vinegar and sunflower oil are used. Yohanis went with olive oil and balsamic vinegar for a more pronounced flavor.

The Ethiopian Gnocchi is a delicious modern take on using pan-roasted flour. After toasting the flour to create a wonderfully nutty flavor, it is combined with simmering milk and butter to create a pastry dough. Eggs are beaten into the mixture, then transferred to a pastry bag to be squeezed into 1 inch pieces over a pot of boiling water to make a gnocchi-like appearance. The cooked dumplings are tossed with a creamy béchamel sauce and baked until bubbly before topping with a layer of grated cheese. The result was such a unique and comforting dish.

This book is a great pick for those wanting to learn more about Ethiopian cuisine and traditions. Recipes range from quick and easy salads to more intricate breads and stews. Many of the ingredients are readily available in larger supermarkets, especially with the increasing popularity of teff and different spices. Some items may require finding a market with East African/Middle Eastern ingredients such as dried split red lentils, nigella seeds, fenugreek, merguez sausages, green coffee beans, pearl millet flour, ground ajowan, bulgur, banana leaves, and more.

Aerial view of Ayib (Homemade Fresh Cheese) in a wooden bowl next to three lemons, a cheesecloth, and wooden citrus juicer.

Ayib (Homemade Fresh Cheese) Recipe

Excerpt from Ethiopia

Print Pin

Ayib (Ethiopian Homemade Fresh Cheese)

A recipe for Ayib (Homemade Fresh Cheese) from the cookbook, Ethiopia by Yohanis Gebreyesus.
Course Side Dish
Cuisine Ethiopian
Keyword Africa, African, Ayib, cheese, Ethiopia, Ethiopian, milk
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 25 minutes
Servings 500 Grams

Ingredients

  • 8 1/2 cups (2 Liters) fresh whole milk
  • 1/2 cup (125 ml) fresh lemon juice
  • 1 medium red onion optional

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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Filed Under: Appetizers/Snacks, Middle Eastern/African Tagged With: africa, african, cheese, cookbook, ethiopia, ethiopian, review

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Reader Interactions

Comments

  1. Kelly

    6 September, 2019 at 3:36 am

    I have not ever tried this cuisine but am interested!

    Reply
  2. Tammy L.

    6 September, 2019 at 5:18 am

    Can’t wait to try this recipe! I am always looking for new dishes to try.

    Reply
  3. Steph

    6 September, 2019 at 7:46 am

    I love Ethiopian food! The only one by me right now is vegan so I always get the combination of veggies on Teff platter. My fav is the collared greens!

    Reply
  4. Andrea

    6 September, 2019 at 9:45 am

    I’ve never thought to make my own cheese before. This cookbook sounds very educational and interesting. Definitely need to look for it.

    Reply
  5. Juli Meyers

    6 September, 2019 at 10:48 am

    That looks delicious! I have only tried Ethiopian food a few times but it’s always amazing!

    Reply
  6. Dahn

    6 September, 2019 at 11:37 am

    I love Ethiopian food but it is a dish that I never prepare at home. I would love to learn how.

    Reply
  7. Sara

    6 September, 2019 at 11:43 am

    This is so interesting. I love how you can use it in so many different dishes. Can’t wait to try!

    Reply
  8. Lauren Vavala | DeliciousLittleBites

    6 September, 2019 at 11:52 am

    I’ve always wanted to try to make my own cheese. After reading this and seeing how easy it is, I’ can’t believe I’ve been so hesitant! Can’t wait to try it!

    Reply
  9. Morgan Eisenberg

    6 September, 2019 at 12:09 pm

    This looks so much less intimidating for first-time cheesemakers. I think I’ll give it a go!

    Reply
  10. Susan Broughton

    6 September, 2019 at 12:40 pm

    Everything looks delicious. I have not tried Ethiopian food before but would love to try it

    Reply
  11. NANCY

    6 September, 2019 at 2:14 pm

    I have never tried it but would be open to trying it. Looks very good.

    Reply
  12. Ally

    6 September, 2019 at 6:47 pm

    I have but goodness, I don’t remember what it was. Some sort of red lentils served with injera!

    Reply
  13. Emily

    6 September, 2019 at 7:41 pm

    I have not tried this, but I will be checking this book out from the library and trying some soon.

    Reply
  14. Laura Sharp

    7 September, 2019 at 6:52 am

    I have never tried Ethiopia food but would love to, trying out new recipes is one of my favorite ways to travel the world since I never have the chance otherwise!

    Reply
  15. Karen

    7 September, 2019 at 1:22 pm

    Yes, I have enjoyed Ethiopian food many times – we are lucky to have many wonderful restaurants in Oakland. So delicious.

    Reply
  16. Sophie G

    7 September, 2019 at 4:47 pm

    Have you tried Ethiopian food? What is your favorite dish?

    –> INJERA!!!!!!!!!!!!!!! YUM!!

    Reply
  17. Colton H.

    8 September, 2019 at 2:28 am

    I haven’t tried Ethiopan cuisine before, so I can’t claim to have a favorite either. That said, I have been getting into fermentation projects lately, and seeing this cheese recipe makes me wonder if there might be some nice ferments (maybe lacto or acetic) in this book. I’ve yet to make cheese, but after seeing this post, I may have to give this a go. Maybe ghee as well? Thanks for this opportunity.

    Reply
  18. Christopher S

    8 September, 2019 at 9:41 am

    Injera flat bread is great along with any tib dish….!

    Reply
  19. Jennifer Essad

    8 September, 2019 at 9:56 pm

    I’ve not had the opportunity to try Ethiopian foods but seeing/reading your posts are encouraging me to try the recipes

    Reply
  20. Cassandra D

    13 September, 2019 at 7:55 pm

    Yes, I have tried injera.

    Reply
  21. JH

    8 September, 2020 at 10:54 am

    The cheese seems exactly the same as what I know as Farmer’s Cheese which is often used in Jewish cooking (think noodle kugels or blintzes).

    I’ve come across multiple recipes from Polish/Russian/Ukranian cookbooks that match this…and love how easy it is to make it.

    Reply

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