Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.

In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.

Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)

Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.

Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.

Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)

Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).

Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.

Remove from heat, cover and refrigerate until cool.

Store in the refrigerator up to 2 weeks.