Ergo
እርጎTangy Ethiopian fermented milk/yogurt made from whole milk and starter culture; tena adam optional.
24 hr fermentation + prep Easy Serves 7
Watch how to make ErgoMethod
- 1
Heat milk: Bring whole milk gently to a boil over low heat while stirring so it does not scorch.
- 2
Cool before starter: Remove from heat and cool before mixing in sour cream or another live-culture starter.
- 3
Ferment: Transfer to a clean airtight container, add optional tena adam, cover and ferment at room temperature about 24 hours.
- 4
Chill: Once tangy and thick, remove the herb and refrigerate.
Cook's notes
- A heavy pot and constant attention matter more than high heat.
- Adding starter to very hot milk can kill the bacteria needed for fermentation.
- Do not refrigerate during active fermentation; cold slows the process dramatically.
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