Pictured above is Ayeb cheese used as a garnish over Polpetti (Ethiopian-style meatballs)
2 1/2 Gallons Buttermilk
2 tablespoons Niter Kibbeh
- Boil the buttermilk until the curds appear to float, about 25 minutes
- Strain and mix with the spiced butter salt to taste. Let it cool for 15 minutes and serve.
Use as a garnish for meat dishes, salad, etc.
Cooking Time: 40 minutes