Ayib - homemade cheese from Ethiopia and Eritrea

2 l milk

1.25 dl lemon juice

1 pinch of salt

Heat the milk to 85 degrees. Pour in the lemon juice. Let it rest for 15 minutes. Pour the mixture through a coffee filter. It will take some time, but the cheese will eventually remain in the filter. Mix with salt and set cold to use. The cheese lasts for approx. 3 days in the fridge.


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