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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:

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  • 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...
  • 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...
  • 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

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  • 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.

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