Ethiopian Ayib

Ingredients

• 2 L milk
• 80 ml lemon juice
• 0.5 tsp salt
• 2 tbsp herbs
• 1 tbsp olive oil

Steps

1. Heat whole milk in a heavy pot over medium heat until it reaches 85°C and begins to steam.
2. Remove from heat, stir in lemon juice gently.
3. Let sit undisturbed 10 minutes as curds form and separate from whey.
4. Line a colander with cheesecloth, pour the mixture through to catch the curds.
5. Let drain 30-45 minutes until curds are firm but still moist; do not press too hard or cheese becomes dry.
6. Transfer to a bowl, crumble gently with a fork.
7. Season with salt and drizzle with olive oil.
8. Serve alongside spicy wots and gomen; the mildness of ayib balances the heat of berbere-spiced dishes.