Yet another went buy without any Fresh Breeze Dairy heavy cream to be had for my clafoutis, but as I scanned the dairy case, I saw the Grace Harbor Farms Golden Guernsey Yogurt, and remembered the clafoutis recipe in one of my favorite cookbooks, Martha Rose Shulman’s Provencal Light. Ms. Shulman produced ‘lighter,’ from a fat perspective, versions of Provencal classics, including a fresh peach and berry clafoutis using low fat yogurt instead of heavy cream. Well, the Grace Harbor Farms yogurt isn’t just ‘full fat ‘yogurt; it’s made from non-homogenized milk, so there is an abundant layer of Guernsey cream on top, and the total fat content is around 12%, three to four times that of commercial full fat yogurt. I bought a pint. The Guernsey milk yogurt seen in the images is made from pure milk and yogurt cultures - no coloring has been added. It gets its deep yellow color - a darker yellow than the heavy cream from most Holstein cows -from the Guernsey cow’s superior ability to turn grass into beta carotene, and it has a natural hint of sweetness. This yogurt should produce a great clafoutis, and it’s just a reinforces my belief that the Guernsey breed belongs in my Heritage Hall of Fame - look for more info later this summer, including sources for Guernsey milk around the country.