Ingredients
- 500 grams feta cheese
- 1 1/2 cups milk
- 1 1/2 cups water
- 3 sprigs fresh thyme
- 2 sprigs rosemary
- 3 bay leaves
- 3 red chilies (small, fresh)
- 1 tablespoon yellow mustard seeds
- 1 teaspoons fennel seeds
- 2 teaspoons dried juniper berries
- 1 teaspoon lemon rind, grated
- 2 cups olive oil (approx)
How to Make
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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.
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Step 2: Drain cheese and discard the milk mixture.
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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.
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Step 4: Seal jar.
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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 & Variations
- Jar
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