Sauces & basics
Ayib (አይብ)
A mild, creamy fresh cheese made by curdling milk, common in Ethiopian cooking. It often accompanies spicy dishes and injera flatbread.
Ingredients
Ingredients
Optional extras
Nutrition facts
172 kcal per serving
- Protein
- 8.8 g
- Carbohydrates
- 9.8 g
- Fat
- 10.8 g
- of which saturated fat
- 7.1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Heat the milk over medium heat in a saucepan until it just simmers, without letting it boil.
- Remove from the heat and gradually stir in the lemon juice, gently.
- Leave to rest for 15 minutes until the milk curdles and the whey separates.
- Pour everything into a sieve lined with muslin or a clean cloth.
- Let it drain for 20 minutes to get a nicely firm curd.
- Transfer the cheese to a bowl, add the salt and crème fraîche, then mash with a fork until smooth.
- Keep chilled and serve cold or at room temperature.
Variations and tips
Airy version. Add 1 teaspoon of melted spiced butter for a richer flavour.
More ideas
Chickpea Porridge with Niter Kibbeh (Yeshimbra Genfo)20 min · 4 serv. · budget-friendlyInjera30 min · 4 serv. · budget-friendlyKitcha25 min · 4 serv. · budget-friendlyAtkilt tibs (Ethiopian vegetable sauté)30 min · 4 serv. · budget-friendlyAtkilt wat45 min · 4 serv. · budget-friendlyAzifa (ዐዚፋ)45 min · 4 serv. · budget-friendlyBerbere (red spice blend)25 min · 8 serv. · budget-friendlySpiced coffee-tea (buna shai)20 min · 4 serv. · budget-friendly
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Original Ecomely recipe.