Fresh Cheese with Herbs
A thermometer is essential for the success of this easy condiment. Stir the milk mixture gently and only occasionally up to 170°. Stirring too vigorously or frequently (more than every few minutes) will inhibit curd formation. After the juice has been added and the milk mixture reaches 170°, do not stir or the curds won't separate from the whey, and you'll have a grainy and thin mixture. This herby, tangy cheese is the cooling counterpoint to zesty sauces and incendiary chiles in Ethiopian cuisine. Store in an airtight container in the refrigerator for up to one week. This dish is also frequently employed as an appetizer.
Aquavit, New York, NY