Ayib (Lab) Fresh Ethiopian Cheese
1/2 gallon milk (8 cups or 2 quarts)
2/3 cup lemon juice
salt and pepper
Bring the milk to a boil over high heat. Reduce the heat to medium and pour in the lemon juice. Reduce heat to low and cook, stirring constantly, until curds begin to form. Remove from heat.
Line a sieve or colander with cheesecloth. Spoon the curdled milk into the sieve or colander and rinse with cold, running water to remove any lingering lemon flavour from the curds. Place over a bowl, cover with plastic wrap, refrigerate and let drain for 8 hours or overnight.
Discard the liquid. Place the cheese in a bowl and season with salt and pepper.
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