Homemade Yogurt with Blueberry Compote

Pour the whole milk into a large pot and heat it on the stovetop, stirring occasionally, until it reaches 190°F.

Once the milk reaches temperature, turn off the heat. Prepare an ice bath in a large bowl and place a second, smaller bowl inside it. Carefully pour the hot milk into the smaller bowl.

Stir the milk in the ice bath until it cools down to between 100-110°F.

Pour the cooled milk into the insert of your pressure cooker. Add the plain yogurt starter.

Whisk the starter into the milk until fully combined.

Place the lid on the pressure cooker, set the valve to 'Seal', and select the 'Yogurt' function. Set the time for 10 hours.

While the yogurt incubates, prepare the blueberry compote. Add blueberries, water, sugar (if using), and a pinch of salt to a skillet over medium heat.

As the mixture heats, use a pastry cutter or the back of a spoon to mash the blueberries. Let it simmer for 6-8 minutes until saucy.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering blueberries.

Stir and cook for about 1 more minute until the compote thickens. Remove from heat and let it cool completely.

After the 10-hour incubation is complete, set up a large bowl with a strainer lined with cheesecloth.

Pour the yogurt into the cheesecloth-lined strainer and let it strain for a couple of hours in the refrigerator to remove the whey and achieve a thicker consistency.

To assemble, spoon the cooled blueberry compote into the bottom of mason jars. Top with the strained homemade yogurt.

Seal the jars and store in the refrigerator for up to 2 weeks. Garnish with fresh blueberries and crushed graham crackers before serving.