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?