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The Green Living Australia Blog

  • Pot Set Yoghurt

    This recipe makes a really thick, greek style, pot set yoghurt using using our Mild or Tangy yoghurt cultures. Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever... no preservatives or additives. Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.

    Ingredients:

    Equipment:

    • A yoghurt maker or a jar large enough to hold one litre of milk.
    • A stainless steel pot or glass jug if planning to heat the milk in a microwave.
    • Dairy thermometer
    • An esky to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker. Note: The amount of culture used for one litre is VERY SMALL.

    Direction:

    1. Add the milk powder to your milk, and heat treat to 90° C for ten minutes, stirring constantly.
    2. The addition of 1/3 cup of powdered milk is optional, and assists in achieving a thicker yoghurt.
    3. We have found that two or three drops of calcium chloride will help produce yoghurt that is just a little thicker, this step is optional.
    4. Allow the milk to cool to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.
    5. Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.
  • Quark & Buttermilk

    Makes 700 to 800 grams of Quark.

    Quark is similar to French fromage frais and the queso fresco made in the Iberian Peninsula and in some Latin American countries, but is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian chak(k)a, the Arabic labneh, and the Central Asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. We hope you enjoy this unusual, but very practical, method of making 'Quark in a Bottle'.

    Ingredients:

    • One or Two litres whole or skim milk, in a milk bottle.
    • Two drops of calcium chloride per litre of milk, diluted in 1 tablespoon of non chlorinated water.
    • One dose of Mesophilic Soft Curd Starter Culture

    Equipment:

    • Thermometer
    • One 90 cm square of tight weave cloth for making cheese.
    • Large stainless steel or enamel colander.
    • Piece of string.
    • Somewhere to hang your cheese to drain.

    Directions:

    1. Pour out 1/4 to 1/2 cup of milk from your milk bottle.
    2. Place the bottle of milk into pot of hot water to heat to 31° C.
    3. Add the calcium chloride solution, and culture, close the bottle, and gently shake.
    4. Keep the bottle warm (over 22° C) for 24 hours.
    5. Once the milk has reached 31°C, and the culture has been added, I use an aquarium heater to keep the water surrounding the milk bottle warm. You have now successfully made Buttermilk, which can be stored in the refrigerator.
    6. Complete your Quark by lining a colander with your tight weave cheese making cloth. Gently pour the buttermilk into the lined colander and allow to drain for a few minutes. Tie the corners of the cloth together to form a bag, and hang using the string, to drain for 12 hours, or until your cheese is the desired consistency. Remove the cheese from the cloth and place in an air tight container and store in the fridge.

    For a firmer cheese try placing the bag between two cheese boards, after it has drained for 12 hours. The weight of the boards alone will press some additional whey from the cheese. How long you press the cheese between the boards, and whether you use a small weight on top of the board, will be determined by your personal taste in regards to the texture you are trying to create. This cheese can also be made in stainless steel pot. Enjoy!

  • Apple & Fig Chutney

    Makes approx. 3 x 250 ml jars

    Ingredients:

    • 500 g of fresh figs, chopped
    • 2 apples
    • 1 1/4 cup (150g) of sugar
    • 1 / 2 cup cider vinegar
    • 1 / 2 teaspoon cinnamon
    • 1/2 tsp cardamom
    • Salt and pepper to taste

    Equipment:

    • Glass Jars
    • New Twist Top Lids
    • Large Pot
    • Jar Lifter (recommended)
    • Lid Lifter (recommended)

    Directions:

    1. Prepare your 250ml jars and new lids by sterilizing them in boiling water for ten minutes.
    2. In a heavy based pot combine your figs, apples, sugar, vinegar, spices and salt.
    3. Bring this mixture to the boil and then reduce heat. Cook until the mixture thickens, stirring often to ensure it does not burn. This should take about 30 minutes.
    4. Place your chutney into your hot, sterilized 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilized lids.
    5. Process your filled jars in a boiling water bath for five minutes. For more information on boiling water bath preserving, please see our website: Boiling Water Bath Preserving

    Enjoy!

  • Cocoa Body Butter Recipe

    Ingredients: 

    Equipment: 

    Directions:

    1. Place the butter, oil and glycerine into a medium sized pot on medium heat and stir until they melt and are evenly combined, keeping the oils below 50°C. Alternatively, place in a microwave safe bowl and heat in a microwave for 1-2 minutes on high until melted and stir to combine.
    2. Transfer mixture to a glass or metal mixing bowl and place in the freezer for 20-30 minutes, or until the mixture begins to solidify to a gel consistency and becomes opaque and cloudy in appearance.
    3. Remove oils from the freezer and beat with a hand held or standing mixer for 20-30 minutes or until the mixture becomes light and fluffy, scraping the sides of the bowl with a flexible spatula periodically to ensure the mixture is evenly whipped.
    4. Mix in the Vitamin E, a natural preservative, and blend for another 30 seconds to combine evenly with mixture. This is also where you can add colour or scent.
    5. Scoop out finished body butter and distribute evenly into the provided aluminium jars. Store below 32°C away from direct light.Use within 12 months.

    HINT: At Step 4, add your favourite pure essential oil such as Australian Sweet Orange Essential Oil or Lavender Essential Oil to give your body butter your own personal touch. You can even add a ‘pinch’ or two of colour such as a mica or clay. See our mini measuring spoons for amounts. ATTENTION: Children should always be supervised in the kitchen, especially when heating oils. Supervision is recommended. TIP: To save money, purchase all the ingredients and containers together in our convenient Cocoa Body Butter Kit!

  • Chevre Recipe

    This is a soft fresh cheese, traditionally made with goat's milk. Ingredients:

    Equipment:

    Directions:

    1. Place your milk into a large pot. Add your calcium chloride and mix in well.
    2. Warm the milk to 30 deg C.
    3. Add the mesophilic culture and mix well
    4. Cover and let rest, undisturbed for 12 hours. Leaving it overnight is ideal as long as the milk mixture does not drop below 23 deg C.
    5. Check for a clean break. Once a clean break is achieved, cut the curds into 1.5 centimetre cubes.
    6. Ladle the curds into a colander, lined with a sterile cheese cloth then using the cloth pull up the corners and make a bag and hang in a cool place and let the whey drain for 24 hours.
    7. Remove the cheese from the cloth and place in a bowl. Salt to taste (about 1-2 teaspoons), and store covered in the refrigerator. This cheese will keep for 7-10 days..
    8. Alternatively, you can press the cheeses into small cheese moulds to make small, individual cheeses.

    This cheese is excellent for use in making cheesecake. It can also be whipped with some powdered sugar, vanilla extract and a few drops of lemon juice until smooth and serve as dessert with sliced fruit or mixed with fresh berries.

    Enjoy!

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