Shanklish
1d 5h
This recipe teaches you to make the traditional Arabic cheese.
Shanklish is a cheese of Arabic origin made from a desiccated lactic paste, which gives it a firmer structure. It is usually formed into balls with herbs and spices, and can be eaten fresh — for a milder and fresher flavor — or matured — for a stronger and more pungent touch in the end.
Put 4 l of milk in a large pot
Heat the milk to 85 °C. 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 45 °C
Add 4 tbsp of yogurt to inoculate
Cover and store it in a dark and warm place for 12h until fermented. If room temperature is below 18 °C, 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 3 tbsp 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 1 tbsp 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 1 tbsp 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!
Yield 1 kg
Milk
4 l
Yogurt
4 tbsp
Pink Peppercorn
1 tbsp
Smoked Paprika
1 tbsp
Dried Oregano
3 tbsp
Salt
To taste