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Throw the cheese ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Pour the mixture into a glass container and cover with a thin breathable cloth or plastic wrap. Let the mixture culture at room temperature for 12 to 24 hours.
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After the culturing is complete, make the agar gel. Place the cold water and agar powder into a small saucepan. Let it soak for 5 minutes before bringing to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes to activate the agar.
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When the agar gel is ready, pour it into the cultured almond mixture, and whisk until combined well.
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Line a small shallow rectangular glass dish with cheesecloth, and pour the "cheese" mixture into the cheesecloth and pour in evenly to create a block that looks similar to a block of conventional feta. Transfer this dish to the fridge and chill for 6 to 8 hours, until firm and set.
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To prepare the brine, in a small saucepan, bring 3 cups of water to a boil, and dissolve the salt in the boiling water. Remove from the heat, and allow to cool. Transfer the brine to a large mason jar.
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Remove the "cheese" from the dish, cut into square pieces, and place in the salty brine. Cover with a soft breathable cloth, and leave at room temperature for 8 hours.
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Secure the lid of the mason jar, and transfer the "feta" to the fridge. It will keep in the fridge, covered, for up to 6 weeks.