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The Green Living Australia Blog

  • Yoghurt Cheese or Labneh Recipe

    This is a soft cheese, also known as Lubneh or Laban, that can be made with a quality natural yoghurt.


    • 1 litre of natural yoghurt
    • 1 tsp of cheese salt (or to taste)


    1. Line a colander with tight weave cheesecloth and transfer the yoghurt into it.
    2. Gather the four corners of the cloth to make a bag and suspend over a bowl to catch the whey which drips through. This whey may be used for bread making, or other cooking.
    3. Drain for 12 to 24 hours, or until the whey has stopped dripping from the bag.
    4. Remove the cheese from the bag and place it into a bowl and mix in your salt.
    5. Store in the refrigerator in a air tight container for up to 2 weeks.

    This is an excellent cheese for savoury dishes, and I use this when making stuffed capsicums. Try mixing this cheese with chopped, roasted garlic and piping it into mushroom tops, which are then grilled. Enjoy!

  • Sugar Free Tomato Jam Recipe

    Sugar Free Tomato Jam

    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.

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  • Rose Heart Evening Primrose Soap Recipe

    This beautiful soap is made from 100% plant based ingredients. It is great for your skin and works wonders on hair as well. We love the way the pink and red hearts turned out just in time for Valentines Day!

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  • 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

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