Feta is already pretty perfect.
Preserved feta has its roots in Persiaits actually called Persian feta.
Grab your ball jars and a couple bottles of oil; were making the Belle & Sebastian of cheeses.
Let it air dry overnight.
If youre preserving the cheese in a quart-sized jar, one-inch cubes work well.
You may notice I keep saying dried garlic, and I do want to stress the dried part.
Using very clean hands, place any dried spices youd like to use in the bottom of the jar.
Add the cubes of feta.
Dont overfill it; go no higher than the shoulders of the jar.
Add your oil
The oil is a 50/50 mix of olive oil and sunflower oil.
Olive oil on its own would get cloudy, and the sunflower oil helps prevent that.
Mix them ahead of time, then pour in enough to completely cover all of the cheese.
Repeat: The feta cheese must be completely submerged.
Air bubbles, in canned goods, are where bad stuff festers.
Get rid of them.
Rotate the jar, looking for bubbles.
Give the jar a few decent taps on the table to help the bubbles rise.
you’ve got the option to also use a wooden skewer to free them.
Screw it on finger-tight and place it in the fridge for one or two weeks.
Taste the feta after a week, using a clean fork.
(Do not put that fork back in the jar once it touches your mouth.)
If it tastes good, its ready.
If not, wait another week and take another crack.
It may be the longest week of your life, but shes well worth the wait.
