Almond Feta Cheese

Almond Feta 1 - Frame V 38

Although there is a bit of advance preparation to make this cheese, it is one of my favourite cheeses to bake with.  This recipe is adapted from and already posted here.

Almond Feta 3 - Frame V 38

One of my favourite ways to use this cheese is in this recipe  and my son gets very excited when I’ve made a batch of them. This cheese is also delicious in a spinach, mushroom and feta omelette.

Almond Feta 2 - Frame V 38

You can of course eat this on crackers, if you plan on eating it this way, it is suggested you pour a little extra virgin olive oil and sprinkle your choice of herbs over the top.

Almond Feta 4 - Frame V 38

I’m currently working on a garlic and chilli feta cheese and I’m experimenting with it to make herbed chilli ‘cheese’ filled crackers.

Ingredients
160g (5.6 ounces or 1 cup) whole blanched almonds
60ml (¼ cup) fresh lemon juice
3 tablespoons (45ml) light olive oil (I use this brand)
1 clove garlic
1½ teaspoons (7.5ml) fine sea salt
125ml (½ cup) cold water
Garnish
I used fresh chives, snipped with scissors

Ideally, soak the almonds in a bowl of room temperature water for 24 hours and then drain and rinse. However, if you don’t have the time, you can soak the almonds for 3 hours in boiling water from the kettle. Each hour drain the almonds and cover again with more boiling water. The end result will be very similar.

Add the drained almonds to a powerful blender, along with the lemon juice, oil, garlic salt and water. It takes about 5-7 minutes for the mixture to become thick and creamy.

Line a strainer with 3 layers of muslin cloth/cheesecloth and then spoon in the thick cheese mixture. Now bring the ends up and twist the top of the cloth. The cheese should be tightly wrapped and will have a ball shape appearance.

Give it a very gentle squeeze to remove some of the excess liquid, before tying the top off with an elastic band and allowing the cheese to drain overnight in the refrigerator.

Preheat the oven to 93C (or 200F) and line a tray with baking paper/parchment.

Unwrap the cheese and place it on the prepared tray, then gently shape it into a 14-15cm round, 2cm thick disc (approximately).

Bake for 40-50 minutes, the top should be slightly firm and dry. Cool on the tray and then transfer it to the refrigerator to chill. Once chilled, your cheese is ready to use.

Recipe byThe Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
110C = 93C fac = 200F = Gas mark ½
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

14 responses to “Almond Feta Cheese

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  3. Thanks so much! Do you think this recipe would work using almond “flour” rather than blanched almonds?

    • I’ve only used whole blanched almonds when making this recipe. I did a Google search to find other almond feta recipes, but they all seem to use either raw or blanched almonds too. I would be very interested to hear about your results using almond flour.

  4. Oh my!! This got me very excited! I really wanna try this sometime soon. Bookmarked!! Thank you for your awesome work 🙂

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