Ayib

Ingredients

• 2 L (8 cups)whole milk
• 3 tbsplemon juice
• to tastefine salt

Method

1. Pour 2 liters (8 cups) of whole milk into a large, heavy-bottomed pot. This type of pot will help distribute the heat evenly and prevent the milk from scorching. Heat the milk over medium heat, stirring occasionally to prevent a skin from forming on the surface.
2. Once the milk begins to steam and small bubbles form around the edges, indicating it's close to boiling, remove the pot from the heat. Allow it to cool slightly for about 5 minutes. This pause helps to prevent the milk from curdling too rapidly when the acid is added.
3. Stir in 3 tablespoons of lemon juice into the warm milk. Use a wooden spoon to gently mix the lemon juice throughout the milk. You should see the milk begin to curdle almost immediately, with the curds separating from the whey.
4. Let the mixture sit undisturbed for about 10 minutes. During this time, the curds will continue to form and firm up, making them easier to handle in the next step.
5. Line a colander with a clean cheesecloth, and place it over a large bowl to catch the whey. Carefully pour the curdled milk into the cheesecloth-lined colander. Allow it to drain for about 15-20 minutes, or until the whey has mostly drained and the curds are firm but still moist.
6. Gather the edges of the cheesecloth and gently squeeze out any remaining whey, being careful not to press too hard as this can make the Ayib too dry. Transfer the curds to a bowl.
7. Season the Ayib with fine salt to taste, stirring gently to combine. Taste and adjust the seasoning as needed. Serve the Ayib warm or at room temperature on an injera platter beside your favorite wat dishes.