Call us at (07) 3808 2576

The Green Living Australia Blog

  • Making your own sour cream.

    Making your own sour cream is just as easy as making your own yoghurt. I use an EasiYo container for making my sour cream and leave it for 24hours. Here is my simple recipe.

    Ingredients:

    Continue reading
  • Having your own Cheese Cave

    When you start getting into cheese making in a serious way, you will need somewhere to store your cheese to mature. Maturation is an important part of the cheese making process and must be done at about 10 to 13 degrees C. Coincidentally, this is the same temperature that is ideal for storing wine.

    For many years both wine and cheese where stored in natural caves or man made cellars that maintained a temperature of 10 to 13 degrees C, with no additional cooling. Today you will find many wine cellars that are temperature controlled and the same can be said for “cheese caves”.

    As a home cheese maker, one easy solution to the need for a cheese cave of your own to mature your cheese is to purchase a wine fridge. Wine fridges are available often in stores such as K-Mart, Aldi and Target, just to mention just a few. In fact, right now Aldi stores have a wine fridge with a 40 bottle storage capacity for $179.00.

    This fridge has a two year warranty and has a digital thermostat control for easy use. Check it out and you may find that this is a relatively inexpensive solution to your cheese storage needs.

    Happy cheese making!

  • The Importance of Growing Flowers in Home Food Production

    I have a back yard veggie patch and grow most of my own food there. As I am in Brisbane, I can garden all year round, moving from summer to winter crops as required. For a long time I only ever planted food producing plants and considered growing flowers, just for their beauty, a luxury and a waist of space.

    Then one year I grew flowers in the garden, along side the veggies, and noticed a significant increase in the yield for that year. This was due to the fact that the flowers attracted more insects, and in particular bees, to my garden and I therefore had a much higher rate of pollination, resulting in better fruiting of my plants.

     

    Since then I have been planting flowers with my veggies every season. I had some successes and some failures, until I learned what flowers to plant when. I was used to planting the right veggies for my location and time of year, but not flowers. That was where the Flower Growing Guide came in handy. I now take this laminated guide into the garden with me, along with my Vegetable Growing Guide and plan out all my garden beds for the season.

     

     

     

    Once I have a plan, I go to the nursery and get just what I need, with no impulse buying of plants that are not right for my location or season. What I cannot get from the local nursery, I order in from the Diggers Gardening Club, or another catalogue company.

    Now that I have experienced the greater abundance that flows from my garden due to the flowers attracting pollinating incests, such at bees to my garden, I will never think of flowers as a luxury again. They are in fact a necessary part of any well balanced ecosystem and when you plant flowers you are helping nature to return to that natural balance, that was there before we came along.

  • Spinach and Ricotta Pie with your home made Ricotta

    Now that you know how easy and cheep it is to make your Ricotta, you can create great meals, using it as a main ingredient. Below is my recipe for a Spinach and Ricotta pie that is a hit at my house.

    Ingredients:

    • 1 pastry recipe for a single crust pie. (I use an oil pastry but you can just as easily use a short crust pastry)
    • 1 bunch silver beet or spinach, the fresher the better, I grow mine in the back yard.
    • 4 eggs, lightly beate
    • 375 grams home made Ricotta
    • 300 ml milk
    • Salt and pepper to taste
    Continue reading
  • Making your own Farm House Cheddar

    Making cheese at home is fun and easy with our step by step instructions. After you have mastered Feta, which I have previously blogged about, Farm House Cheddar is an excellent choice for your next cheese and is one of the cheeses in our Hard Cheese Kit. This recipe makes approximately 900 grams.

    Ingredients:

    • 8 litres of milk
    • ¼ teaspoon of Calcium Chloride diluted in ¼ cup un-chlorinated water. (This can be omitted if you are using farm fresh milk) This is in the Hard Cheese kit
    • 1 dose Direct Inoculation Mesophilic Starter Culture. This is in the Hard Cheese kit
    • ½ Rennet tablet or ½ teaspoon of liquid rennet dissolved in ¼ cup un-chlorinated water. This is in the Hard Cheese kit.
    • 1 Tablespoon Cheese salt. This is in the hard Cheese kit.
    Continue reading

56-60 of 66