Ethiopian Spiced Cottage Cheese (Ayib)

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1. 1Step 1: In a large pot, bring the milk to a gentle simmer over medium heat, stirring frequently to prevent scorching.
2. 2Step 2: When the milk starts to simmer (just before boiling), add the lemon juice or vinegar and stir gently. The milk should begin to curdle immediately.
3. 3Step 3: Remove the pot from the heat and let it sit for 5 minutes to allow the curds to fully form.
4. 4Step 4: Line a colander with a clean cheesecloth or a thin kitchen towel. Pour the curdled milk mixture into the colander to separate the curds from the whey.
5. 5Step 5: Allow the curds to drain for at least 30 minutes to an hour, depending on how dry you prefer your cottage cheese. For a drier consistency, you can press down gently on the curds to expel more whey.
6. 6Step 6: Once the cottage cheese has drained to your liking, transfer it to a mixing bowl. Add the salt, berbere spice, cumin, coriander, cardamom, cloves, and cinnamon. Mix gently until all the spices are evenly distributed throughout the cheese.
7. 7Step 7: For a firmer texture and more developed flavors, you can chill the spiced cottage cheese in the refrigerator for an hour before serving.
8. 8Step 8: Serve the Ethiopian Spiced Cottage Cheese as a side dish with Ethiopian stews and injera, or enjoy it as a standalone snack.