Ethiopian fresh cheese curds with herbs and oil — simple, fresh, sharp.
Ayib is Ethiopian fresh cheese made by curdling milk with lemon juice or vinegar, creating soft curds similar to cottage cheese but sharper and fresher. It's pressed slightly and served with oil, herbs, and sometimes honey. Ayib is a staple protein source, eaten at breakfast with injera, at mezze gatherings, or on top of salads.
Serves 6
Heat milk in a pot to 75°C (just hot to touch). Stir occasionally.
Add lemon juice slowly while stirring. Watch the milk curdle into soft curds.
Line a colander with cheesecloth. Pour curds and whey through. Hang to drain 10–15 minutes until creamy but firm.
Scoop ayib onto a plate. Drizzle with oil, sprinkle herbs and salt. Serve at room temperature with injera.
The temperature of the milk is important for proper curdling.
Fresh ayib tastes best — make and serve same day.
Make more tangy by draining less and adding more vinegar.
Top with honey for a sweet breakfast.
Refrigerate up to 2 days. Best eaten fresh.
Ayib has been made in Ethiopia for thousands of years as a simple, protein-rich food requiring minimal equipment.
Yes, and it actually works better for cheese-making. Whole milk is essential — low-fat milk won't curdle properly.
Per serving (150g / 5.3 oz) · 6 servings total
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