Our Blog

Below is a list of our latest blog posts, enjoy!

 

  Date Posted: 8 May 2017

People keep asking where I am going to be so I thought I would keep you all updated of my whereabouts as I travel to events across Australia. These are all events where I will be presenting so you will have a chance to get your copy of Home Cheese Making

  Date Posted: 8 May 2017

Have you visited our showroom yet? Due to customer demand we have created a showroom in the front of one of our warehouses in Underwood, just south of Brisbane. Come by and see us and pick up a few supplies.

  Date Posted: 8 May 2017

Here at Green Living Australia we hold regular Cheese Making Workshops where you get to make your own Mozzarella, Whole Milk Ricotta and Feta. Presented by Valerie Pearson, author of Home Cheese Making in Australia, you will get an inside look at the scie

  Date Posted: 8 May 2017

The Planting Festival is held every year in Woodford Queensland at Woodfordia, the home of the Woodford Folk Festival. It is an amazing event and this year was no exception. Full of fun, food, good music and education, there is something for everyone.

  Date Posted: 3 May 2017

Valerie Pearson Interviews Jillian Exton from Chemical Free Community about ways to reduce the toxins we are exposed to in our daily lives.

  Date Posted: 3 May 2017

This month we are featuring the Green Living Australia Fermentation System. This is a very inexpensive, convenient and foolproof way to make your own fermented vegetables. It doesn't matter if your choice is kimchi, sauerkraut, olives or many more ferme

  Date Posted: 3 May 2017

 This sugar free plum jam recipe will give you the amazing flavour of fresh, homeade plum jam without the guilt! This recipe is 100% free from added sugar and uses Pomona's Pectin to achieve a beautiful consistency.

  Date Posted: 3 May 2017

Breakfast is said to be the most important meal of the day but unfortunately many people either skip this meal all together or eat a highly processed, high carb, high sugar food such as cereal which does not give them the good start to the day they need.

  Date Posted: 28 March 2017

We had heaps of delicious submissions to our home preserving recipe contest. Thank you all for your generous entries. We are proud to announce the winner of the contest, Madeleine Mionnet, for her outstanding Eggplant Chutney recipe! Congratulations, Made

  Date Posted: 27 March 2017

 Whey is a by-product of cheese making that is often thought of as waste. After milk curdles, it separates into curds (solids) and whey (liquid). The curds are then used to make most cheeses. So, what can you do with all that whey left over from maki

  Date Posted: 26 March 2017

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!

  Date Posted: 25 March 2017

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!

  Date Posted: 24 March 2017

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

  Date Posted: 23 March 2017

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 scalde

  Date Posted: 22 March 2017

  Date Posted: 21 March 2017

  Date Posted: 20 March 2017

This is a soft fresh cheese, traditionally made with goat's milk.

  Date Posted: 19 March 2017

  Date Posted: 18 March 2017

  Date Posted: 17 March 2017