Ayib — Print Recipe — The Culinary Codex

A mild, crumbly fresh cheese similar to cottage cheese, made from curdled buttermilk and often mixed with herbs and mild spices.

Ingredients

1 Pour buttermilk into a saucepan and heat gently over medium-low heat, stirring occasionally to prevent scorching.
2 When curds begin to separate from the whey after about ten minutes, add lemon juice and stir gently once.
3 Remove from heat and let stand for five minutes. The curds will continue to firm up as they rest quietly.
4 Line a strainer with cheesecloth and pour the mixture through. Let whey drain for fifteen to twenty minutes.
5 Gather cheesecloth and gently squeeze out remaining whey. Transfer the soft cheese to a bowl and crumble lightly.
6 Season with salt and optional herbs, pepper, or chili. Serve as a cooling contrast to spicy wats on the platter.

Did You Know?

Ayib is traditionally served in the center of a beyaynetu platter as a mild counterpoint to the fiery wats surrounding it.