So, out in the garden to get some fresh garlic, herbs and a lemon.
Layer the feta in a (very clean) jar, with the sprigs of thyme, rosemary & oregano, lemon peel and garlic slices. Add a bit of cracked black pepper.
Cover with olive oil.
Put in fridge and forget about it for a week or two.We tried some last night (after about 2 weeks in the fridge) and it was delicious! No, it was amazing! Definitely worth making again.
5 comments:
right. its on my holiday list!
This looks divine. Have I missed the fetta recipe? Yum yum yum.
Kelly - do you have holidays? Really? And how long is your holiday list now?
La Tempete - you have not missed the recipe. I didn't write about it. I use the recipe in this link:
http://www.countrybrewer.com.au/webcontent28.htm (under 'Premium Cheese Kit Instructions)
You made your own fetta!!!!! Is there no end to your talent? What pleasures I find every time I visit these days. I wonder if Finbar would eat home-made fetta - probably not :)
Robyn - thank you for your very kind words. Does Finbar not eat feta? He doesn't know what he misses! Especially home-made marinated one.
But he does eat Bresaola, doesn't he!? I've got one marinating at the moment. Post to come soon. :)
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