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Lab - Ethiopian Cottage Cheese and Yogurt

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Description Edit

Ingredients Edit

Directions Edit

  1. Yield: 1 quart
  2. Combine all ingredients in 1 quart bowl.
  3. The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the injera before each guest.
  4. NOTES : IAB is a white cured Cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste. Since the Cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab.

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