Ayib-Inspired Farmer Cheese With Ethiopian Berbere Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
20 minutes
Servings:
2 Servings
Ingredients
  • 4 cups whole milk
  • 1 tablespoon white vinegar
  • 1 teaspoon berbere seasoning, divided
Directions
  1. Gently heat 4 cups of whole milk on medium heat for 15 minutes in a heavy-bottomed saucepan, stirring occasionally.
  2. When the milk is heated and frothing slightly (but not boiling), add 1 tablespoon of white vinegar and stir. Reduce the heat to medium-low for 5 minutes, stirring occasionally.
  3. Remove the saucepan from the heat and cover for 10 minutes.
  4. Using a fine mesh strainer or cheesecloth, gently strain the curds. Be careful not to overstrain and remove too much moisture.
  5. Mix the strained curds with ½ teaspoon of berbere powder. Taste for seasoning and add more, as desired.
  6. Mold your cheese in a bowl or small ramekin by packing it gently and tapping it loose before serving. You can also serve your cheese as loose curds.
  7. Cover and allow the cheese to chill in the refrigerator for at least 1 hour. Garnish with reserved berbere powder, flaky salt, and olive oil, if desired. Serve with crackers or bread.