This Month's Recipe...
Buffalo Milk Yoghurt with Lavender Honey and Pear Salad
From page 84 of The New English Table.
To make the yoghurt you will need four 250ml jars, spotlessly clean, and a warm place such as an airing cupboard. Automatic yoghurt makers are available from Lakeland.
You can, of course, buy the yoghurt, or use a good whole dairy milk brand that you are devoted to, but...
Serves 8
1 litre fresh buffalo milk
4 tablespoons live yoghurt
For the lavender honey and pear salad:
6 Comice pears, peeled, quartered and sliced
juice of ½ lemon
2 heaped tablespoons lavender honey
a few lavender buds, if available
Warm the milk to boiling point, then leave it to cool just above blood temperature – about 38°C. Stir in the live yoghurt and put it into jars. Seal and put in a warm place (about 29oC) °or about 6 hours, until set.
Put the pears into a bowl, squeeze over the lemon juice, then pour over the honey. Gently stir, or turn the pears over so they get a good coating of the honey, which will thin as you do this. Add a little pinch of lavender buds. Eat the yoghurt with the pear salad spooned over.
