Pictured above is Ayeb cheese used as a garnish over Polpetti (Ethiopian-style meatballs)


2 1/2 Gallons Buttermilk
2 tablespoons Niter Kibbeh


  1. Boil the buttermilk until the curds appear to float, about 25 minutes
  2. 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