Shanklish Cheese

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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 oil—either way the flavor is intense.

Nutritional info
per serving

Calories 396
Fat 12g
Saturated fat 2g
Carbohydrates 47g
Sodium 560mg
Fiber 5g
Protein 47g
Cholesterol 24mg

Shanklish Cheese

3 cheese balls
Servings
Prep time: Cook time: Total time:

Ingredients

  • 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

Directions

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.

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