Ingredients

Serves 4

1 lt full cream milk
100 ml thicken cream
200 g natural yoghurt, must contain live cultures
1 tbsp honey
½ tsp salt


4 quinces
1 lemon
Boiling water to cover
1 cup caster sugar
2 star anise
1 cinnamon quill
5 cloves
Pinch salt


1 cup toasted walnuts

Method

1. To sterilise the jars – wash in hot soapy water, rinse well, then place in the oven at 130˚C for 5 minutes to dry and kill any bacteria.
2. Place milk and cream in a heavy base saucepan over high heat, and whisk until temperature reaches 90˚C.
3. Place saucepan into a bowl of ice water to cool down to 40˚C.
4. Using a stick blender, blend in yoghurt, honey and salt.
5. Strain into a cooled jar and allow to sit for 5 minutes before skimming any foam that rises to the surface.
6. Close lid and place into a water bath at 45˚C for 4 hours.
7. Line a colander with a clean chux cloth that’s been soaked in boiling water then rung out, and place above a bowl.
8. Tip yoghurt into colander and allow to drain for 3 hours in the fridge.
9. Tip yoghurt into a bowl stir until smooth, if too thick add a little of the whey back into the yoghurt.
10. Wash and peel the quinces, slice each quince into wedges, remove core, then place into acidulated water.
11. Wrap the cores from the quince along with the spices in muslin cloth.
12. Remove quince from the acidulated water, place into baking dish along with the caster sugar, salt and muslin bag. Just cover the quinces with boiling water.
13. Cover with a lid and bake at 140˚C for 3 hours. Check occasionally and spoon juices over the quince.
14. Allow quinces to cool in the juices.
15. Serve yoghurt topped with quince and the toasted walnuts.