The Green Living Australia Blog
This is a soft cheese, also known as Lubneh or Laban, that can be made with a quality natural yoghurt. Ingredients: 1 litre of natural yoghurt 1 tsp of cheese salt (or to taste) Method: Line a colander with tight weave cheesecloth and transfer the yoghurt into it. Gather the...
As summer ends, tomatoes are in abundance and my glut of this delicious food needs to be put to good use. What better way to save some of that summer sunshine than to bottle it in the form of tomato jam. You can serve this as you would a traditional jam, with cheese or even on a hot dog.
- 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
- 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)
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