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

Ingredient Substitutions

• Instead of Whole Milk: 2% milk (will be less creamy), Raw milk (if available)
• Instead of Plain Whole Milk Yogurt: Plain Greek yogurt, Yogurt starter powder
• Instead of Blueberries: Frozen blueberries (thawed), Mixed berries
• Instead of Sweetener: Maple syrup, Stevia (adjust amount)
• Instead of Kosher Salt: Sea salt
• Instead of Cornstarch: Arrowroot powder, All‑purpose flour (double amount)

Equipment Needed

• Pressure Cooker Insert or Heavy‑Bottomed Pot
• Food‑Safe Thermometer
• Whisk
• Large Bowl
• Strainer
• Cheesecloth
• Pastry Cutter or Potato Masher
• Saucepan (medium)
• 1‑Cup Mason Jars (7)
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Heating milk to exactly 190°F without scorching.
• Cooling milk to 100‑110°F before adding starter.
• Sealing and incubating the yogurt for a full 10 hours.
• Straining the yogurt without agitation to achieve Greek‑style texture.
• Making the cornstarch slurry and incorporating it correctly to thicken the compote.

Chef Tips from the Video

• For an extra‑creamy yogurt, stir in a tablespoon of honey or vanilla after straining.
• If you prefer a thicker compote, let it simmer a few minutes longer before adding the slurry.
• Sterilize mason jars in boiling water for 5 minutes to extend shelf life.

Troubleshooting

Storage

Refrigerator: Yogurt: 1‑2 weeks; Compote: 1‑2 weeks; Served together: up to 5 days.

Freezer: Compote freezes well for up to 3 months; yogurt texture may change when frozen.

Room temperature: Do not store yogurt or compote at room temperature for more than 2 hours.

Make-Ahead Tips

• Yogurt can be made up to a week in advance; keep it sealed in the refrigerator.
• Blueberry compote stores well; make it 2‑3 days ahead and reheat gently before serving.
• Portion the yogurt and compote into individual jars for grab‑and‑go breakfasts.

Frequently Asked Questions