Set Yogurt with Blueberry-Raspberry Cinnamon Compote

Steps

1. Wash a heavy pot, whisk, thermometer, a small bowl and four 1-cup jars in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized whole milk into the pot and warm over medium-low, stirring often, until it reaches 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water to speed this up and checking with the thermometer.
4. Add the starter: in the small bowl, whisk the plain yogurt with live active cultures with a ladle of the cooled milk until smooth, then stir it back into the pot.
5. Incubate: divide the cultured milk among the jars, cover, and keep at 108–112°F (42–44°C) for 6–8 hours, in a yogurt maker or an oven with only the light on, without stirring, until set and it pulls cleanly from the side of the jar.
6. Refrigerate: immediately move the jars to the fridge at 40°F (4°C) or below and chill at least 2 hours to firm up. Makes about 4 cups (about 1 kg) of undrained set yogurt.
7. While the yogurt chills, rinse and dry the pot. Toast the pumpkin seeds in the dry pot over medium heat for 3–4 minutes until they puff and pop, then tip them onto a plate to cool.
8. In the same pot, combine the frozen blueberries, raspberries, honey and cinnamon, and simmer over medium heat for 8–10 minutes, stirring, until the berries break down and the sauce thickens.
9. Stir the lemon juice into the compote, let it cool, then refrigerate it in a clean covered container.
10. To serve, spoon a quarter of the compote over each jar of chilled yogurt and scatter a quarter of the pumpkin seeds on top. Keep leftovers refrigerated and eat within 1 week.