How to Make Feta

Feta, similar to white cheese, is a brined curd cheese traditionally made from Greece. Since last few years, Feta name has been protected as the product of designation of origin and hence Feat name can be used only for the cheese made in a traditional way from certain areas of Greece and made from Sheep' milk or a mixture of sheep's and goat's milk. Similar to feta, white brined cheese made from cow's milk are found in many regions of Europe.





Feta is typically and aged crumbly cheese produced in blocks and it has a slightly grainy texture. Apart from being used as table cheese, feta is also used in salads, pastries, baked dishes, cheese pie, and spinach pie. Feta is also served cooked or grilled as part of sandwich or as salty alternative to other cheese in variety of dishes. Feta is soft or sometime semi-hard, usually formed in square cakes, with small holes and no skin. Flavor is tangy and salty, which may range from mild to sharp. Feta has a minimum fat content of 43% and maximum moisture content of 56%. Feta is usually salted and cured in the solution of brine for several months and once taken out, it dries out rapidly. Curdled milk with rennet is separated and left to drain in a cloth bag or special mold to produce Feta.

How to Make Kimchi

Kimchi is a traditional Korean Dish made from vegetables and variety of seasoning. Kimchi, also known as Kim Chee or Ginchi, can be with fermented or unfermented vegetables. Kimchi is a very popular dish that comes in numerous variations with major ingredients such as radish, napa cabbage, green onion and cucumber. In Korean Cuisine, Kimchi is one of the most favorite side dish along with Kimchi Stew, Soup and Fried rice. Kimchi is a very old traditional dish of Korea dating back to about 3000 years ago.





Varieties of the ingredients, spices and seasoning decide the type and variety of Kimchi. Moreover, there are many different seasonal and regional varieties of Kimchi. In the Museum in Seoul, there are about 187 different varieties of Kimchi, the most common seasoning include brine, scallions, chilli peppers, ginger, garlic and chopped radish. Due to the wide difference in the temperatures in northern and southern regions of Korea, there are several differences between the varieties of Kimchi in North and South Korea. For instance, Kimchi from northern regions have less salt as well as red chilli and they do not use brined seafood for seasoning. Being a dish with various vegetables, Kimchi is rich with dietary fibers and low in calories and also a good source of vitamin C.