📝 About This Recipe
Ayibe is a traditional Ethiopian fresh cheese that serves as the perfect cooling companion to the fiery spices of a classic Doro Wat or Segawat. This mild, crumbly cheese is made by gently curdling buttermilk or milk, resulting in a texture that is lighter and more delicate than Western cottage cheese. It is a staple of Ethiopian hospitality, often infused with spiced butter or fresh herbs to create a refreshing palate cleanser that balances the complexity of a communal meal.
🥗 Ingredients
The Cheese Base
- 2 quarts Whole Milk (not ultra-pasteurized for best curd formation)
- 1 quart Buttermilk (full fat preferred for creaminess)
- 1-2 tablespoons Lemon Juice (freshly squeezed, used only if curds are slow to form)
The Seasoning (Optional for Gomen Ba Ayibe)
- 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter, melted)
- 1/2 teaspoon Koseret (dried Ethiopian herb, or substitute with a pinch of dried oregano)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
Fresh Aromatics
- 1 cup Fresh Spinach or Collard Greens (finely chopped and blanched (traditional for salad style))
- 1 Bird's Eye Chili (seeded and minced for a hint of heat)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the whole milk and the buttermilk. Stir gently to incorporate.
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2
Place the pot over medium-low heat. It is crucial to heat the mixture slowly to ensure the curds remain tender and do not become rubbery.
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3
Heat the mixture until it reaches approximately 180°F to 190°F (82°C to 88°C). You will see the milk begin to separate into white curds and yellowish liquid whey.
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4
If the separation is not clear after 30 minutes, add 1 tablespoon of lemon juice and stir once very gently. Do not over-stir, as this will break up the curds.
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5
Once the curds have fully separated and floated to the top, remove the pot from the heat. Let it sit undisturbed for 15-20 minutes to allow the curds to firm up.
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6
Line a fine-mesh sieve or colander with two layers of dampened cheesecloth and place it over a large bowl to catch the whey.
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7
Using a slotted spoon, gently ladle the curds into the cheesecloth. Pour the remaining liquid through the cloth slowly.
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8
Gather the corners of the cheesecloth and tie them together. Hang the bundle over a sink or leave it in the sieve to drain for 30 to 60 minutes, depending on how dry you like your Ayibe.
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9
Transfer the drained cheese to a mixing bowl. Use a fork to crumble it into small, uniform pieces.
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10
For a seasoned version, fold in the melted Niter Kibbeh, salt, pepper, and Koseret while the cheese is still slightly warm.
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11
If serving as a cold salad, fold in the blanched greens, minced chili, ginger, and garlic paste once the cheese has cooled to room temperature.
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12
Cover and refrigerate for at least one hour before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Avoid using ultra-pasteurized milk as the high heat treatment prevents the proteins from bonding into solid curds. Control the texture by adjusting the draining time; 30 minutes yields a moist cheese, while 2 hours results in a very dry, crumbly texture. Never boil the milk; boiling will result in tough, rubbery curds that lack the signature Ayibe silkiness. Save the leftover whey! It is highly nutritious and can be used in smoothies, bread baking, or as a base for soups. If you cannot find Niter Kibbeh, you can use clarified butter (ghee) simmered with a pinch of fenugreek and cumin.
🍽️ Serving Suggestions
Serve alongside Doro Wat (Spicy Chicken Stew) to temper the heat of the Berbere spice. Spread onto warm Injera bread for a light, protein-rich snack or breakfast. Mix with finely chopped collard greens (Gomen) for a traditional side dish known as Gomen Ba Ayibe. Pair with a crisp Ethiopian honey wine (Tej) or a light lager to complement the creamy profile. Serve as part of a 'Beyainatu' (vegetarian combo platter) with lentils and cabbage.