View Full Version : I need a good feta recipe!
03-22-2008, 01:56 AM
Preferably with cheaper nuts or seeds, but I'll take any you've got!
03-22-2008, 09:41 AM
Greek Herb and Olive Feta:
ferment 1.5 cups of raw cashews into cheese as well as 1 cup of sunflower seeds, fermented into cheese. Also ferment .5 cup of pine nuts into cheese.
In a large bowl, mix together fermented cheeses with 1 cup mild black olives, .5 cup minced red onion, 2 cloves garlic, 1/4 cup of chopped parsley, 2 tbs dried oregano, 2 tsp dried thyme, 2 tsp dried tarragon, .5 cup lemon juice, 2 tbs nutritional yeast, 2-4 tbs olive oil (less for a lighter cheese) and mix together well. Add up to 2 tsp sea salt to your liking!
This seems hard because it is so many ingredients, but it really isn't and it is truly delicious. It makes about 4 cups so there will be plenty!!!
03-22-2008, 11:07 AM
This sounds so delicious! Please help - how do you 'ferment' nuts into cheese please? (And, do you soak the nuts first, etc.). Thank you!
03-22-2008, 11:55 AM
I've only done a fermented cheese once a long time ago, it was just almonds and water I beleive, it was pretty much tasteless. I would like yto try another fermented cheese soon, one with things to add flavor.
What exactly does fermenting it do?
03-22-2008, 12:22 PM
Besides giving it the ability to replenish intestinal flora by giving it probiotics, it also enhances flavor and tartness, rendering it more cheese like. If you need good fermenting instructions, I have them too, just let me know.
03-22-2008, 12:41 PM
instructions please? thanks you!:D
03-22-2008, 12:46 PM
My recipe book says to put nuts with rejuvelac in a blender, then in a nut milk bag and let drainfor 2 hours, then in warm location to ferment for 9 hours.
Does it need to be made with rejuvelac to ferment? That would take me about 2 days to make, if there's a way to skip this and still get good results I'd like to know, otherwise I'll start sprouting some wheat for rejuvelac.
03-22-2008, 03:08 PM
If you are not a vegan, you can just buy raw feta (goat cheese).
03-22-2008, 03:44 PM
Most "raw" cheeses are cooked from the heat during the processing (raw simply means they started with raw milk, not that the actual cheese is still raw). I did try "raw" cow cheese a few times and every single time end up with acne as soon as 12-24 hours after consumption.
03-22-2008, 04:34 PM
First off, raw cheese, well it is hard to find real raw cheese that hasn't been heated, but it does exist. I usually only consume it on special occasions. As for the directions I promised and my version, here it is:
In a glass jar, soak seeds/nuts in water for 4-12 hours. Cover with a cheesecloath and secure with rubber band. Drain off the water. Fill jar with fresh water to rinse and drain again. In a blender combine nuts/seeds with either 1 cup of rejuvelac or (raw eater this might be your route) 2 teaspoons of miso. Mix all of this in a blender with just enough water to cover them. Pulse until seeds and nuts are pulverized but not completely smooth. Wash the glass jar thoroughly with hot water. Return mixture to jar with cheesecloth. Be sure to leave room in jar because it will expand as it ferments! Place jar in a warm place (85 to 95 degrees) for 6-12 hours. Once fermented, open the jar and spoon out the cheese into a cheesecloth. Wring the juice out to get out the whey, and transfer to another bowl. This mixture should be fairly dry and crumbly.
These directions are for one cup of nuts/seeds and you will have to adjust to accomodate. For miso usage it is about 2 tsp per cup, so you can change measurements from there. Good luck and let me know how it goes if you attempt this!
03-22-2008, 05:21 PM
If you want raw cheese you are best searching it out from a local farmer. We have lots of people around here that raise goats and they have truely raw cheese. :D
03-22-2008, 05:37 PM
Thanks Adensspell for those detailed instructions! Sounds yummy~
03-22-2008, 07:53 PM
You're welcome! I hope you make it and let me know how it goes!
03-22-2008, 08:12 PM
So, does this fermention process produce a nice sharp cheesey flavor? That would be so wonderful! I gotta serious problem with cheese.......that's why my lymphatic system has been congested for years:mad:
03-22-2008, 08:35 PM
Yes, from my experience it makes it into a nice sharp flavor. The addition of the herbs and spices help render it into something really special too.
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