In a medium sized heavy sauce pan add your milk. Heat to 200 degrees over medium heat (or right until milk is about to boil) stirring constantly as you don't want the milk to scorch. Once milk has reached temperature, remove from heat.
Let milk cool down until just warmed (about 110 degrees). In a bowl add your ½ cup yogurt and then very carefully remove about a ½ cup of your warmed milk and add to yogurt, stirring until blended together.
Next pour the yogurt/milk mixture back into the warmed milk and whisk until blended.
Place lid on top of the pot and store in a warm place (like an oven with the light on). Let the milk set until your desire texture/tanginess of yogurt is formed. This can take anywhere from 4-12 hours depending on the type of milk & yogurt you used to make this.
Once yogurt has set, remove from warm place, stir (incase a watery film has formed, unless you want to discard) and place into an air tight container in the fridge until ready to use.
Blackberry Compote:
minutes before you are ready to eat yogurt in a small pot add your blackberries, water & honey Turn heat onto medium low and let cook for about 25 minutes (or until mixture has thickened. You may add cornstarch here if you want more thickness).
Remove from heat and add your lemon & cinnamon. Mix together. Next take ½ the mixture and place in a food processor and process until a smooth sauce has formed. Remove and mix sauce in with the compote (this is also optional).
Pour a couple tbsp of compote over yogurt & serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/homemade-yogurt-spiced-blackberry-compote-2/