An authentic Ethiopian fermented milk, Ergo, resembles a tangy sour cream with a yogurt-like consistency. This dish serves as a cooling complement to Ethiopia’s spiciest dishes, such as Doro Wot and Siga Wot. It is a staple at gatherings, holidays, and celebrations. When stored in an airtight container in the fridge, it remains fresh for up to two weeks.
Ingredients Required to Make Ergo
- 10 cups whole milk
- 3 tablespoons sour cream
- 1 sprig rue plant (optional)
How to Make Ergo (Step-by-Step Tutorial)
- Place the whole milk in a medium pot and bring it to a boil over low heat, stirring continuously to prevent scorching. Once the milk comes to a boil, remove it from the heat.
- Allow the boiled milk to cool in the pot for 15 minutes.
- Transfer the slightly cooled milk to an airtight container.
- Add the sour cream to the milk and mix well to combine.
- If using the optional rue plant, place the sprig on top of the milk for garnish and additional flavor. Rue plant is known for its strong aromatic qualities, so a little goes a long way.
- Cover the container and set it aside in a dry spot at room temperature for 24 hours. It’s important not to refrigerate the mixture, as it won’t ferment quickly enough at colder temperatures.
- After 24 hours, check the yogurt. It should have thickened and developed a tangy flavor due to the fermentation process.
- Remove the rue plant and discard it.
- Serve the homemade Ethiopian-style yogurt on the side of your favorite Ethiopian dish or salad.
Note
Rue plant, also known as herb-of-grace, is optional and adds a unique flavor to the yogurt. If you choose to use it, be mindful of its strong aroma, and use it sparingly. You can find rue plant at garden centers, farmers’ markets, or online.
Equipment Recommendations to Make Ergo
Affiliate Disclaimer: As an affiliate, we get commissions for purchases made through links on this website from Amazon and other third parties.
Ergo Recipe
Ergo (Ethiopian Yogurt) Recipe
7
servingsAn authentic Ethiopian fermented milk, Ergo, resembles a tangy sour cream with a yogurt-like consistency. This dish serves as a cooling complement to Ethiopia’s spiciest dishes, such as Doro Wot and Siga Wot. It is a staple at gatherings, holidays, and celebrations.
Keep the screen of your device on
Ingredients
10 cups whole milk
3 tablespoons sour cream
1 sprig Tena Adam (rue plant, optional)
Directions
- Place the whole milk in a medium pot and bring it to a boil over low heat, stirring continuously to prevent scorching. Once the milk comes to a boil, remove it from the heat.
- Allow the boiled milk to cool in the pot for 15 minutes.
- Transfer the slightly cooled milk to an airtight container.
- Add the sour cream to the milk and mix well to combine.
- If using the optional rue plant, place the sprig on top of the milk for garnish and additional flavor. Rue plant is known for its strong aromatic qualities, so a little goes a long way.
- Cover the container and set it aside in a dry spot at room temperature for 24 hours. It’s important not to refrigerate the mixture, as it won’t ferment quickly enough at colder temperatures.
- After 24 hours, check the yogurt. It should have thickened and developed a tangy flavor due to the fermentation process.
- Remove the rue plant and discard it.
- Serve the homemade Ethiopian-style yogurt on the side of your favorite Ethiopian dish or salad.
Notes
- Tena Adam (rue plant, also known as herb-of-grace), is optional and adds a unique flavor to the yogurt. If you choose to use it, be mindful of its strong aroma, and use it sparingly. You can find rue plant at garden centers, farmers’ markets, or online.
Did you make this recipe?
Tag @ethiopianroots on Instagram and hashtag it with #ethiopianroots
Like this recipe?
Follow @ethiopianroots on Pinterest
Join our Facebook Community!
Follow us on Facebook
%20Recipe){kind=link}