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.
Servings 500 Grams
Ingredients
- 8 1/2 cups (2 Liters) fresh whole milk
- 1/2 cup (125 milliliters) 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.