Almond Feta Cheese

Ingredients: 1 cup whole blanched almonds 1/4 cup lemon juice 3 tablespoons of olive oil for cooking 1/4 cup olive oil for serving 1 clove garlic, peeled 1/4 teaspoon salt 1 tablespoon fresh thyme leaves 1 teaspoon fresh rosemary leaves

Recipe:

1. Pour almonds with plenty of cold water. Soak for 24 hours. Drain, rinse almonds under cold water, let the water drain.

2. Blend almonds, lemon juice, 3 tablespoons of oil, garlic, salt and 1/2 cup of cold water in a blender. Stir for about 6 minutes to a creamy consistency.

3. Pull the gauze in three layers on the bowl. Transfer the almond mixture to gauze. Take the gauze by the corners and clamp it around the mixture to form a ball. Gently squeeze it to get the moisture out of it. Secure the gauze with a rubber band. Refrigerate for 12 hours.

4. Preheat oven to 90 degrees. Cover the baking sheet with parchment paper. Unwrap the cheese (it will be soft) and transfer from the gauze to the baking sheet. Slightly flatten the cheese to make a circle about 15 cm in diameter and 2 cm in height. Bake for 40 minutes (or until the top is slightly firm). Remove the cheese, cool and refrigerate. 5. Mix 1/4 cup of oil, thyme and rosemary in a small saucepan. Heat 2 minutes on low heat. Cool the oil to room temperature. Before serving, sprinkle the cheese with the resulting butter.