Yogurt Cheese Dip for Veggies (Also How to make Yogurt Cheese)

Based off a recipe of Sue Gregg’s

In large mixer bowl, mix:

Yogurt Cheese**
Cheddar Cheese, shredded–approximately same amount as Yogurt Cheese
Parsley Flakes, about 1/2 tsp per 2 cups of Cheeses
Garlic powder, about 1/2 tsp per 2 cups of Cheeses

While mixing sprinkle in some Worcestershire sauce, until dip is pale orange in color. Keep refrigerated. Also good spread on crackers.


** How to Make Yogurt Cheese
Place plain yogurt (about twice the amount of cheese you need for recipe) in center of square of doubled cheesecloth. Pull corners of cheesecloth to center and up to form a bag. Tie heavy thread or string around bag and hang above a bowl from cabinet knob. Allow whey to drip for about 24 hours. Don’t throw the whey away! Whey is good for fertilizer, baking-use as part of your moisture for yeast breads, and pre-soaking grains.

Steak Marinade

Elk Steaks in Marinade

This marinade is based off one by Kim Cahill in "No Guesswork Cooking" an excellent cookbook, especially if you ever do large groups. For 10 pounds of boneless steaks (beef or game):

3/4 cup olive oiil
6 Tbsp. lemon juice
3 Tbsp. worcestershire sauce
6 Tbsp. Soy Sauce-low sodium
3/4 tsp. liquid smoke (probably not necessary if you use flavored chips on your grill)
6 cloves of minced garlic or equivalent of granulated garlic
1 1/2 Tbsp. chili powder
1 1/2 tsp. coarse ground pepper
3/4 tsp. onion powder

Mix and pour above over rinsed meat. Cover and marinate in refrigerator for 24 hours!

Grill to desired doness.

I recommend brining your steaks first. See post Meat Brine

Meat Brine

Elk Steaks in Brine

This brine works well on red meats. I use it often on beef and game steaks. It helps the meat take on your marinade and tenderizes.

For 10 pounds of boneless steak I mix 9 cups lukewarm water and 3/4 cup of canning salt. Pour over meat. Cover and let the steaks set in refrigerator for just under 3 hours..

Rinse off the brine. Then marinate.