Fermented Cheese

Procedure

1. Pour yogurt into a heavy, stainless steel pot. Add water, lemon juice and salt, and then stir. Place it over medium heat for 7 minutes, but do not allow mixture to boil. Set aside for 10 minutes while it curdles.
2. Line the colander with the cheesecloth and pour in curdled mixture to drain. Discard water and set aside to drain well overnight.
3. Once cheese curds are well drained, add hot pepper and ¼ teaspoon salt or to taste. Mix well to combine.
4. Divide curds into equal parts the size of a tennis ball or a bit smaller. Roll each part between your hand to give it a ball shape, then set aside on paper towels to drain well for a couple of days, changing paper towels when they become saturated.
5. Place thyme on a deep plate and roll each ball in it until covered. Place balls in a sealed bag and refrigerate for up to 2 weeks.
6. Crumble one shankliesh ball on a large platter, add tomato and scallions, fold to combine. Pour olive oil all over it and then serve.

Serve it as an appetizer, light dinner or late breakfast with fresh pita bread.