Pourable 2% Yogurt with Mixed Berry Compote

Steps

1. Wash a heavy pot, whisk, thermometer and a 1-quart glass jar in hot soapy water, rinse well, then scald the jar and whisk with boiling water to sanitize.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it between 180 and 185°F for 10 minutes, stirring, to give a smooth pourable body.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster in a sink of cold water, stirring now and then.
4. In a small bowl, whisk the live plain yogurt with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Pour into the sanitized jar, cover, and incubate at 108–112°F (42–44°C) for 6 hours, in an oven with only the light on or an insulated cooler with warm water bottles, checking with the thermometer. Stop once it is lightly set but still loose; do not stir during incubation.
6. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 4 hours. Do not strain it; whisk it before serving to make it pourable. It yields about 4 cups.
7. While the yogurt chills, rinse and dry the pot, then add the frozen strawberries, frozen blueberries, honey and cinnamon. Simmer over medium heat, stirring, for 8 minutes until juicy and slightly thick.
8. Stir the raspberries and lemon juice into the pot, simmer 2 minutes more, then cool the compote and refrigerate it in a covered container.
9. To serve, whisk the chilled yogurt, pour it into 4 glasses and spoon a quarter of the compote over each.