Jersey Milk Yoghurt with Jersey Blackberry Compote and Toasted Almonds

**Make the Yoghurt:** Heat the Jersey milk in a saucepan over medium heat, stirring occasionally, until it reaches 180°F (82°C). This step helps to denature the milk proteins and creates a thicker yoghurt.

Remove the milk from the heat and let it cool down to 110-115°F (43-46°C). This is crucial for the yoghurt cultures to thrive.

In a small bowl, gently mix the yoghurt starter with a small amount of the cooled milk until smooth.

Pour the yoghurt starter mixture into the cooled milk and stir gently to combine.

Pour the yoghurt mixture into clean glass jars or your yoghurt maker.

**Incubate the Yoghurt:** There are several methods for incubation: *Yoghurt Maker:* Follow the manufacturer's instructions. *Oven Method:* Preheat the oven to 170°F (77°C) for 5 minutes, then turn it off. Place the jars in the oven and leave the door slightly ajar. *Other methods:* Wrap the jars in a thick towel and place in a warm spot, or use an Instant Pot with the yoghurt setting.

Incubate for 8-12 hours, or until the yoghurt has reached your desired consistency and tanginess. The longer it incubates, the tangier it will become.

Once incubated, refrigerate the yoghurt for at least 1 hour to chill and set further.

**Make the Blackberry Compote:** While the yoghurt is incubating, prepare the blackberry compote. In a small saucepan, combine the blackberries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices, about 10-15 minutes. If the compote is too thick, add a tablespoon of water.

Remove from heat and let cool completely.

**Toast the Almonds:** Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet in a single layer.

Toast in the preheated oven for 5-7 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.

Let cool completely.

**Assemble:** Spoon the chilled Jersey Milk Yoghurt into bowls. Top with the Blackberry Compote and toasted almonds. Serve immediately.