Combine 8 ounces block feta, yogurt, and lemon zest in a food processor or blender. Turn on the blender and slowly add extra virgin olive oil. Continue to puree until smooth. Transfer whipped feta to a serving bowl and set aside.

Melt ¼ cup butter in a medium sauce pot over medium heat. Continue to heat butter until it starts to turn dark brown, almost burnt but not quite, about 10 minutes. Remove from heat and add honey, tamarind paste, remaining ¼ cup butter, and salt, stirring until butter is all melted.