Cheese Marinated with Olives
⏳ Time
10 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
What herbs and spices to experiment with: fresh or dried dill, a mix of peppercorns, coriander, oregano, thyme, French mustard, dried rosemary or a sprig of fresh, black peppercorns, bay leaf (be careful with this), balsamic vinegar, Italian herbs, basil.. If anyone finds the perfect combination, please share in the comments. This cheese can be stored for 3–4 weeks.
Ingredients
- Milk - 2 qt
- Champagne Vinegar - 1 tablespoon
- Salt - 3.5 oz
- Water - 13 fl oz
- Olive Oil - 1 qt
- Ground Black Pepper - to taste
- Garlic - 4 cloves
- Meyer Lemon Juice - 3 tablespoons
- Spices - to taste
- Olives stuffed with lemon - 1 jar
Step by Step guide
Step 1
Take very rich whole milk. The richer it is, the more cheese you will get. The ideal option is homemade farm milk. But for those who don't have their own cow or a market nearby, you can use store-bought milk with 4% fat. So, place the milk over medium heat and bring it to a boil, watching carefully to prevent it from overflowing.
Step 2
Once it boils, reduce the heat to the minimum, add 3 tablespoons of white vinegar, and stir until the milk curdles and whey forms. Quickly turn off the heat.
Step 3
Next, you will need a colander, cheesecloth, a round wooden board, and a weight. Place the cheesecloth in the colander so that the edges hang down and do not wrap around during the draining of the whey. Set the colander in the sink and pour the contents of the pot into it. Once all the whey has drained and only the curds remain, fold the edges of the cheesecloth over the curds, place the wooden board on top, and set a weight on top. A liter jar filled with water can serve as a weight. Leave it like this for about three hours.
Step 4
After three hours, remove the weight, unfold the cheesecloth, and take out your almost finished cheese. You can try a piece, but it will not be salty yet. What we do next: mix the water with salt in a pot and place the cheese in it to brine for about 5 hours. The cheese must be fully submerged in the brine.
Step 5
Once the cheese has brined, you can proceed to the final marination. The finish line is near :) Remove the cheese from the brine, cut it into cubes about 1.5 cm, and layer it in clean jars, alternating with olives, chopped garlic, and spices to your taste. Below, I will write what is best to experiment with.
Step 6
Then, pour lemon juice or a tablespoon of wine vinegar over everything at a rate of 2 tablespoons per half-liter jar. Finally, add olive oil to completely cover the cheese.
Step 7
Store in the refrigerator for 5–6 hours. Then enjoy it with wine. You can also add it to Greek salad without having to buy feta every time.
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