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The Green Living Australia Blog

  • Low Sugar Raspberry Jam using Pomona's Pectin


    • 1 kg fresh raspberries, washed
    • 3 tablespoons of lemon juice
    • 400 grams sugar
    • 2 teaspoons Calcium Water (See Pomona's Pectin packet directions)
    • 2 teaspoons Pomona's Pectin


    1. Place your raspberries into your preserving pan, along with the lemon juice. Turn the heat on medium and warm the berries to release the natural pectin. As they heat up the berries will start to soften and breakdown. 2. Add your calcium water (See Pomona's Pectin packet directions)
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  • Camembert

    Most people do not know the difference between Camembert and Brie, and this is understandable as the recipes are much the same. Both cheeses are French in origin and are named for the region that they come from. Camembert comes from Camembert, in the Normandy region of France. Camembert was made from whole, raw milk from Norman cows. Camembert is customarily shaped in disks of 11 cm in diameter, 4 cm thick, weighing about 250 grams. Brie comes from two areas to the south and east of Paris. The process used to make Brie Continue reading

  • Goat's milk soap Cambridge Rose swirl

    Here at Green Living Australia we do soap making classes for beginners on a regular basis. One of the three soaps you lean in our class is a goat's milk soap.


    • Goat's milk (pasteurized and frozen)  280 grams
    • Sodium Hydroxide (Caustic Soda) 120 grams 
    • Coconut oil 240 grams
    • Sustainable Palm  oil 160 grams
    • Cold Pressed Australian Olive oil 400 grams


    • Measure out and melt all of your oils together. See our cold process soap making directions for further information.
    • Follow the general directions for making your lye solution, being sure to follow all safety protocols.  
    • Milk used in soap making must be treated first, to prepare it for the soap making process.  You do this by ensuring that your milk is pasteurize. This is easy if you are purchasing your milk from the grocery store, as this milk will already be pasteurized.
    • The second thing you need to do to the milk is to freeze it. I pre-measure my milk into 280 grams batches and freeze it overnight, taking it out of the freezer in the morning and let it start to thaw out prior to my soap making. I want this milk to be cold and even still partially frozen, like a slushy, when I start to add the caustic soda.  
    • Place your goat's milk slushy into the container you are going to be using to make your lye solution and then place this his container into a sink of cold water and add ice cubes to the water. You want this iced water to reach up to the level of the milk in your container. Be careful not to add too much water, as your container will start to float and may spill.
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  • Blue Cheese Sauce

    I though I would share with you the recipe used for the blue cheese sauce I serve with my ricotta gnocchi. It is so simple it only takes  minutes to make. Select your favourite blue cheese for this recipe, as they all work equally well.


    • 1/2 cup cream
    • 125 grams blue cheese of your choice, cut into small pieces.
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  • Ricotta Gnocchi

    I must admit I love potato gnocchi, despite the fact that its main components are potato and four. So while it is wonderful to eat, it misses the mark on nutrition in my opinion. So you can well imagine my joy when I discovered Ricotta Gnocchi and you too will thrilled when you realize just how easy this is to make. All you need to do is replace the potato with a batch of your own home made ricotta. Continue reading

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