Ethiopian Buttermilk Curds
- Servings: 4
- 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)
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.