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Lab (Ethiopian style Cheese)
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pound small curd cottage cheese
Combine all ingredients and allow to stand several hours, draining off accumulated liquids. I like to use a yogurt strainer or a cheesecloth to suspend the mixture over a bowl. The cheese should be moist enough to spoon out but dry enough to stay firm when served.
Recipe created 2009-05-26.