Boil the milk on medium heat with salt; stir once
Strain the milk very well; then put it on clean white covers intended for cover; the cover should have holes that allows getting rid of the excess water
Wrap them in clean paper towels, and put something heavy over them for the whole night
Put the cheese in a bowl with hot pepper, crushed paprika, and salt for the shanklish cheese and rub them by hand to combine them and form into balls
Put the Shanklish balls on a medium-sized flat tray; then put them in the sun
Cover the tray with a clean cloth; and turn them over from time to time
Leave them for about two consecutive days.
Place the Shanklish balls in a cloth bag and seal it tightly
Put the shanklish balls in a pressure jar; then tightly close and put it in a dark place for about two weeks or more, depending on the climate of the area
Dip the cheese balls into olive oil, then in the wild thyme
Put the shanklish in the sun again until it dries completely, then in a container; then place in a refigirator
Serve and enjoy your shanklish!