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Categories:
milk water thyme rosemary bay leaves red chilies yellow mustard seeds fennel seeds berries lemon rind olive oil
Viewed: 23 - Published at: 5 years agoIngredients
- 500 g feta cheese
- 1 12 cups milk
- 1 12 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)
Method
- Cut the cheese into 3cm slices and place cheese in a large bowl.
- Pour over the milk and water, cover and refrigerate overnight.
- Drain cheese and discard the milk mixture.
- 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.
- Seal jar.
- 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!
