Sheep’s milk makes the best panna cotta. No question about it. But…if you find yourself lacking a bit in that department, do not despair! Acceptable panna cotta may still be yours! You will simply have to make do with a bit 0f sub-stit-utions. And this is how it’s to be done: A cup of good, fresh (preferably raw) whole cow’s milk is warmed gently in a saucepan until it just starts to quiver. A tablespoon and a half of fresh chamomile flowers are stirred in (or two teaspoons dried—you know—from a tea bag—just rip that open and stir it in) as well as two tablespoons raw honey. It’s covered and…