Saint John's Organic Farm

• 3# extra lean ground beef
• 1 cup catsup
• 1/2 cup cider vinegar
• 1/4 brown sugar
• 2 Tbs. Worcestershire sauce
• 2 tsp dry mustard
• 1 shake dry onion flakes
• 3 tsp salt
• 1 tsp pepper
• 3 dashes Tabasco sauce

Blend seasoning and meat. Press with jerky gun or rolling pin into strips. Dry in conventional oven or dehydrator at 145 degrees to 160 degrees 4-15 hours (until leathery). Blot with paper towel occasionally to remove oil beads.

• 5 # extra lean ground beef
• 5 tsp salt
• 1/3 c. Worcestershire sauce
• 1 finely chopped onion
• 5 tsp black pepper

Blend seasoning and meat. Press with jerky gun or rolling pin into strips. Dry in conventional oven or dehydrator at 145 degrees to 160 degrees 4-15 hours (until leathery). Blot with paper towel occasionally to remove oil beads.

• 4# extra lean ground beef
• 1/2 cup soy sauce
• 2 tsp salt
• 4 tsp dark brown sugar
• 2 garlic cloves
• 2” ginger root

Blend seasoning and meat. Press with jerky gun or rolling pin into strips. Dry in conventional oven or dehydrator at 145 degrees to 160 degrees 4-15 hours (until leathery). Blot with paper towel occasionally to remove oil beads.

• 5# extra lean ground beef
• 5 tsp salt
• 1 1/2 c. soy sauce
• 5 tsp black pepper
• 1 c. red wine vinegar
• 1/4 c. brown sugar

Blend seasoning and meat. Press with jerky gun or rolling pin into strips. Dry in conventional oven or dehydrator at 145 degrees to 160 degrees 4-15 hours (until leathery). Blot with paper towel occasionally to remove oil beads.

• 5 quarts whole milk
• 1/2 cup cultured buttermilk
• 2 tbsp diluted rennet (Dilution = 3 drops liquid rennet into 1/3 cup cool water)
• Yield: 1 1/2 – 2 pounds

Warm milk to 80 degrees. Stir in buttermilk; mix well. Add 2 Tablespoons of diluted rennet mixture. Stir well and cover. Let set at room temperature for 8-12 hours. Cheese is ready to drain when it looks like thickened yogurt. Curds may have a thin layer of whey floating on top.

Only use muslin cheesecloth or pillowcase cloth to drain. Line a large bowl or pan with cloth. Pour curds into center of cloth. Tie top closed; hang to drain 6-8 hours.

When dripping has stopped, cheese is ready. It should be the consistency of cream cheese. To speed up draining, scrape the sides of the bag towards the center several times during the draining process.

Cheese is soft and mild. It can be seasoned with a variety of herbs or spices. Or, use it as a substitution for cream cheese in other recipes. Cheese keeps well, refrigerated for 2 weeks.

Freeze unseasoned, in one-pound packages. Keeps well frozen for 6 months. Do not freeze seasoned cheese; herbs & spices will lose their potency and flavor. Thaw at room temperature. Season after thawing.

Note: 1 pound = 2 cups. Wrap well before freezing, or use heavy freezer bags. Remove excess air before sealing.

DILL & GARLIC

Mix the following ingredients:

• 1 lb. cheese
• 1/2 tsp garlic powder
• 1 tsp salt
• 3 tsp dill weed

PINEAPPLE WALNUT

Mix the following ingredients:

• 1 lb cheese
• 1/2 cup chopped walnuts
• 1 tsp salt
• 3/4 cup drained crushed pineapple

SEASONED SESAME

Mix the following ingredients:

• 1 lb cheese
• 1/2 tsp garlic powder
• 2 tablespoons minced onion
• 1 tsp paprika
• 2 tsp Worcestershire sauce
• 1 tsp seasoned salt

Shape and roll outside only in sesame seeds. Refrigerate.

• 1 gallon whole milk
• 1/2 cup cultured buttermilk
• 1/4 tsp. liquid rennet
• 1/4 cup cool water

Warm milk to 86 degrees. Stir in the buttermilk. Mix rennet into the cool water and add to the warmed milk. Let set until it coagulates, about 1 hour. Cut curd into 1/2 inch cubes. Heat slowly in double boiler to 110 degrees. Hold for 30 minutes stirring often to prevent curds from matting together. When the curds are firm, place into a cloth lined colander. Drain for 20 minutes. Lift the curds in the cheese cloth and dip into a pot of cold water. Drain again until the curds stop dripping. Place curds in a bowl and add salt and cream as desired.

• 2 qts milk
• 2 tsp plain cultured yogurt

Warm milk to 115 degrees. Stir in 2 tsp cultured yogurt. Mix well and pour into clean jars. Cover loosely. Place filled jars into a roaster or kettle. Fill the roaster or pan with hot tap water, up to the neck of the jars. Cover and set in warm place to incubate 6 to 8 hours. Do not disturb during incubation. Yogurt is thick when ready. When making plain yogurt, save some to use as a culture for the next batch. Keep refrigerated.

* For vanilla yogurt, stir 1 tsp. Vanilla and up to 1/2 cup sugar into milk and cultured yogurt before incubation.