Set 2% Yogurt with Cherry-Raspberry Vanilla Compote

Steps

1. Wash a heavy pot, a whisk, a thermometer and four 8-oz jars in hot soapy water, then rinse them with boiling water to sanitize.
2. Heat the milk: pour the milk into the pot and heat over medium, stirring often, to 180°F (82°C); hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Cool the milk: set the pot in a sink of cold water and stir until the milk cools to 108–112°F (42–44°C).
4. Add the live starter: whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this mixture back into the pot of milk.
5. Incubate: pour the cultured milk into the jars, cover, and keep undisturbed at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a yogurt maker, until set and it pulls cleanly from the jar side when tilted.
6. Refrigerate: immediately move the jars to the refrigerator at 40°F (4°C) or below and chill at least 3 hours to firm up; yield is about 1,000 g, since set yogurt is not drained.
7. While the yogurt chills, rinse and dry the pot, then toast the walnuts in it over medium heat for 3–4 minutes until fragrant; tip them onto a plate.
8. In the same pot, combine the cherries, raspberries, sugar and lemon juice and simmer over medium heat for 8–10 minutes, stirring, until the fruit breaks down and the juices thicken slightly.
9. Take the compote off the heat, stir in the vanilla, then cool and chill it in a clean covered jar.
10. To serve, spoon the chilled compote over each jar of yogurt and scatter the toasted walnuts on top. Keep leftovers refrigerated.