Cheese marinated with olives
10 servings
600 minutes
Cheese marinated with olives is a true delight for gourmets, reflecting European cheese-making traditions. This recipe combines the delicate texture of homemade cheese with the spiciness of olives and garlic, creating a harmony of flavors. At its core is fatty milk that transforms into a soft, creamy cheese that gains density after pressing. Salting enhances its flavor while marinating with olive oil, lemon juice, and spices adds exquisite depth. This cheese makes an ideal addition to wine tasting or serves as a base for Greek salad, replacing feta. Its creation history is rooted in Mediterranean culinary traditions where the combination of dairy products with pickled ingredients is valued for its rich flavors and versatility in gastronomy.
1
We take very fatty milk. The fattier it is, the more cheese you will get. The ideal option is homemade village milk. But for those without a cow or a market nearby, 4% fat store milk can be used. So, we put the milk on medium heat and bring it to a boil, watching that it doesn't overflow.
- Full-fat milk: 2 l
2
When it boils, reduce the heat to minimum, add 3 tablespoons of white vinegar, and stir until the milk curdles and whey forms. Quickly turn off the stove.
- White wine vinegar: 1 tablespoon
3
Next, we will need a colander, cheesecloth, a round wooden board, and a press. Place the cheesecloth in the colander so that the edges hang down and do not wrap during the draining of the whey. Set the colander in the sink and pour all the contents from the pot. Once all the whey has drained and only the curd remains, fold the edges of the cheesecloth over the curd, place the round wooden board on top, and set a press on it. A liter jar filled with water can serve as a press. Leave everything in this state for about three hours.
4
After three hours, we remove the press, unwrap the cheesecloth, and take out our almost ready cheese. A piece can be tasted, but it will not be salty. What we do next: we mix water with salt in a pot and let our cheese brine for about 5 hours. The main thing is that the cheese is completely submerged in this brine.
- Water: 400 ml
- Salt: 100 g
5
Once our cheese is salted, we can proceed to the final marination. The finish is near :) We take the cheese out of the brine, cut it into 1.5 cm cubes, and place it in clean jars, alternating with olives, chopped garlic, and spices to your taste. Below, I will write which spices are best to experiment with.
- Olives stuffed with lemon: 1 jar
- Garlic: 4 cloves
- Spices: to taste
6
Then, pour everything with lemon juice or 2 tablespoons of wine vinegar per half-liter jar. Finally - with olive oil, to completely cover the cheese.
- Lemon juice: 3 tablespoons
- White wine vinegar: 1 tablespoon
- Olive oil: 1 l
7
We put it in the fridge for 5-6 hours. Then we eat it with wine and enjoy. It can also be added to Greek salad without buying feta every time.