This recipe is inspired by Greece’s Blue Zone on the island of Ikaria. Ikarians make use of the herbs that grow around them in their teas, eat local honey, and consume goats’ milk and cheeses rather than from cows’ milk. This luscious panna cotta recipe is made with goats’ milk and yogurt, sweetened with honey, and scented with lemon and rosemary before being topped with walnuts and figs and more honey.
Goats’ milk vs cows’ milk
Some people who can’t tolerate cows’ milk may be able to enjoy goats’ milk; however, goats’ milk, like cows’ milk, does contain lactose (though slightly less than cows’ milk), so it may not be suitable for all who are lactose sensitive. Goats’ milk, slightly higher in calories, also has higher levels of protein; vitamins; and minerals, including calcium, magnesium, and potassium, than cows’ milk contains.
