Saturday, 9 July 2011

Marinated Feta

From this.....

before feta

To this......

Marinated Feta

Marinated Feta is very simple to make, once you have mastered the art of the cheese itself.  Wash a large jar, then sterilise it and the lid.  This ensures that no bad bacteria start growing in your marinade.

To this marinade, I added a sprig each of rosemary, thyme and oregano,  2 dried  and crumbled birds-eye chilies, and a liberal grinding of black pepper.  Then top it all off with half extra virgin olive oil and half sunflower oil.  If you just use olive oil, it solidifies in the fridge and doesn't look very nice. 

The recipe I followed recommended at least a week in the fridge for the flavours to infuse into the cheese. I  gave it two and it tasted fantastic! 

The only ingredients that were not home grown was the milk in the cheese and the olive oil.  Give me a few years and I might figure out how to milk chickens!  I wonder what cheese will be next?

5 comments:

  1. Mmmm! I love marinated feta!

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  2. Hi Cat, you should give it a go. It is really simple.

    Gav

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  3. Hi Gavin,
    It's great that you've got a dedicated cheese blog now. I've referred to your other blog a couple times in the past (used your Wensleydale recipe for some excellent cheese) and enjoyed it.
    I'm excited about this marinated feta idea. Don't know why I'd never thought of it! I did try brining some feta in soy sauce recently though - it was interesting, but not bad. (Here's my account http://milksleap.wordpress.com/2011/06/08/chinese-cheese/)
    Anyway, I look forward to reading more from you. Thanks!
    -Caitlin

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  4. Gavin, I'm seriously thinking about it. Just need to come up with some time when I can really concentrate, instead of having to be mum at the same time. And I'm not quite sure what to start with...

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  5. Hi Gavin,
    I made this feta over the weekend. My very first cheese making experience. It is delicious!. I can't wait to marinade it tomorrow. Your video's are easy to follow and the comments you write about your experiences making the cheese are great too. Thanks so much.

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