Fetta Cheese in Herb Oil
photo by Leggy Peggy
- Ready In:
- 24hrs 30mins
- Ingredients:
- 12
- Yields:
-
1 jar
ingredients
- 500 g feta cheese
- 1 1⁄2 cups milk
- 1 1⁄2 cups water
- 3 sprigs fresh thyme
- 2 sprigs rosemary
- 4 bay leaves
- 3 small fresh red chilies
- 1 tablespoon yellow mustard seeds
- 2 teaspoons fennel seeds
- 2 teaspoons dried juniper berries
- 1 teaspoon lemon rind, grated
- 2 cups olive oil (approx)
directions
- Cut the cheese into 3cm slices and place cheese in a large bowl. Pour over the milk and water, cover and refrigerate overnight.
- Drain cheese and discard the milk mixture.
- Place the cheese, herbs, chillies, seeds, berries and rind in a large jar and cover with the olive oil, leaving a 1cm space between the oil and top of the jar.
- Seal jar.
- This is best made a day ahead of serving and will keep for 1 week in a cool dark place, although I would prefer the fridge I think!
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Reviews
-
This is a great recipe in more ways than one. I had to reorganise the spice cupboard to find my juniper berries! The finished cheese is sensational and I can imagine many uses for it. Now a few tips. I used a kilo jar, and it held just under 500 grams of feta. I needed only 1 3/4 cups of oil to fill to the absolute brim. I love fennel, but the flavour is quite strong, so others may want to cut back a bit. Also, in my experience, olive oil solidifies when it is cold, so if you decide to store this in the fridge, you will need to take it out well in advance of using, but it's too delicious to hang around for long. Yummo!
RECIPE SUBMITTED BY
Tisme
Australia