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Ayib
Fresh, mild Ethiopian curd cheese for cooling down spicy dishes
Ayib is the soft, crumbly fresh cheese that Ethiopians serve alongside spicy food to cool the mouth, especially with kitfo and gomen in the Gurage country south of Addis Ababa, where it is made from the buttermilk left after churning butter. It tastes very mild and slightly tangy, a little like ricotta or cottage cheese, and is often mixed with herbs or a pinch of mitmita. This home version uses milk and buttermilk, heated until they separate. Chef's tip: once the curds form, take it off the heat; boiling makes them tough and rubbery.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Heat 1.5 litres whole milk in a heavy pan over a medium-low heat, stirring now and then, until steaming with small bubbles at the edge (about 185°F).
12 minStep 2: Stir in 2 cups buttermilk, turn the heat to low and stir very gently for 5–8 minutes until soft white curds separate from a yellowish, clear whey. If the whey still looks milky after 8 minutes, add 1 tbsp lemon juice.
7 minStep 3: Take off the heat and leave for 10 minutes for the curds to firm up. Don't let it boil at any point. Boiling is the most common mistake; it makes the curds tough and rubbery.
Step 4: Line a sieve with muslin over a bowl and ladle in the curds. Drain for 15–20 minutes for a soft ayib, or longer for a firmer one.
Step 5: Crumble into a bowl, add 1 pinch salt if you like (it is traditionally unsalted) and serve. Keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 11 g
- Carbs
- 13 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ayib take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
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