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  • 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.



    • 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.


    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.
  • Low Sugar Strawberry Jam

    For some time now I have been working on trying to make the perfect low sugar jam, in the hopes that I would get a good set, while maintaining the wonderful flavour of the fruit. My problem has been that whenever I reduced the sugar, I would have to cook the jam for much longer to get it to set. The result was an over cooked jam that lost that summer in a bottle flavour I think good jam is all about. Well I have finally succeeded, using a low sugar pectin that allows the jam to set without being cooked for an extended period of time.  So rather than getting the flavour of caramelized, over cooked sugar, I get the fresh fruit flavours I am aiming for. Strawberries have a low natural pectin level, so they are perfect for use with commercial pectin. If you use the low sugar pectin, and reduce the high sugar content in most jams, you get the best of both worlds; a wonderful, fresh fruit taste, without the sugar hit some of us would rather do without. Here is my recipe.

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  • The Great 'Simple Living' Survey

    This is a survey from the Simplicity Institute that Green Living Australia is supporting. If this fit you, please use the link provided and give us a hand.

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  • Carrot and Orange Marmalade

    From my previous posts, you would now know that I have had an amazing crop of carrots this year, so I still have to come up with creative things to do with them, which of course is all part of the fun.

    The recipe below was adapted from a recipe from The Big Book of Preserving the Harvest Continue reading

  • Making your own butter

    Making your own butter is fun and easy, and if you have an excess of cream, it is also economical. Unfortunately, if you have to purchase your cream at supermarket prices, then it is usually cheaper to buy butter. The good thing about making your own butter is that you can get creative and make European style cultured butter Cultured butter has a wonderful flavour that is subtle yet quite distinctive. This flavour is caused by the bacteria that you add to the cream before churning and is enhanced as the butter ages. The first step is to make Crème Fraiche, which is a cultured cream. Then, once this is complete, you take your Crème Fraiche, and using a food processor, or mixer, beat it into butter.

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