Drinks
Ergoእርጎ
Ethiopian set yoghurt, sharper than most — the cold thing that goes against berbere
- Prep
- 20 minutes
- Cook
- 12 hours
- Serves
- 6
- Region
- National
Ingredients
6 servings
Method
Bring the milk almost to the boil, then take it straight off. This is what makes ergo set thick
Let it cool until it is only just warm — you should be able to hold a finger in it comfortably
Whisk the starter into a little of the warm milk first, then stir that back into the rest
Pour it into a clay pot or a jar, cover it with a cloth, and wrap the whole thing in a blanket
Leave it somewhere warm and completely undisturbed for 10 to 12 hours
When it has set and smells cleanly sour, move it to the fridge without stirring it
Serve cold — over firfir, over chukko, or beside anything with berbere in it
Photographs
From the kitchen
Scald the milk first. Yoghurt made from unheated milk sets thin and watery every time
Too hot kills the culture and too cool never sets it. A finger held comfortably in the milk is the only test anyone uses
Do not move it, stir it or check on it while it sets. Disturbed ergo breaks
Keep three spoonfuls back as the starter for the next batch and you need never buy yoghurt again
Tags
- dairy
- fermented
- traditional
- make-ahead
Per serving
- Calories
- 110
- Protein
- 6g
- Carbohydrate
- 8g
- Fat
- 6g
Estimates. They shift with how you make it and what you make it with.
Suitable for
- vegetarian
- gluten-free
Contains
- dairy
Watch it made
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