Ingredients for Fetta Cheese In Herb Oil
- Feta Cheese
- 100ml milk
- 50ml water
- Fresh Thyme
- Rosemary
- Bay Leaves
- Red Chilies
- Yellow Mustard Seeds
- Fennel Seeds
- Juniper Berries
- Lemon Rind
- Enough extra virgin olive oil to cover the ingredients in the jar, leaving 1cm space at the top.
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How to Make Fetta Cheese In Herb Oil
- Cut 250g of fetta cheese into 3cm slices and place them in a large bowl.
- Pour 100ml of milk and 50ml of water over the fetta. Cover the bowl and refrigerate overnight.
- Drain the fetta cheese thoroughly and discard the milk mixture.
- In a large, sterilized jar (approximately 500ml capacity), layer the drained fetta cheese. Add 2 tablespoons of chopped fresh herbs (such as oregano, thyme, and rosemary), 1-2 small red chilies (finely chopped, adjust to taste), 1 teaspoon of mixed seeds (e.g., fennel, poppy), ½ cup of mixed berries (such as cranberries or blueberries), and a strip of lemon rind (about 2cm).
- Pour enough extra virgin olive oil over the cheese and herbs to completely submerge them, leaving about 1cm of space at the top of the jar.
- Seal the jar tightly. For best flavor, let it infuse in the refrigerator for at least 24 hours. Store in a cool, dark place for up to one week. Enjoy!
- Serve with crusty bread, crackers, salads, pasta, pizza, or as part of an antipasto platter.
Nutrition Information (Approximate per serving)
Sodium
241 g
Sugar
113g
Fat
714g
Carbs
18g
