Put <quantity>4<unit>l</unit></quantity> of milk in a large pot

Heat the milk to <temperature>85<unit>°C</unit></temperature>. Check the temperature with a thermometer and stir from time to time

Pour the milk in a recipient. Put it in an inverted water bath and allow it to cool down to <temperature>45<unit>°C</unit></temperature>

Add <quantity>4<unit>tbsp</unit></quantity> of yogurt to inoculate

Cover and store it in a dark and warm place for 12h until fermented. If room temperature is below <temperature>18<unit>°C</unit></temperature>, store it in an unheated oven with the lights on

Pour the fermented milk into a recipient covered with a cheesecloth

Drain the whey for 16h until firm

Add salt to taste and mix

Add <quantity>3<unit>tbsp</unit></quantity> of oregano to a bowl and grind it

Make a ball using two teaspoons and put it in the bowl with the oregano. Toss it to cover all the surfaces, then press it to glue the oregano over the cheese

Add <quantity>1<unit>tbsp</unit></quantity> of pink peppercorn and mix

Make a ball using two teaspoons and put it in the bowl with the oregano and pink peppercorn mix. Toss it to cover all the surfaces, then press it to glue the mixture over the cheese

Add <quantity>1<unit>tbsp</unit></quantity> of smoked paprika to a bowl

Make a ball using two teaspoons and put it in the bowl with the sweet paprika. Toss it to cover all the surfaces, then press it to glue the smoked paprika over the cheese. The shanklish is ready

Drizzle some olive oil over it and enjoy!