Jersey Milk Yoghurt with Berry Compote and Potato Granola

A delightful Jersey breakfast showcasing creamy Jersey milk yoghurt, sweet and tangy berry compote made with local seasonal berries, and a unique savoury-sweet potato granola featuring Jersey Royal potatoes.

Prep Time

20 minutes

Total Time

1 hour

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.29/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1litreJersey Whole Milk(Full fat Jersey milk is essential for a rich yoghurt.)

£1.40

2tablespoonsYoghurt Starter Culture(Live yoghurt (plain, unsweetened) or freeze-dried starter culture)

£0.30

500gramsMixed Local Jersey Berries(Strawberries, raspberries, blueberries - whatever is in season!)

£4.50

50gramsCaster Sugar(Adjust to taste depending on berry sweetness.)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.15

250gramsJersey Royal Potatoes(Boiled, cooled, and diced.)

£1.20

50gramsRolled Oats(Gluten-free if required)

£0.08

30gramsChopped Walnuts or Hazelnuts(Locally sourced if possible)

£0.75

2tablespoonsJersey Butter(Melted)

£0.25

2tablespoonsMaple Syrup(For sweetness and binding.)

£0.40

0.3teaspoonSea Salt(Flaky sea salt.)

£0.01

0.3teaspoonGround Cinnamon(Optional, for a warming flavour.)

£0.03

Total Cost

£9.17

£2.29 per serving

Instructions

1.
**Jersey Milk Yoghurt:** Heat the Jersey milk in a saucepan over medium heat until it reaches 85°C (185°F). Use a thermometer for accuracy, or look for small bubbles forming around the edges. Do not boil.
2.
Remove from heat and let the milk cool to 43-46°C (110-115°F). Again, use a thermometer or test by placing a drop on your wrist – it should feel warm, not hot.
3.
Stir in the yoghurt starter culture or plain yoghurt until fully dissolved.
4.
Pour the mixture into a clean jar or container. Cover loosely.
5.
Incubate the yoghurt at a constant temperature of 40-43°C (104-110°F) for 8-12 hours. You can use an oven with the light on, a yoghurt maker, or wrap the jar in a towel and place it in a warm place.
6.
Once set, refrigerate the yoghurt for at least 4 hours to thicken. It will thicken further as it cools.
7.
**Berry Compote:** Combine the mixed berries, caster sugar, and lemon juice in a saucepan.
8.
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly (about 10-15 minutes).
9.
Remove from heat and let cool slightly.
10.
**Potato Granola:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
11.
In a large bowl, combine the diced Jersey Royal potatoes, rolled oats, chopped walnuts or hazelnuts, melted Jersey butter, maple syrup, sea salt, and cinnamon (if using).
12.
Spread the mixture evenly on the prepared baking sheet.
13.
Bake for 25-30 minutes, or until golden brown and crispy, stirring halfway through to ensure even cooking.
14.
Let the granola cool completely on the baking sheet before breaking it into clusters.
15.
**Assembly:** Spoon the Jersey milk yoghurt into bowls. Top with the berry compote and potato granola. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (395g)

685 kcal / 2866 kJ

Carbs

72g

28% of RDA

Fat

38g

54% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

38 g

42% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a thicker yoghurt, strain it through cheesecloth for a few hours after it has set and chilled.

The sweetness of the berry compote can be adjusted to your liking.

Store the potato granola in an airtight container at room temperature for up to a week.

If you can't find Jersey Royal potatoes, use another waxy potato variety. Roasting the potatoes instead of boiling before dicing will provide a different texture and flavour.

Cooking Equipment

Oven

Stove

Thermometer (optional for yoghurt)

Jar or container for yoghurt

Wine Pairings

No wine pairing suggestions available for this recipe.

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