Bottling the feta

My feta has been maturing in some brine for a few weeks, now. I tasted it and even though it's a week short of the recommended brining time, I think it tastes really good, so I decided to put it in oil today.

Here's a couple of reminders of what I did. Brining and Making. The making post was actually when we made it over at our friends house ( we've half eaten that batch!) I made it again - all by myself, terribly brave - a few days later.

It's been in the fridge, doing its stuff for three weeks. I checked on them daily to begin with then sort of forgot about them!

We like to add a bit of rosemary to the oil. So I nipped out to the garden and picked some, then chopped it up a wee bit.

Then I drained the brine from the feta and crumbled the feta into chunks. I find it's better to just break bits off rather than cut it with a knife.

Next the feta and rosemary goes into a sterilized jar and the extra virgin olive oil is added.

YUM YUM YUM!

 So, ok I slightly overestimated the size of jar I would need, but you could also put this into much smaller jars and give as pressies. We use a big jar cos it's all in one place and you just use a long handled spoon to get the feta out. I added some of our older stuff to the Jamie's lasagne I made the other night and it was lovely.