Go home Jack Frost, nobody likes you. At least nobody normal likes you. The only thing you did for me was cause a forced night to stay in and drink copious amounts of wine and eat far too many slices of ‘za. And then instead of going to the gym the next day like I SHOULD have done after a resolution disaster I basically had to stay inside and repeat the same terrible mistakes.
So this evening, after disposing of all the evidence (it’s currently making strange noises in my belly) I decided I needed a “lighter” start to my Monday.
Homemade Yogurt. Say whaaaaaaa. Homemade yogurt WITH a spiced blackberry compote.
But let’s go back to the homemade yogurt part. Yes. It’s homemade and seriously amazing. I don’t understand how or why I have never even made my own yogurt before. I’ve done butter, cheese, that’s about it, but yogurt? I didn’t even think it was possible. Well it is. And it is definitely the easiest of the three. Literally the labor is minimal and no fancy equipment is needed. You just need a little bit of a patience and voila. Creamy tangy deliciousness made with love. And then to compliment the tangy yogurt I decided to pair it with a spiced blackberry compote that is also very easy to make and tastes like a little bit of heaven.
Most/all yogurt recipes that I found online said you needed a dutch oven & thermometer in order to make homemade yogurt. I used neither and it came out exactly how I wanted it to / even better. I did use a heavier pot with a lid and gauged the temperature of the milk by removing it from heat once the first sign of a bubble (which meant it was going to turn into a full boil) appeared. In the recipe I say you need to heat the milk to 200 degrees, so if you have a thermometer, great, but if you’re like me and without one just do what I did.
When the yogurt mixture is setting you need to keep it in a warm/snug place. I found that setting your oven to warm (or 170 degrees) and then turning it off a 1/2 hour before you begin making the yogurt is the most effective. Keep oven light on to aid in warmth.
I used whole milk and non-fat plain greek yogurt for my dairy options, but you should be able to use any kind of fat content for both the milk & yogurt (time might vary, however I haven’t tried it out myself, this is just what I gathered from reading other peoples experiences).
I did not add any sweetener or flavoring to the yogurt itself because I wanted to incorporate it into both sweet & savory dishes.