Fetta Cheese In Herb Oil
Recipe: #20916
September 10, 2015
Categories: Cheese, Feta, Appetizers, Greek, Baby Shower, Birthday, Easter, Fathers Day, Mothers Day, New Years, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Oil, Herbs, Kosher Dairy, more
"Make this for over summer to scatter on salads, on pizza or just used on a cheese platter. It does take 24 hours to marinade but well worth the wait. Try to find a jar of suitable size to store in for up to 10 days. Simple and delicious."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1907.1 g)
- Calories 5585.9
- Total Fat - 538.8 g
- Saturated Fat - 125.2 g
- Cholesterol - 322.3 mg
- Sodium - 4264.2 mg
- Total Carbohydrate - 50.8 g
- Dietary Fiber - 8.8 g
- Sugars - 30.7 g
- Protein - 152.7 g
- Calcium - 5118.4 mg
- Iron - 8.6 mg
- Vitamin C - 288.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut cheese into 3cm slices, (I just cut them into small blocks) then place cheese in a large bowl; pour over the milk and water, cover and refrigerate overnight.
Step 2
Drain cheese and discard milk mix.
Step 3
Place drained cheese, herbs, chillies, seeds, berries and rind in a large jar. Cover with the olive oil, leaving 1cm space between the oil and the top of the jar. Seal jar and store in a cool dark place for up to 10 days.
Tips
No special items needed.
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