🧑‍🤝‍🧑 Ethiopians

Ethiopians are the people of Ethiopia, an East African country of highlands and ancient history. Fermented milk products play an important role in the Ethiopian diet. They are made mostly at home, by spontaneous fermentation or with a starter from the previous batch. The milk comes from cows and, in the dry lowlands, also from goats and camels; camel milk is used to make the sour drink dhanaan.

Many products are based on ergo, whole milk that has soured on its own. It is churned in calabashes into butter (kibe), and the remaining buttermilk is heated until the soft fresh cheese ayib separates. Ayib is often served with spicy dishes such as kitfo. The butter is simmered with spices — Ethiopian basil, fenugreek, korarima — to make niter kibbeh, a fragrant clarified butter that many wat stews cannot do without.

An important feature is the Orthodox fasts: on the many fasting days, believers give up milk and other animal products. Researchers note that home production methods are still poorly standardised.