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Cheese from Ethiopia, Amhara region
Ayib, the Ethiopian cottage cheese, is salted and mixed with ground mustard seed and coriander, drained for three more days, then mixed with about a dozen spices such as garlic, ginger, korerima, rue and black cumin. Packed in a closed container it ferments for 15–20 days while lactic acid bacteria drop the pH from about 6.4 to 4.
| Ayib (Ethiopian cottage cheese)500 g | [adugna2023] |
| Salt (NaCl)2–9 g | [adugna2023] |
| Ground black mustard seed (Brassica nigra) or Ethiopian mustard seed (Brassica carinata)2 g | [adugna2023] |
| Coriander (Coriandrum sativum)2 g | [adugna2023] |
| Ginger, korerima (Aframomum corrorima), garlic, basil, thyme (Thymus serrulatus), rue, bishop's weed, black cumin (Nigella sativa), shallot, fenugreek, and turmeric or red pepper2 g each | Gondar makers use red pepper in place of turmeric[adugna2023] |
Total time across the recorded steps: 18 days – 23 days
What changes: Salt, ground mustard seed and coriander are mixed into the fresh ayib
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ayib, the Ethiopian cottage cheese, is salted and mixed with ground mustard seed and coriander, drained for three more days, then mixed with about a dozen spices such as garlic, ginger, korerima, rue and black cumin. Packed in a closed container it ferments for 15–20 days while lactic acid bacteria drop the pH from about 6.4 to 4. Made in 5 steps over 18 days – 23 days. The longest step, ferment in a closed container, takes 15–20 days (Adugna M 2023). Lactic acid bacteria, the main microbial group at every sampling day does most of the fermenting.
| Main step | 15–20 daysReported[adugna2023] | Ferment in a closed container |
|---|---|---|
| Acidity | pH 6.4 → 4Measured[andualem2013] | Ferment in a closed container |
Fresh ayib is mixed with salt and a dozen or more spices and fermented closed for two to three weeks, so it sours and keeps far longer than plain ayib.
Fresh ayib carried coliforms and S. aureus, but none were found after 20 days of fermentation; the authors credit the sharp pH drop, lactic acid bacteria and the spices, and still advise hygienic handling. In lab tests garlic extract was the spice most active against the pathogens tested.
Hazards the sources name: Coliforms and Staphylococcus aureus, present in fresh ayib (2.5×10⁵ and 2.6×10⁴ CFU/g) but not detected in metata ayib by day 20; Escherichia coli and S. aureus added to pasteurised metata ayib in a challenge test; S. aureus was gone from 12 hours.
Every number is labelled with how it is known. How this atlas is made
