Shanklish

 Shanklish is a traditional Middle Eastern cheese, particularly popular in Lebanon and Syria. It's a type of fermented cheese made from cow's or sheep's milk (or sometimes a combination) and is often covered with za'atar, sumac, or dried herbs for added flavor. Shanklish has a tangy, rich flavor and is typically served as part of a mezze platter, often drizzled with olive oil.

Here’s a simple method to make Shanklish at home:

🧀 Homemade Shanklish Cheese Recipe

Ingredients:

  • 4 liters (1 gallon) whole milk (cow or sheep's milk)

  • 1/4 tsp mesophilic starter culture (e.g., MA4001 or MA4002)

  • 1/4 tsp liquid rennet (or follow rennet instructions)

  • 1 tablespoon salt

  • 2 teaspoons dried thyme (for the seasoning)

  • Optional: sumac, za'atar, or oregano (for coating)

Instructions:

1. Prepare the Milk:

  • Heat the milk in a large pot over medium heat to about 32°C (90°F).

2. Add the Starter Culture:

  • Sprinkle the mesophilic starter culture over the milk, let it rehydrate for a few minutes, then stir it in gently.

  • Allow the milk to ripen for 45 minutes at 32°C (90°F).

3. Add the Rennet:

  • Dilute the rennet in 1/4 cup cool water and add it to the milk.

  • Stir gently and then let the milk sit undisturbed for 45 minutes to form curds.

4. Cut the Curds:

  • Once the curds have set (they should resemble custard), cut them into 1–2 cm (1/2 inch) cubes with a long knife.

5. Cook the Curds:

  • Slowly heat the curds to 39°C (102°F) over the course of 30–40 minutes, stirring gently to keep them from clumping together.

  • Once they reach the target temperature, maintain it for another 20 minutes.

6. Drain the Curds:

  • Pour the curds into a colander lined with cheesecloth and let the whey drain for about 2–4 hours. You can hang the cheesecloth to drain fully if desired.

7. Form the Cheese:

  • Once drained, gather the curds into balls (about 2–3 inches in diameter).

  • Sprinkle some salt on each ball and roll it in the seasoning of your choice (e.g., thyme, za'atar, or sumac).

8. Air Dry and Ripen:

  • Place the cheese balls on a clean cloth and let them air dry for 2–3 days in a cool, dry place, flipping them occasionally.

9. Aging (Optional):

  • For a more robust flavor, you can age the shanklish for 1–2 weeks in the fridge, or enjoy it fresh for a softer, milder taste.

🧑‍🍳 Serving:

  • Shanklish is often served with olive oil, fresh vegetables, and pita bread, or as part of a mezze platter.

  • You can also drizzle a little extra virgin olive oil and sprinkle some fresh parsley before serving for added freshness.

🔄 Variations:

  • You can experiment with different herbs like oregano, basil, or mint for a unique twist.

  • For a spicier version, mix in chili flakes or cayenne pepper.

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