Fetta Cheese in Herb Oil

• 500 g feta cheese
• 1 12 cups milk
• 1 12 cups water
• 3 sprigs fresh thyme
• 2 sprigs rosemary
• 4 bay leaves
• 3 small fresh red chilies
• 1 tablespoon yellow mustard seeds
• 2 teaspoons fennel seeds
• 2 teaspoons dried juniper berries
• 1 teaspoon lemon rind, grated
• 2 cups olive oil (approx)

1. Cut the cheese into 3cm slices and place cheese in a large bowl.
2. Pour over the milk and water, cover and refrigerate overnight.
3. Drain cheese and discard the milk mixture.
4. Place the cheese, herbs, chillies, seeds, berries and rind in a large jar and cover with the olive oil, leaving a 1cm space between the oil and top of the jar.
5. Seal jar.
6. This is best made a day ahead of serving and will keep for 1 week in a cool dark place, although I would prefer the fridge I think!

milk, water, thyme, rosemary, bay leaves, red chilies, yellow mustard seeds, fennel seeds, berries, lemon rind, olive oil

Taken from www.food.com/recipe/fetta-cheese-in-herb-oil-405687 (may not work)