Fetta Cheese in Herb Oil

I have not made this but tasted and the possibilities on serving this would be endless. Served with salad, melted over pasta or pizza, served on a cheese platter or with antipasto. You may prefer it just on its own with crackers! I will be making this soon, tastes delcious! Serving size depends on size of jar used.

• Ready In: 24 hrs 30 mins
• 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

1. Cut the cheese into 3cm slices and place cheese in a large bowl. Pour over the milk and water, cover and refrigerate overnight.
2. Drain cheese and discard the milk mixture.
3. 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.
4. Seal jar.
5. 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!