Fresh Ethiopian Curd Cheese from Soured Milk

What you need

• 2 l (2 quarts) whole milk
• 250 ml (1 cup) buttermilk
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp fine salt, to taste

Method

Restated from the original video

1. 1

   Pour the milk into a wide, heavy pot and heat over medium-low heat, stirring from time to time so the bottom does not scorch.

2. 2

   When the milk is steaming and tiny bubbles form at the edge, about 85 °C (185 °F), take the pot off the heat. Do not let it boil.

3. 3

   Stir in the buttermilk and lemon juice, once around, then stop stirring.

4. 4

   Leave the pot undisturbed for 15 min. White curds float up and the liquid underneath turns thin and yellow-green. If it stays milky, add 1 more tbsp of lemon juice and wait 5 min.

5. 5

   Line a colander with a double layer of cheesecloth and set it over a bowl.

6. 6

   Ladle the curds into the cloth. Do not pour them in a rush, so the curds stay in large soft clumps.

7. 7

   Gather the cloth corners and hang the bundle over the bowl, or leave it in the colander, to drain for 2-3 hours at room temperature. The longer it drains, the drier and crumblier the ayib gets.

8. 8

   Turn the cheese into a bowl and break it up with a fork. Mix in the salt, and taste.

9. 9

   Serve cool, in a mound next to spicy dishes. Keep leftovers covered in the fridge for up to 3 days.

Imported from internationalcuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.