Setting
This is a combination of a number of recipes I have tried over the years. You can definitely enjoy this without baking it at the end which gives something more akin to cream cheese or boursin, but baking it definitely gives a feta like taste and texture. We get our ground almonds in bulk from an Asian Supermarket.
- 1.5 Cup of Ground Almonds
- 0.25 Cup of Lemon Juice
- 0.5 Cup of Water
- 3 Tbsp EVOO
- 2 Cloves of Garlic
- 1.25 Tsp of Salt
Ingredients
Instructions
Blend all ingredients together - I would like to add here that our little chopper does not work for this recipe. We need to use a real electric blender.
Spoon mixture into a muslin cloth, clean tea towel, or cheesecloth in a refrigeratable box or bowl.
Gently squeeze excess moisture, then leave to drain any further moisture for the next 12h or so.
Bake at 180 degrees for 40 minutes.
Enjoy on toast, in salads, on pasta... if you skip the garlic this makes a beautiful cheesecake base or decadent filling in puff pastry or tart.