Homemade Shanklish Cheese
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A traditional Middle Eastern cheese made from whole milk, seasoned with thyme, salt, and red pepper, and formed into balls.
00:15:00 total
Serves 8
medium
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Ingredients
- whole milk - 3 liters
- white vinegar - 9 tablespoons (about half a cup)
- salt - 1 teaspoon
- thyme - 1 teaspoon (Lebanese, raw, without sesame and sumac)
- red pepper - 1 teaspoon
- black pepper - 1 teaspoon (optional)
Instructions
- Heat the Milk: Heat 3 liters of whole milk until it is about to boil.
- Add Vinegar: Add nine tablespoons of white vinegar and stir until the cheese separates and the water becomes clear.
- Remove the Cheese: Turn off the heat and take out the cheese once the water is clear.
- Drain the Cheese: Put the cheese in a deep pot and squeeze it well until it is completely drained of water.
- Season the Cheese: Add a teaspoon of salt, a teaspoon of thyme, and a teaspoon of red pepper. Mix well.
- Form Cheese Balls: Form the mixture into balls of equal size, optionally using an ice cream scoop for consistency.
- Coat with Thyme: Cover each ball with a rich layer of thyme until all the white is covered.
- Refrigerate: Store the cheese balls in the refrigerator overnight to acquire a more consistent texture.
- Serve with Olive Oil: Cut the shanklish cheese and sprinkle olive oil over it before serving.
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