250g Greek or Natural Yoghurt full fat is best
¼ tsp salt
Mix Salt and honey into Yoghurt thoroughly and place in a cheese cloth or similar cloth and tie with string hanging for minimum 12 hours for a thicker cheese 24hours
Serve with salads or a different icing for Carrot cake
Home Made honey Butter and Crumpets
( Credit Tricycle Café Hobart Tasmania adapted from Hugh Fearnley-Whittingstall River cottage)
450g plain flour or (Bread Flour if available)
350ml Milk (Luke Warm)
5g Dried Yeast
1tsp Baking Powder
½ tsp Sea salt
350ml Water ( Luke Warm)
50g Fresh Honey
Sieve Flour into a bowl, add yeast to milk to activate for 5 minutes
Whisk in yeast milk mixture and enough of the water into the flour to make a smooth batter cover with cling film and a tea towel in a warm place for 2-4 hours depending on temperature.
When bubbles form on the surface and mixture has doubled in size whisk in Baking powder and sea salt adjust consistency with extra flour or water if necessary.
Cook on a medium heat with crumpet rings( Egg rings are fine) Use a good oil or spray oil to stop sticking, place a spoon full of batter into the ring and allow to cook until bubbles appear flip and lightly cook on the other side, once ready add these to a plate keep warm until all are ready.
For the honey Butter
Use a good quality cream and place in Food processor for 2-3 minutes until the fat and butter milk separate, place in a cheese cloth or clean chux and squeeze out excess buttermilk place butter back in Food processor and pulse in honey until combined
Serve Crumpets warm with plenty of Honey butter
With many thanks to Jamie Randle
©Brisbane Amateur Beekeepers' Society Inc.
"Brisbane Amateur Beekeepers'Society Inc." is a non-profit organization. Brisbane Queensland Australia