Side Dish
Ayibe (Ethiopian Fresh Cheese) with Bread
Original name: Ayibe (Fresh Cheese) with Bread
About this dish
Ayibe is a fresh, mild Ethiopian cheese with a crumbly texture, often served as a cooling side dish to balance spicy stews. Paired with soft injera or crusty bread, it makes a simple, satisfying meal or snack.
This recipe shows you how to make ayibe from scratch using just milk, lemon juice, and a few seasonings.
Ingredients
UK and US measurements are both included for every recipe.
Whole milk
dairy1 liter
Imperial measurement: 1 quart
Fresh lemon juice
liquid2 tablespoons
Salt
seasoning1/2 teaspoon
Collard greens (finely chopped)
vegetable1 cup
Jalapeño (seeded and finely diced)
vegetable1 small
Method
Heat the milk
10 minutesPour the milk into a large saucepan and heat over medium heat until it reaches a gentle simmer, about 180°F (82°C). Stir occasionally to prevent scorching.
Curdle the milk
5 minutesAdd the lemon juice and stir gently. The milk will begin to curdle and separate into curds and whey. Remove from heat and let sit for 5 minutes.
Strain the curds
10 minutesLine a strainer with cheesecloth and set over a bowl. Pour the curdled milk into the strainer. Let drain for 10 minutes, or until the curds are firm.
Season the cheese
5 minutesTransfer the curds to a bowl, add salt, and mix well. Add the chopped collard greens and jalapeño (if using) and mix until combined.
Serve
0 minutesServe the ayibe immediately with fresh injera or crusty bread. Refrigerate leftovers for up to 3 days.
Equipment
- Large saucepan
- Strainer
- Cheesecloth or clean kitchen towel
- Mixing bowl
Nutrition facts
Tips
- If you prefer a firmer cheese, let the curds drain longer or squeeze out excess moisture gently.
- For a spicier version, leave the seeds in the jalapeño or add a pinch of berbere spice.
- Ayibe is traditionally served as a cooling side to spicy stews, but it also works well on toast or as a filling for stuffed breads.
Serving suggestions
- Serve ayibe alongside Ethiopian dishes like doro wat or misir wat, or simply with warm injera or crusty bread for breakfast or a light meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Hana Bekele
Specialises in Ethiopian cuisineHana makes injera with teff flour that is perfectly sour. She is a fermentation queen.
Describe yourself in three words: Sour, spongy, injera roll.