Advertisement

Ayib

Time 20 minutes
Yields Makes 1 generous cup ayib
Ayib
1

In a deep, heavy-bottom saucepan, heat the yogurt over low heat until it comes to a gentle boil. Continue to boil until the yogurt separates, about 15 minutes (you will be able to see the solid white curds separating from the yellowy liquid whey).

2

Remove from heat and very gently pour (or strain) off the whey. Place the soft cheese into a covered container and set it aside to cool. This makes 1 generous cup ayib. Refrigerate the cheese after using; it will keep, refrigerated, for up to 1 week.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.