Healthy, probiotic fermented vegetables are simple to make with Green Living Australia's Probiotic Culture for Fermented Vegetables, Juices and Yoghurt. One sachet makes up to 100 kg of fermented veggies or up to 100 litres of probiotic juice or milk!Continue reading
The Green Living Australia Blog
Healthy, probiotic juices are simple to make with Green Living Australia's Probiotic Culture for Fermented Vegetables, Juices and Yoghurt. One sachet makes up to 100 litres of probiotic juice or milk, or up to 100 kg of fermented veggies! Continue reading
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. Continue reading
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'. Continue reading
- 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
- Glass Jars
- New Twist Top Lids
- Large Pot
- Jar Lifter (recommended)
- Lid Lifter (recommended)
- Prepare your 250ml jars and new lids by sterilizing them in boiling water for ten minutes.
- In a heavy based pot combine your figs, apples, sugar, vinegar, spices and salt.
- 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.
- 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.
- 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