Ayib (also called lab) is a fresh cheese from Ethiopia that performs the essential job of cooling the mouth after eating one of the country’s famously spicy dishes. This cheese is similar to ricotta or cottage cheese, and is made simply by boiling milk, souring and straining it, and refrigerating it overnight. Serve with injera as an appetizer or as a side dish with a spicy stew or meat dish.
Recipe Servings: 4
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
Total Time
8 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
⅔ cup lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
- 1 Tbsp chopped parsley
- 1 Tbsp chopped cilantro
Directions
- Boil the milk in a saucepan.
- Reduce heat to medium and then add the lemon juice and lemon zest.
- Reduce heat to low. Continue cooking and stirring. Remove from heat when curds form.
- Put mixture into a fine sieve or colander lined with cheesecloth over a bowl. Rinse with cool water.
- Cover and refrigerate for about 8 hours.
- Discard any liquid that forms.
- Transfer cheese to another bowl.
- Season with salt, pepper, parsley, and cilantro.
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