Homemade Shanklish Cheese

Instructions

1. Heat the Milk: Heat 3 liters of whole milk until it is about to boil.
2. Add Vinegar: Add nine tablespoons of white vinegar and stir until the cheese separates and the water becomes clear.
3. Remove the Cheese: Turn off the heat and take out the cheese once the water is clear.
4. Drain the Cheese: Put the cheese in a deep pot and squeeze it well until it is completely drained of water.
5. Season the Cheese: Add a teaspoon of salt, a teaspoon of thyme, and a teaspoon of red pepper. Mix well.
6. Form Cheese Balls: Form the mixture into balls of equal size, optionally using an ice cream scoop for consistency.
7. Coat with Thyme: Cover each ball with a rich layer of thyme until all the white is covered.
8. Refrigerate: Store the cheese balls in the refrigerator overnight to acquire a more consistent texture.
9. Serve with Olive Oil: Cut the shanklish cheese and sprinkle olive oil over it before serving.