Directions

1. Make the fruit compote. In a small saucepan, combine the apple juice, lemon juice and zest. Bring to a low boil over medium heat.
2. Add the fruit and return to a boil. Reduce the heat and simmer for 5 minutes.
3. Turn off the heat and allow the mixture to rest for 10 minutes before transferring to 8 8oz. jars. Cool for at least 60 minutes in the jars (important for the yogurt culture).
4. Once the compote reaches room temperature, make the yogurt. Stirring frequently, warm the milk over medium-low heat until it starts to steam and bubble at the edges, about 5-10 minutes.
5. Remove the pot from the heat and allow the milk to cool and reach 110 degrees.
6. Add the powdered yogurt culture to the milk, stirring to incorporate.
7. Ladle the hot warm mixture into the jars with fruit in the bottom.
8. Warm the slow cooker to 110 degrees and then power it off. Place the jars inside, seal the lid and incubate for about 5 hours or overnight.