Feta cheese

2 gal 2% homo past milk, PH is 6.61
Warmed to 86F.
Added 1/4t MM100;
Added 1/4t MM89;
Let it rehydrate for 5 minutes;
Rippen for 1 hr     . Ph 6.50
Added ¼ CaCl in ¼ water
Added ¼ rennet in ¼ C water
Flocc. At 15 minutes
Let it stand for flocc plus 4x15=60 min
Cut, let stand for 5 minutes.
Slowly reheated back to 88F,
occasionally stiring for 20 minutes
Ladle into cam molds.
Flipped in 4 hours, then again in the morning, then again in another 4 hours.
After ~20 hours after ladling cut it in half and sprinkle salt on each side of the cheese, total 1Tb salt per half a cheese.

Pineapple beef kebab marinade
1 cup of fresh pineapple
3/4 cup of soy sauce
3 Tbl of brown sugar
1t of black pepper
1 Tbl of sesame oil
4 cloves of garlic
1 t of ground gigner

Put all the ingridents in the blender and blend until it makes a paste.
Marinate beef for no more then 1 hour!