Your Sunday Recipe: Herb-Marinated Macadamia Feta Cheese

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Your Sunday Recipe: Herb-Marinated Macadamia Feta Cheese

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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.


Ingredients


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

Method


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.

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