Learn to Make Ayib: Fresh Ethiopian Cheese
I'd always heard making soft cheeses was easy and I'm happy to report that the rumors are true. All you do is boil up some milk, add lemon juice and strain the mixture and let it sit overnight. Season with salt and pepper and you're dunzo. Slather it on some injera, sprinkle it on top of a spicy stew, or just sneak a bite or two. I won't judge.
Ayib- Fresh Ethiopian Cheese, Adapted from The Soul of a New Cuisine
* 1/2 gallon milk (8 cups or 2 quarts)
* 2/3 cup lemon juice
* salt and pepper
* chopped chives or green onion for garnish (optional)
View the full recipe here.