For a long time in the U.S., yogurt was treated as a diet food. Something we ate because we should, not necessarily because we wanted to. Tangy, astringent, and sometimes soupy, a bowl of plain yogurt is not, for many of us, particularly crave-worthy. In recipes, it was often relegated to "alternative" status. Yogurt, not ice cream. Yogurt, not mayonnaise. Yogurt, not flavor.
But over the years, we've learned from the yogurt-loving cultures in the Mediterranean and beyond that yogurt is the prize, not the consolation. Strained yogurts, like those found across the world, opened us up to an ingredient that is rich, thick, and creamy, full of flavors of naturally-sweet milk and tangy cultures. Even better, they are protein-packed and satisfying, making them the ideal base for an energizing breakfast or pick-me-up snack during a busy day.
Making yogurt is easier than you would think, and we're sharing our go-to Greek-style Yogurt for you to try it yourself. Once you figure out your routine, preparing a batch is as simple as heating and waiting, giving you a creamy and dreamy yogurt without any added flavorings or preservatives. And because you're in charge of the milk, you can be as picky as you'd like. The better the milk, the better the yogurt.
Once you perfect your plain yogurt, you can doll it up any number of ways, creating your perfect quart. Since making yogurt is a bit of a science experiment, we recommend adding any flavorings to your bowl rather than the whole batch. Adding liquids or acidic ingredients will change the texture of your set and strained yogurt over even a short time, though you may like it that way so don't be afraid to experiment!
Fruit compotes are one of the best ways to stock the fridge for low-effort meals during the week. Scooped into a jar and topped with yogurt, you have a nutrient-dense dish on-the-go.
A 
compote is a cooked fruit mixture, which can be sweetened or flavored however you like. The beauty of a compote over fresh fruit is that it helps to sweeten the yogurt if you prefer a balance to the tang, just like those commercial fruit-on-the-bottom cups.
Making a compote is quick and easy, and you can store it to enjoy over a whole week. Start with any fresh or frozen fruit in a saucepan. 2 cups of roughly diced fruit is a good starting point if you're cooking for yourself. Add a splash of water or juice to get things started, then cook over medium heat until the fruit is broken down and the juices have thickened, about 10 minutes depending on the fruit.
Flavor the mixture during cooking, if you like. Ingredients like vanilla beans, ginger, and spices can be added to infuse the fruit juices, or you can add ground spices, extracts, or liqueurs at the end of cooking. You can also add chopped nuts or seeds for extra texture and nutrients.
Sweeten the compote to your preference using cane sugar, coconut sugar, honey, maple syrup, agave, or any sugar replacement you may prefer. Start small and taste before adding more. Some fruits may not need any sweetener, especially berries, and may benefit from a pinch of salt to balance the flavors.
Try these flavor combinations with your yogurt:
- Peach, brown sugar, cardamom, sesame seeds
- Raspberry, honey, almond extract, slivered almonds
- Pineapple, coconut sugar, lime juice
- Blueberry, maple syrup, vanilla bean, chopped pecans
- Passionfruit, mango purée, agave
Refrigerate your compotes in a tightly covered container for up to 2 weeks, or make large batches and freeze until needed. Defrost frozen compotes in the refrigerator overnight.
