Ayib is a very basic curd cheese without a lot of flavor, it is most welcome to help subside the heat from the spicy cuisine of Eritrea and Ethiopia. Ayib is usually served on the tray with the wat’s. This is a quick and easy recipe using cottage cheese. It can also be made by boiling whole milk and utilizing the curds.
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Ayib (Cheese) Course: Side Dish Cuisine: Eritrea and Ethiopia Prep Time: 180m Total Time: 180m Servings: 1 /2 cup Author: International Cuisine – 16 oz or 1lb. whole milk cottage cheese – Zest of 1 lemon – 2 Tablespoons greek yogurt 1) Put the cottage cheese in a cheese cloth and drain the excess liquid out of the cottage cheese. Once dry, add in the yogurt and lemon zest and stir to mix thoroughly. 2) Serve on Injera
- 16 oz or 1lb. whole milk cottage cheese
- Zest of 1 lemon
- 2 Tablespoons greek yogurt
- Put the cottage cheese in a cheese cloth and drain the excess liquid out of the cottage cheese. Once dry, add in the yogurt and lemon zest and stir to mix thoroughly.
- Serve on Injera