Feta Cheese In Herb Oil
Recipe: #19553
June 13, 2015
Categories: Salads, Cheese, Feta, Appetizers, Greek, Christmas, Picnic, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Marinades and Brines, more
"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, a friend has made this and it tastes delicious! Serving size depends on size of jar used. If stored in the refrigerator it may solidify, so remove it an hour or so before using. Yields 1 jar"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (2406.7 g)
- Calories 5615.4
- Total Fat - 538.3 g
- Saturated Fat - 125.2 g
- Cholesterol - 322.3 mg
- Sodium - 7152.6 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 3.2 g
- Sugars - 21.4 g
- Protein - 155.2 g
- Calcium - 5218.2 mg
- Iron - 8.8 mg
- Vitamin C - 52.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cut the cheese into 3cm slices and place cheese in a large bowl. Pour over the milk and water, cover and refrigerate overnight.
Step 2
Drain cheese and discard the milk mixture.
Step 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.
Step 4
Seal jar.
Step 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!
Tips
- Jar
0 Reviews
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