This cheese is pungent and covered in earthy, dried herbs. In addition to a nice brunch dish, shanklish cheese is great over a salad or simply sliced with olive oilâ€”either way the flavor is intense.
Servings: 3 cheese balls
- 6 cups Greek yogurt
- [1/2] tsp. salt
- [1/2] tsp. cayenne
- [1/2] cup dried thyme
- 1 medium tomato, finely diced
- [1/2] medium yellow onion, finely chopped
- 2 TB. extra-virgin olive oil
- In a large saucepan over low heat, bring Greek yogurt to a light boil. You'll see yogurt begin to curdle, and curd and whey will separate.
- Lay two pieces of cheesecloth over a strainer, pour yogurt into the cheesecloth, and pour off excess moisture. Bring together the ends of the cheesecloth, and place the strainer over a bowl. Refrigerate for 2 days.
- Remove cheese from the cheesecloth, and transfer to a bowl. Add salt and cayenne, and stir to combine.
- Lay a double layer of paper towels on a plate. Form cheese into 2-inch balls, roll balls in thyme to cover completely, and place cheese on the paper towels. Cover with another layer of paper towels, and refrigerate for 24 hours to dry.
- Store cheese in olive oil, or wrap in a paper towel and refrigerate for up to 2 weeks. When ready to serve, crumble cheese on a plate with tomatoes and yellow onion and drizzled with extra-virgin olive oil.
Serving size: 1 cheese ball Calories: 396 Fat: 12g Saturated fat: 2g Carbohydrates: 47g Sodium: 560mg Fiber: 5g Protein: 47g Cholesterol: 24mg
Recipe by Dedemed at https://dedemed.com/mediterranean/shanklish-cheese/