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Lab (Ethiopian style Cheese)
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a version of cheese served in Ethiopian cuisine.
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. (not runny)
Recipe created 2009-05-26.