Homemade Yogurt with Blueberry Compote

Ingredients

• 1 gallon Whole Milk (Pasteurized, not ultra‑pasteurized; room temperature)
• 0.25 cup Plain Whole Milk Yogurt (Live active cultures; used as starter)
• 1 lb Blueberries (Fresh, rinsed)
• 1 cup Water
• 2 tablespoons Sweetener (Sugar, honey, or agave – optional, adjust to taste)
• 1 pinch Kosher Salt
• 2 teaspoons Cornstarch (For slurry; mix with cold water before adding)
• 2 teaspoons Cold Water (for slurry)

Instructions

1. Heat the Milk

   Pour the gallon of whole milk into the pressure‑cooker insert (or heavy‑bottomed pot) and heat over medium‑high until it reaches 190°F, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 190°F

2. Cool the Milk

   Remove the pot from heat and let the milk cool, stirring continuously, until it drops to between 100°F and 110°F.

   Time: PT10M

   Temperature: 100-110°F

3. Inoculate with Starter Yogurt

   Whisk ¼ cup of plain whole‑milk yogurt into the cooled milk until fully incorporated.

   Time: PT2M

4. Incubate the Yogurt

   Cover the insert tightly (or transfer the mixture to a clean glass jar, seal with a lid) and place in a warm, draft‑free spot for 10 hours.

   Time: PT10H

5. Strain the Yogurt

   Line a strainer with cheesecloth, set over a large bowl, and gently pour the set yogurt into it. Let it drain without agitation for 2 hours, or until the desired thickness is reached.

   Time: PT2H

6. Prepare the Blueberry Compote

   Combine 1 lb blueberries, 1 cup water, optional sweetener, and a pinch of kosher salt in a medium saucepan. Cook over medium heat, smashing the berries with a pastry cutter, for 6‑8 minutes until they release juices and become saucy.

   Time: PT8M

7. Thicken the Compote

   Mix 2 tsp cornstarch with 2 tsp cold water to form a slurry. Stir the slurry into the simmering berries and cook for about 1 minute, until the sauce fully thickens.

   Time: PT1M

8. Cool and Portion

   Remove the compote from heat, let it cool to room temperature, then spoon into seven 1‑cup mason jars. Refrigerate until chilled.

   Time: PT10M

9. Serve

   Spoon a generous dollop of the strained yogurt into each jar, top with the blueberry compote, and enjoy immediately or store.

   Time: PT0M

Nutrition Facts

Calories

190

Protein

8 g

Carbohydrates

22 g

Fat

8 g

Fiber

2 g