Almond Feta Cheese

By Ricki Heller
Yield 4 appetizer servings

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Ingredients:

Method:

  1. Place the almonds in a bowl of room-temperature water; allow to soak for 24 hours, then drain and rinse.
  2. In a powerful blender, purée the almonds, lemon juice, 3 tablespoons olive oil, garlic, salt and water until very creamy, 5-7 minutes.
  3. Place a triple layer of cheesecloth over a strainer and spoon the cheese mixture into it. Bring up the ends of the cheesecloth, twist the top and squeeze slightly to remove some of the excess liquid; tie the top with a twist tie or elastic. Allow to drain in the refrigerator overnight, or at least 8 hours.
  4. Preheat oven to 200 Fahrenheit. Line a cookie sheet with parchment paper. Turn the cheese out onto the parchment and shape it into a disk about 3/4-inch thick. Bake for 40-50 minutes, until the top is firm and dry. Cool, then chill.
  5. When ready to serve, place the cheese on a plate. Top with additional olive oil, sprinkle with herbs, and enjoy.