Homemade Yogurt With Apple Compote

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So easy and so delicious! My kids and I ate the compote just like that after cooling. Next time I will use it to make this recipe!

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My son loves this yogurt. I have made it twice already. I did not add the maple syrup (personal preference, I used honey instead. It does take awhile to prepare, but we think it is worth it!

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First of all,work with very clean utensils -- I put the whisk into boiling water before putting in the yogurt starter.I add the powdered milk into the fresh milk right at the beginning for sterility.The milk mix must be down to 100-110 F after the heat up stage or you kill the good live cultures. Again, sterile.Dannon is a good name, for example.Make sure it is plain.The more fat in your milk, the thicker and more typical of a texture you will get. You will see things like pectin, guar gum, etc added to many yogurts on the market to thicken them up. I pour the milk mixture into sterile quart jars (introduce no nasties, put on sterile lid barely, put in a cooler with 3/4 quarts of super hot water. Close it up;done in 8 hours tops. It doesn't need to chill 8 hours.Just a couple or so should be perfect.Make it plain; add all that you like.You can also buy yogurt makers of all kinds.You still need to prep the milk no matter what.Straining out the whey gives you pretty much Greek Yogurt.

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I made the yogurt portion of this recipe last weekend (with the maple syrup and the flavor was fantastic. But my consistency was a little off -- it was a little gluey. Not sure what I did wrong. But I'll definitely try again. Maybe it's just one of those things that takes practice!