FETA

I brought this recipe back from a plant-based chef training. We tried it at home, made a few adjustments to suit our taste and now it's one of those discoveries that our whole family absolutely loves. I'm excited to share this recipe with you as well. Sometimes you just crave that "cheesy flavor" and this recipe delivers the texture, taste and even the salty goodness of traditional feta cheese, all without any dairy products. By the way, this recipe can be versatile: you can make a firm feta or a creamy spreadable version (just like "Philadelphia"). Both options are definitely worth trying!

Ingredients

For the Cheese Base:

• 1.5 cups of almonds (soaked for 4–6 hours or overnight, skins removed)

or

• 1.5 cups of cashews (raw, unsalted, soaked for 4–6 hours)

• 1 cup of water

• 1/4 cup of sauerkraut juice or 1 probiotic capsule

• 1/2 teaspoon of salt

• 1 tablespoon of nutritional yeast (optional, but adds depth of flavor)

For Setting:

• 1 tablespoon of agar-agar powder

• 1/2 cup of water or coconut milk

For the Brine:

• 3 cups of filtered water

• 3 tablespoons of sea salt (to taste)

• Juice of 1 lemon

• 1 teaspoon of dried herbs (thyme, oregano, rosemary, garlic – based on your mood)

Instructions

Step 1 – Fermentation

I place the nuts in a high-powered blender (I use a "Vitamix" one) along with water, a probiotic (I open the capsule and pour in only the powder), salt and yeast. I blend until completely smooth. If necessary, I add a little more water, but just enough to make it easy to blend without turning the mixture runny. I pour it into a glass or ceramic bowl, cover it and leave it at room temperature for 24 to 48 hours. The mixture should start to bubble slightly and have a mild sour aroma.

Step 2 – Setting

In a pot, I bring water (or coconut milk) to a boil, then stir in agar-agar and heat it for about 4 minutes after it starts boiling. Once I remove it from the heat, I mix in half of the fermented mixture, stir well and then add the remaining portion. I pour it into a container and place it in the refrigerator for at least 3 hours until it sets.

Step 3 – Brining

The feta can be eaten right away, but the true flavor develops when I let it sit in the brine longer. I dissolve salt in water, add lemon juice and spices. I cut the set cheese into pieces, place it in a jar with the brine, and store it in the refrigerator. The mild-flavored cheese will be ready in 2 to 5 days, while the more intense flavor will develop in 2 to 3 weeks.

P.S. This feta will last in the fridge for 3 to 4 months!

P.P.S. If the cheese hasn't set, congratulations, you now have a creamy spreadable cheese similar to "Philadelphia" :). Next time, just add a bit more agar-agar.

BON APPETIT!