Persimmon Lassi With Cardamom And Maple

• Homemade Yogurt
• 1 pint whole milk
• 1 tablespoon good yogurt
• Persimmon Lassi
• 2 cups homemade yogurt
• 2 ripe medium-size fuyu persimmons
• 1 1/2 tablespoons cardamom pods
• 1/4 cup maple syrup
• 1 handful ice (optional)

1. Heat milk over medium-high in a small saucepan until an instant-read thermometer registers 180 degrees. If you don't have a thermometer, don't worry. You just want to wait until the milk is on the verge of boiling, but not yet at a boil. You'll see little bubbles gently froth around the edge of the pan. A skin will probably form. Turn heat off and let milk cool to 110 degrees, about twenty minutes. How will you know when it's 110 degrees? Try leaving a finger in there for 20 seconds.
2. Add the yogurt to the warm milk but don't stir. Pour mixture into a container, seal, and leave the mixture in a not-too-drafty area of your kitchen overnight.
3. Even if you're yogurt is not as thick as what you might buy, don't fret. After all, you're going to liquify it!
4. Pound cardamom pods using a mortar and pestle, splitting them and loosening the seeds. After removing the seeds, discard the green pods to the best of your ability. Grind the seeds coarsely.
5. Peel and halve the persimmons.
6. Add all ingredients in order listed to the blender and mix until smooth.
7. Taste your lassi. Need more sweet? Add a touch of syrup. More tart? Add another spoonful of yogurt. Once you're happy, pour into small glasses, garnish with any leftover cardamom and serve.

milk, good yogurt, homemade yogurt, persimmons, cardamom pods, maple syrup, handful ice

Taken from food52.com/recipes/20500-persimmon-lassi-with-cardamom-and-maple (may not work)