Ayib

Name: Ayib
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 8 cups whole milk; 6 tbsp fresh lemon juice; 1/4 tsp salt; pinch black pepper; 2 tsp butter (optional)

Ethiopian fresh cheese similar to cottage cheese. Creamy, tangy, and trending in wellness circles for high protein and simplicity.

30 minEasyServes 4180 cal/serving

EthiopianAppetizerStovetopVegetarianGluten-Free

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Ingredients

8 cups whole milk
6 tbsp fresh lemon juice
1/4 tsp salt
pinch black pepper
2 tsp butter (optional)

Instructions

1

Pour 8 cups whole milk into a heavy-bottomed pot.
2

Bring the milk to a simmer over medium heat, stirring occasionally to prevent sticking on the bottom.
3

Once the milk reaches a gentle simmer, slowly add 6 tbsp fresh lemon juice while stirring gently.
4

The milk will begin to curdle. Continue stirring slowly for 2-3 minutes.
5

Once the curds have separated clearly from the whey, remove from heat.
6

Line a fine-mesh strainer with cheesecloth and pour the curds and whey through it.
7

Allow the curds to drain for 5 minutes, then gather the corners of the cheesecloth and hang to drain further for 10 minutes.
8

Transfer the cheese curds to a bowl and break them up with a fork to reach desired creaminess.
9

Fold in 1/4 tsp salt, pinch black pepper, and 2 tsp butter (optional) if desired.
10

Serve at room temperature or chilled, traditionally with injera and berbere-spiced vegetables.

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Questions

What equipment do I need for Ayib?

Beyond a knife and a board, the method uses cheesecloth (step 6) and a fine-mesh sieve (step 6). If you do not have one, a clean thin dish towel replaces the cheesecloth.

Can I make Ayib dairy-free?

Yes. The dairy in Ayib is 8 cups whole milk, 2 tsp butter (optional). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Ayib vegan?

No, though it is vegetarian. What keeps it from vegan is 8 cups whole milk and 2 tsp butter (optional). For fully plant-based entries, see the vegan appetizer collection.

How many calories are in Ayib?

One serving (the recipe makes 4) is about 180 calories, with 22 g protein, 6 g carbohydrate and 8 g fat, plus 380 mg sodium.

How long does Ayib keep?

Refrigerate what is left of Ayib within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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