Ayib (Ethiopian Fresh Cheese)
Local name: አይብ
In short: A soft, crumbly, mildly tangy fresh cheese made by curdling milk with lemon and buttermilk, served to cool spicy Ethiopian dishes. It takes about 25 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 15 min
- Resting
- 1 h
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 130 kcal
Ayib is Ethiopia's fresh cheese, a soft, crumbly, lightly tangy curd that cools the heat of berbere stews, kitfo and spicy tibs. It is made at home by gently curdling milk and draining the curds, with no rennet or aging. The flavor is mild, closer to dry cottage cheese than to feta. It is served in a small mound on the injera platter, often next to gomen.
Instructions
- Heat the milk in a heavy pot over medium heat, stirring now and then, until it reaches 85°C (185°F), steaming with small bubbles at the edge. Do not let it boil.
- Remove from the heat. Stir in the buttermilk and lemon juice, give it one or two stirs, and leave undisturbed for 10 minutes. The milk will separate into white curds and yellowish whey.
- Line a sieve with a double layer of cheesecloth and set it over a large bowl. Ladle in the curds gently.
- Let the curds drain for 30 to 60 minutes, then gather the corners of the cloth and give a gentle squeeze to remove the last of the whey.
- Transfer the curds to a bowl, break them up and mix with the salt and mitmita if using. Cover and refrigerate.
Tips
- Use fresh whole milk that is not UHT, which does not curdle properly. Whole milk gives a softer, moister curd than low-fat milk.
- Keep the whey. It works well in place of water when making bread, or in soups and smoothies.
Questions and answers
What does ayib taste like?
It is mild, slightly tangy and crumbly, like dry cottage cheese. It is used to cool the heat of spicy dishes rather than to add flavor.
Can I use cottage cheese or ricotta instead of making ayib?
Yes. Drain them well in a cloth-lined sieve for 30 minutes so they are dry and crumbly. The flavor is close.
How long does homemade ayib keep?
Covered in the fridge it keeps for 4 days. It does not freeze well, because the texture turns grainy.
How long does it take to make Ayib (Ethiopian Fresh Cheese)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Ayib (Ethiopian Fresh Cheese)?
About 130 kcal per serving, with 8 g of protein, 2 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 130 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 2 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
