How to Make Marinated Feta Cheese (with Rosemary and Garlic)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor, while ricotta is a more budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb seasoning blend

Dried herbs are more shelf-stable and cost-effective.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds heat, while black pepper is a common substitute.

Prepare a 3% citric acid solution by mixing 3 ounces of citric acid into 100 ounces of water in a sanitized container.

Rinse the fresh rosemary under tap water and dry it with a clean towel.

Submerge the rosemary and peeled garlic cloves in the citric acid solution and place a plate on top to ensure they are completely submerged. Let them rest for 24 hours at room temperature.

After 24 hours, divide 2 pounds of feta cheese evenly into 8 pint jars.

Place two sprigs of acidified rosemary and two cloves of garlic into each jar.

Toast multicolored peppercorns on a foil-lined pan in the oven at 250°F for 10 minutes and let them cool before using.

Sprinkle the cooled multicolored peppercorns on top of the feta in each jar.

Pour a mixture of extra virgin olive oil and sunflower oil over the cheese in each jar, ensuring the cheese is fully covered.

Seal the jars tightly and store them in the refrigerator for up to two weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens