Lori, you have mistaken me for Sam (britbunny ) she is younger and less garralous than I
I am the older, dafter half-wit, er I mean Brit:toothy:
The Faux Feta cheese I mentioned was created out of desperation by myself!
Vegan Faux Feta Cheese is expensive and doesn't have a long shelf life, it is also hard to get hold of.
So I bought a jar and replicated it
Real Feta cheese is sheep or goats milk based and quite salty in taste which is why it goes well with bland stuff like salad.
I fill ( no more than 3/4 full)a small clean jam( jelly) jar with Extra Virgin Olive Oil and add my chosen spices ( about 1 table spoons worth made up of say 2 or 3 different ones, usually things like Lemon pepper, herbs de provence, a tiny bit of garlic and sometimes a bit of basil, but you can play around with the flavours, that is half the fun!
Add the spices to the oil and shake well, then let sit for about 2 or 3 hours.........
cube up the cheese of your choice, although it should be fairly bland in flavour and slightly salty ( if it is a strongly flavoured cheese, the subtle flavours of the herbs will be lost!)
Make the cubes quite small, add to the jar and shake GENTLY!, then let sit for at least half a day, inverting the jar gently every hour or so ( when you pass it/remember!)
Can be used with salad or over baked spuds, very tasty
The oil can be re-used for another jar( or half jar) or you can use the now-spicy oil for salad dressing or marrinating something ( Tofu takes it VERY well)
You can keep the jar ( in the fridge for up to 5 or 6 days) although it doesn't last that long in our house
HTH?
Karen
I am the older, dafter half-wit, er I mean Brit:toothy:
The Faux Feta cheese I mentioned was created out of desperation by myself!
Vegan Faux Feta Cheese is expensive and doesn't have a long shelf life, it is also hard to get hold of.
So I bought a jar and replicated it
Real Feta cheese is sheep or goats milk based and quite salty in taste which is why it goes well with bland stuff like salad.
I fill ( no more than 3/4 full)a small clean jam( jelly) jar with Extra Virgin Olive Oil and add my chosen spices ( about 1 table spoons worth made up of say 2 or 3 different ones, usually things like Lemon pepper, herbs de provence, a tiny bit of garlic and sometimes a bit of basil, but you can play around with the flavours, that is half the fun!
Add the spices to the oil and shake well, then let sit for about 2 or 3 hours.........
cube up the cheese of your choice, although it should be fairly bland in flavour and slightly salty ( if it is a strongly flavoured cheese, the subtle flavours of the herbs will be lost!)
Make the cubes quite small, add to the jar and shake GENTLY!, then let sit for at least half a day, inverting the jar gently every hour or so ( when you pass it/remember!)
Can be used with salad or over baked spuds, very tasty
The oil can be re-used for another jar( or half jar) or you can use the now-spicy oil for salad dressing or marrinating something ( Tofu takes it VERY well)
You can keep the jar ( in the fridge for up to 5 or 6 days) although it doesn't last that long in our house
HTH?
Karen