Ayib-Inspired Farmer Cheese With Ethiopian Berbere

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1. 1Step 1: Gently heat 4 cups of whole milk on medium heat for 15 minutes in a heavy-bottomed saucepan, stirring occasionally.
2. 2Step 2: When the milk is heated and frothing slightly (but not boiling), add 1 tablespoon of white vinegar and stir. Reduce the heat to medium-low for 5 minutes, stirring occasionally.
3. 3Step 3: Remove the saucepan from the heat and cover for 10 minutes.
4. 4Step 4: Using a fine mesh strainer or cheesecloth, gently strain the curds. Be careful not to overstrain and remove too much moisture.
5. 5Step 5: Mix the strained curds with ½ teaspoon of berbere powder. Taste for seasoning and add more, as desired.
6. 6Step 6: Mold your cheese in a bowl or small ramekin by packing it gently and tapping it loose before serving. You can also serve your cheese as loose curds.
7. 7Step 7: Cover and allow the cheese to chill in the refrigerator for at least 1 hour. Garnish with reserved berbere powder, flaky salt, and olive oil, if desired. Serve with crackers or bread.