Place the milk in a large pot or metal pot.
Place the pot on medium heat and leave the milk to cook.
In the meantime, combine all the spices and mix in a small bowl using a hand blender.
When the milk begins to form a curd, remove it from the heat, cool slightly, and pour it into a cheesecloth bag or large bowl through a strainer covered with layers of paper towels.
Leave the cooked milk to drain for several hours.
When it becomes firm and moist, place it in a bowl and add the spices.
Form balls the size of a ping pong ball and leave it to dry for several more hours. They can be placed in the refrigerator to dry on paper towels, which should be replaced with dry tissues when they become damp.
When the cheese becomes firm and dry, dip it in the spices. Served with olive oil