Ayib (Ethiopian Cottage Cheese)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pour the whole milk into a medium saucepan and heat over medium-high heat, stirring occasionally to prevent scorching.

   Ca. 5 min.

   Kokkens note: Watch closely to prevent the milk from boiling over.

2. 2

   Bring the milk to a rolling boil. Once boiling, remove the saucepan from the heat immediately.

   Ca. 5 min.

3. 3

   Stir in the plain yogurt. The milk will begin to curdle.

   Ca. 1 min.

4. 4

   Let the mixture sit undisturbed for 15-20 minutes, allowing the curds to fully separate from the whey.

   Ca. 15 min.

   Kokkens note: The longer it sits, the more firm the curds will become.

5. 5

   Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.

   Ca. 1 min.

6. 6

   Carefully pour the curds and whey into the lined colander.

   Ca. 1 min.

7. 7

   Gather the edges of the cheesecloth and gently squeeze to remove excess whey. Be careful not to squeeze too hard, or the cheese will become too dry.

   Ca. 1 min.

   Kokkens note: You can reserve the whey for other uses, such as baking or making smoothies.

8. 8

   Tie the cheesecloth into a bundle and hang it over the sink or a bowl, or place it in the colander with a weight on top, allowing it to drain for at least 30-60 minutes, or until it reaches your desired consistency.

   Ca. 30 min.

   Kokkens note: For a firmer cheese, drain longer. For a softer, more spreadable consistency, drain for less time.

9. 9

   Transfer the Ayib to a bowl, break it up with a fork, and stir in the salt if using.

   Ca. 1 min.

   Kokkens note: Taste and adjust salt to your preference.