Ethiopian · side
Ayib (Ethiopian Fresh Cheese)
Ayib (Ethiopian Fresh Cheese) reads citrus 9.8, sourness 8.8 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Ethiopian side, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 2.3 / 10
- Sour & Bright — 10.0 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 0.2 / 10
- Aromatic & Spice — 1.1 / 10
The measured notes (of 18)
Citrus 9.8 · Sourness 8.8 · Salinity 3.6 · Fruity 2.0 · Sweetness 1.1 · Floral 1.0 · Herbaceous 1.0
What's in it (3)
- 1 gallon whole milk
- 1/4 cup lemon juice
- 1/2 tsp salt
Time & effort: about 2 hr 20 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 4.3 kcal, 0.1 g protein, 0 g fat, 1.4 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Heat milk in a pot until it just begins to simmer, then stir in lemon juice or vinegar until curds form and the whey turns clear.
- Remove from heat and rest for 10 minutes.
- Line a colander with cheesecloth and pour in the mixture; gather the cloth and hang to drain for several hours until the cheese is firm and crumbly.
- Season with salt.
Dishes with a similar flavor shape
- Carciofi alla Giudia — Italian · Rome
- Horta Vrasta (Boiled Wild Greens) — Greek
- Hindbeh bi Zeit (Dandelion Greens with Caramelised Onion) — Lebanese
- Fresh Tomato Farfalle — Italian
- Toum (Garlic Sauce) — Lebanese
Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.