Homemade Yogurt With Apple Compote Recipes

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

CREAMY YOGURT PORRIDGE WITH APPLE & RAISIN COMPOTE

Steps:

• For the apple topping: Poach apples in a covered pan with raisins and orange juice for 8-10 mins until the apple is tender. Mash a little of the apple to thicken the juice. Can be made ahead and chilled for up to 1 week. Serve warm or cold on the porridge with sunflower seeds.
• For the porridge: Tip 400ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt - or swirl in half and top with the rest.

HOMEMADE YOGURT

Steps:

• Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
• Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
• Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
• Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
• Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
• For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
• Honey-Nut
• Mix in honey and toasted sliced almonds.
• Ambrosia
• Mix in chopped mandarin oranges and toasted coconut flakes.
• Banana Split
• Mix in sliced bananas and chocolate syrup.

APPLE-DATE COMPOTE WITH APPLE-CIDER YOGURT CHEESE

Steps:

• Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.
• Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt. Re-serve remaining syrup.
• Melt butter in large nonstick skillet over medium-high heat. Add apples, 1 tablespoon sugar and lemon juice; sauté until golden, about 10 minutes. Transfer apples to medium bowl. Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes. Strain. Discard solids. Return liquid and apples to skillet; add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt cheese; store compote at room temperature.)
• Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.