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Herb Infused Marinated Feta

Written by Rachael on March 26th, 2014.      12 comments

To download this recipe click here

Ingredients:
  • 800 g of Mad Millie feta
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp whole peppercorns (these look great when using multi-coloured peppercorns)
  • 1 tsp dried red bell pepper
  • 4 cups cups of canola oil to cover the cheese
 
Method:
  • Brine your Mad Millie feta for at least 12 hours.
  • Remove feta from brine and pat dry before cutting your feta into 1 cm cubes. Divide up the feta evenly and carefully place into your jars.
  • Add all of your herbs and peppers to the jars.
  • Cover the cheese with oil in each jar and seal.
  • Marinate for at least 1 week in the fridge before sampling. The longer you leave it marinating, the stronger the infused taste.
  • Store marinated feta in the fridge and eat within 1 month. 
IMG 3245(copy)

Another great option, from Mad Millie fan Karen McKeown is marinating feta in olive oil, sundried tomatoes, green peppercorns, rosemary and capers. Use same measurements as above.

marinated mad millie feta

Marinating feta looks amazing and tastes delicious too! This is a great way to serve your feta when entertaining and it will also help increase the shelf life of your feta. 
 

12 Comments

shirley says ...
I can't bring up the recipe from this email. Something wrong?
Mad Millie says ...
We hadn't finished the post at the time you were trying to look, please try again.
shirley says ...
got it now. Going to try this. I marinated my own feta as xmas gifts this year and used garlic and rosemary in olive oil. However, found this oil coagulates in the fridge. Canola oil won't do this - should have thought about that at the time. Thanks.
Rhianna says ...
At Christmas, I made some jars using similar methods you described here, but I used preserved lemon skins and pepper corns in one lot, and chilli and basil in the other lot. They were delicious! (Particularly the preserved lemon one - it really was lovely)
Glenda says ...
Could you use Rice Bran Oil instead of Canola!
Mad Millie says ...
Canola oil is suggested because it is an oil that doesn't give off too much of its own flavour, but you can use your own choice of oils. Just be aware some will infuse their taste in the cheese, and that might be good or bad depending on your own taste preferences.
Jan says ...
I tried this and my feta was so salty I had to throw it all out. Any tips for making it less salty and still be 'safe'?
Mad Millie says ...
Your feta will be salty because of the brine, so you can shorten the time left in brine and before marinating. Or you can reduce the amount of salt in your brine, but remember that you do want some saltiness.

You can also use your whey instead of water when making your brine which helps to preserve the cheese and therefore you may not need so much salt.
Sheri says ...
Can you use fresh herbs?
Kelly says ...
I'd like to know also about the fresh herbs?
Veronica says ...
I made an attempt to make Marinated feta. I followed the recipie to order,there was no firming up of the feta, not able to even to cut with a knife. I rolled it into balls and contined on, soaked in the brine. The feta appeared not firmed up.
I think it may have been the wrong milk at the start. The card recipe says fresh pasteuised milk. I used full fat although a homonginised milk. I soon learned by seeing other recipies a nonhomonginised milk to be used.
The result was a disarster. Too salty and a mush. Seeing this web site has helped with some ideas. But i wish the recipe be more accurate with the type of milk to be used. Im not defeated as yet, back to the drawing board. Mark this as a learning experience. What can I do with salty cottage cheese?
Emcass says ...
How can I seal the jars so that I can make it in advance for friends for Xmas?? Or will the feta only last one month from making and they will have to eat it in that time?
 
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