Greek Yogurt with Raspberry-Strawberry Lemon Compote

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, lidded container, strainer and cheesecloth with boiling water.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 15 minutes, stirring so it doesn't scorch.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), checking with the thermometer; a sink of cold water speeds this up.
4. Once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures in a small bowl with about one ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour into the sanitized container, cover and incubate at 108–112°F (42–44°C) for 6–8 hours, in a yogurt maker or an oven with only the light on, until set.
6. Immediately refrigerate the set yogurt at 40°F (4°C) or below for at least 1 hour to firm up.
7. Line the strainer with cheesecloth over a bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 3 hours, until thick.
8. While the yogurt strains, rinse the pot and cook the strawberries, raspberries and honey over medium heat for 8–10 minutes, until the fruit breaks down and thickens.
9. Off the heat, stir the lemon juice and lemon zest into the compote, then cool and refrigerate until cold.
10. Spoon the strained yogurt into 4 bowls and top each with a quarter of the compote. Keep leftovers covered in the fridge.