Ethiopian Buttermilk Curds
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)
Pairs Well With
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.