Description
Ayib (fresh Ethiopian Cheese) አይብ
Ingredients
1-gallon milk
½ cup white vinegar
salt
Preparation
Bring the milk to a boil over medium heat. When start boiling, immediately reduce the heat to low and stir in the vinegar. immediately separate into cur cheese. If it does not separate, add a bit more vinegar at a time Stir it frequently until the cheese separates from the whey and start swimming within the thin yellowish liquid (whey). and the texture form cheese. when the curds separate from the whey then turn off the heat and remove it from the heat. pour through strain with cheesecloth (or use a very fine strainer). Let the cheese continue to drain through the strainer. When the cheese has finished draining remove it from the strainer or cheesecloth. Discard the whey. Transfer the cheese to a bowl or plate add salt and keep in the refrigerator until ready to use. If it does not separate, add a bit more vinegar at a time Stir it frequently until the cheese separates from the whey and starts swimming within the thin yellowish liquid (whey). and the texture form cheese. when the curds separate from the whey then turn off the heat and remove it from the heat. pour through strain with cheesecloth (or use a very fine strainer). Let the cheese continue to drain through the strainer. When the cheese has finished draining remove it from the strainer or cheesecloth. Discard the whey. Transfer the cheese to a bowl or plate add salt and keep in the refrigerator until ready to use.
