• Cooking Time:
  • Servings: 4
  • Preparation Time:


My cooking club meets every month and we recently had an Ethiopian Pot Luck.

Here's the recipe for Ethiopian Buttermilk Curds.

This is a firm, white cheese similar to feta, but not as salty or crumbly. It is easy to make with commercial buttermilk and cheesecloth or a cotton napkin. You can spice it up and serve it with injera, as in this recipe, or simply crumble it into a green salad.


  • 3 quarts buttermilk
  • 1/4 cup niter kebbeh
  • 1 clove garlic, peeled and halved
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt


  • 1. Heat buttermilk in a large pan over medium heat, stirring occasionally.
  • After about 30 minutes, the curds will separate from the whey and float around in chunks.
  • Remove from heat.
  • 2. Line a large colander with cheesecloth or a clean cotton or linen napkin.
  • Pour buttermilk into colander, draining curds from whey.
  • You may discard whey or save it for another use. Wrap cloth tightly around curds and squeeze out excess liquid.
  • Place a heavy weight on top of wrapped curds and let them set and drain for another 30 minutes or more at room temperature.
  • 3. Unwrap cheese.
  • You can store it at this point for later use, or crumble into a bowl to finish this recipe.
  • 4. To the crumbled cheese, add niter kebbeh, garlic, cardamom, pepper and salt.
  • Mix well. Remove garlic clove halves and discard before serving.
  • Serve at room temperature with collards and injera.
  • Yield:1/2 pound, or about 2 cups of curds (4 servings)

Categories: African  Dairy 

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