Thanks, Andrew, that does sound (and look) like what I had. Since I have goat milk, I'm going to try to make something similar. I made some kefir and separately some soft curds using MM-100 and 4 drops of rennet, but I think it set too much. At any rate, as soon as the kefir is thick, I'm going to drain both of them together and age them and see what I get. It'll be an interesting experiment. The cheese I had was definitely tangy (which is why I thought of the kefir).
I've been trying to imagine how separating butter from yogurt would have anything to do with the cheesemaking process. Certainly using creamy milk one would have a layer of yogurt cream on the top, but I think they must have meant separating the cultured cream from the yogurt, as it said it was using the skimmed yogurt. With some breeds of goat you can get cream on top, but not with most, and goat milk does not make a firm yogurt.
One day I hope to find an actual recipe for shanklish. In the meantime, I'll play.