Homemade Yogurt With Apple Compote

1. 1

   Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.)

2. 2

   Turn off the heat and slowly whisk in the dry milk.

3. 3

   Whisk in the maple syrup, if using.

4. 4

   Let the milk mixture cool to 110 degrees F, 20 to 30 minutes.

5. 5

   Whisk in the plain yogurt.

6. 6

   Pour the milk mixture into a large jar or glass bowl.

7. 7

   Cover with a kitchen towel or plastic wrap vented with a few holes.

8. 8

   Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours.

9. 9

   (The longer it sits, the thicker and tangier the yogurt will be.)

10. 10

    Transfer the yogurt to the refrigerator; chill at least 8 hours.

11. 11

    Stir before serving.

12. 12

    Photograph by James Baigrie

* Per serving · 4 servings · Values may vary.

No additional tips available.