Classic Set 2% Yogurt with Maple-Roasted Peaches

Steps

1. Wash a heavy pot, a whisk, a ladle, a small bowl, a thermometer and four 8-oz jars with lids in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold between 180 and 185°F (82–85°C) for 15 minutes, stirring to prevent scorching.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), checking with the thermometer; a cold-water bath in the sink speeds this to about 15 minutes.
4. Add starter: once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt in the small bowl with a ladle of the warm milk until smooth, then stir it back into the pot.
5. Incubate: divide the cultured milk among the jars, cap them and keep undisturbed at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a cooler of warm water, until set and it pulls cleanly from the jar side.
6. Refrigerate: move the jars to the fridge immediately at 40°F (4°C) or below and chill at least 4 hours until cold and firm. This makes about 1 kg (four 1-cup jars); it is not strained, so no whey is lost.
7. While the yogurt chills, wash the pot, melt the butter in it over medium heat, add the oats and toast 3–4 minutes until golden; transfer to a plate.
8. Add the peaches, half of the maple syrup, the ground ginger and the salt to the pot and cook 5–6 minutes until the peaches are soft and glazed. Cool, then refrigerate.
9. To serve, top each chilled jar of yogurt with the maple peaches and toasted oats, and drizzle with the remaining half of the maple syrup.