Ayib
አይብFresh Ethiopian curd cheese made by gently curdling hot milk with lemon and draining.
~1 hr Easy Serves ~500 g
Watch how to make AyibMethod
- 1
Heat milk gently: Bring whole milk slowly to a steamy simmer without a hard boil.
- 2
Curdle with acid: Slowly add lemon juice, stir briefly, turn off heat when curds form and let them rest.
- 3
Drain to desired texture: Pour through damp cheesecloth and drain 30–60 minutes.
- 4
Chill: Transfer to a sealed container and refrigerate.
Cook's notes
- A gentle simmer makes tender curds and reduces scorching.
- Once curds appear, over-stirring can break them too finely.
- Shorter draining gives creamier ayib; longer draining gives firmer, crumbly curds.
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