While it may not be as velvety as traditional dairy feta, this macadamia version is a deliciously creamy treat that’s guaranteed to please. This recipe makes enough to fill a 300ml jar.
For the feta:
1 ½ cups macadamias
1 ½ cups water
1/3 cup lemon juice
3 tablespoons olive oil
1 teaspoon salt
For the marinating oil:
1 teaspoon peppercorns
4 sprigs thyme
4 bay leaves
1 to 1 ½ cups macadamia oil
Place the macadamias and water in the jug of a high-speed blender and blend for 2-3 minutes.
Place the mixture in a nut bag and squeeze out the excess moisture. Note: you can keep this liquid and use it in a recipe requiring macadamia milk.
Place the macadamia mixture in a food processor with the remaining feta ingredients and blend thoroughly until the mixture is combined.
Carefully add more salt or lemon juice, a little at a time to taste, being careful not to add too much.
Line a colander or sieve with cheesecloth and place the mixture in it. Pat the mixture into a small slab that is 2-3cm thick and fold the muslin over to enclose.
Place in the fridge for at least 12 hours to set.
Remove from the muslin and cut into 2 x 3cm rectangular pieces.
Gently place the pieces in a jar, alternating with the peppercorns, thyme, and bay leaves.
Pour over the oil to cover.