Shanklish Cheese

Ingredients

• 5 kg plain yogurt (soured)
• 2 tablespoons salt
• A pinch of fine red chili (shatta)
• Olive oil
• Dried za'atar

Method

1. Put the yogurt in a deep pot over medium heat, add the salt, and let it boil for about 10 minutes. Turn off the heat and let the yogurt cool completely.
   Timers: 10 min
2. Place the yogurt in a strainer lined with a very thin cloth (cheesecloth), cover well, and press it by hand first. Then place a heavy weight on top to press out all the water from the yogurt. This stage may take a long time, up to two days and one night. You can place the yogurt in the refrigerator (not the freezer) overnight.
3. When this stage is finished, you will have what looks like blocks of yogurt. Add salt to taste and fine hot pepper, then knead well until you get a smooth mixture.
4. Shape the mixture into discs and leave them again to dry well for a full day and night.
5. The next day, dip the discs first in olive oil, then in dried thyme, without mixing it with any other ingredients.