Ayibe
Fresh Ethiopian curd cheese, unsalted, crumbled and used to cool down spicy wots. Letting the curds form undisturbed for a full 10 minutes after adding the lemon juice gives ayibe its soft, delicate texture.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Ethiopian
Vegetarian
Ingredients
2Lwhole milk
4 tbsplemon juice or vinegar
pinchsalt
Instructions
1
Heat milk to just below boiling.
2
Add lemon juice and stir gently. Remove from heat.
3
Let curds form for 10 minutes undisturbed.
4
Drain through muslin lined colander. Salt lightly.
5
Press gently and refrigerate 1 hour. Crumble over spicy dishes to cool them.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
305
Protein
16g
Fat
16.5g
Carbs
24g
Fiber
0g
Sodium
2153mg
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