Ayib (Ethiopia)

Preparation

1. 1

   Pour the milk into a saucepan and heat it gently until it simmers (just before boiling, with small bubbles at the edges): if it boils hard, the curd will turn grainy.

2. 2

   Remove from heat and add the lemon juice little by little, stirring gently: the milk will separate almost instantly into curds (white clumps) and whey (yellowish liquid).

3. 3

   Let it rest for 5 minutes undisturbed so the separation finishes properly.

4. 4

   Pour everything into a strainer lined with a clean cloth set over a bowl, and let it drain 20-30 minutes: the longer you drain, the firmer the cheese.

5. 5

   Gather the corners of the cloth and press gently to squeeze out excess liquid, then crumble the fresh cheese with a fork.

6. 6

   Serve chilled, plain or mixed with a little berbere: ayib is what mellows the heat of dishes like kitfo or doro wat.