Cheese and vegetables in oil

In short

• Cheese in oil goes in the fridge (4 °C, 39 °F, or below) and is eaten within 4 weeks, labneh balls within 2 weeks. The milk must be pasteurised.
• The exception is hard, mature cheese (aged at least 2 months), with dried seasonings only: a cold larder below 10 °C (50 °F) for up to 3 months.
• Only dried seasonings go into oil with cheese. Fresh garlic, fresh herbs and fresh chillies: no.
• Mushrooms in oil for the larder only to a tested recipe with vinegar and a 20-minute water bath, in half-pint (250 mL) jars.
• Vegetables in oil have five safe routes (H43-06); everything else is the fridge and 4 days.
• Oil goes cloudy and sets in the fridge: that is normal. Bubbles, a sour smell and a bulging lid are not.

What's inside

Chapters

1. Oil: what it does and which to choose
2. The five routes in brief
3. Which cheese goes into oil
4. Labneh balls in oil
5. Brined white cheese and semi-hard cheese in oil
6. Hard, mature cheese in oil
7. Marinated mushrooms for the larder
8. Vegetables in oil: a quick guide
9. Flavoured oils and herb oils
10. Storage, use and signs of spoilage
11. Most common mistakes
12. Printable checklist

Worksheets

• Cheese and vegetables in oil calendar
• Labneh ball calculator
• Oil and jar calculator
• Mushroom marinade calculator
• Date calculator
• Fridge and batch log
• Labels