Classic Set Yogurt with Maple-Cinnamon Apples

Steps

1. Wash and sanitize a heavy pot, a whisk, a small bowl, a ladle, a thermometer and four 8-ounce jars with lids.
2. Heat: pour the commercially pasteurized whole milk into the pot and warm over medium-low, stirring often, until it reaches 180°F (82°C); hold it at 180–185°F (82–85°C) for 10 minutes, stirring gently.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–45 minutes, or faster in a sink of cold water, stirring now and then and checking with the thermometer.
4. Add starter: once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures and one ladle of the warm milk in the small bowl until smooth, then stir it back into the pot.
5. Incubate: pour the cultured milk into the jars, cover, and keep undisturbed at 108–112°F (42–44°C), in an oven with only the light on or a warm cooler, for 6–8 hours until set and the yogurt pulls cleanly from the jar side when tilted.
6. Refrigerate: move the jars straight to the fridge at 40°F (4°C) or below and chill at least 2 hours to firm up; this makes about 4 cups, one jar per serving.
7. While the yogurt chills, wash the pot, toast the pecans in it over medium heat for 3–4 minutes until fragrant, and set them aside.
8. In the same pot, cook the apple with the maple syrup, cinnamon and lemon juice over medium heat for 6–8 minutes until tender and glossy; cool, then refrigerate.
9. To serve, spoon the maple-cinnamon apples over each jar of chilled yogurt and scatter the toasted pecans on top. Keep leftover yogurt refrigerated up to 1 week.