Classic Set Yogurt with Strawberry-Ginger Compote

Steps

1. Wash a heavy pot, whisk, ladle, small bowl, thermometer and a 1-quart glass jar in hot soapy water, rinse with very hot water and let them air-dry.
2. Heat: pour the whole milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C). Hold it at 180°F (82°C) for 10 to 20 minutes, stirring now and then.
3. Cool: take the pot off the heat and let the milk cool to 108–112°F (42–44°C), about 30 to 40 minutes; setting the pot in a sink of cool water speeds this up. Stir and check with the thermometer.
4. Add the live starter: once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures in the small bowl with a ladleful of the warm milk until smooth, then stir it back into the pot.
5. Incubate: pour the cultured milk into the clean jar, cover, and keep it at 108–112°F (42–44°C) for 6 to 8 hours, undisturbed, in a yogurt maker or an oven with only the light on, until set like soft custard and pulling away cleanly when the jar is tilted.
6. Refrigerate: move the yogurt straight into the fridge at 40°F (4°C) or below and chill at least 3 hours to firm up; it makes about 4 cups.
7. While the yogurt chills, rinse and dry the pot, then toast the chopped pecans in the dry pot over medium heat for 3 to 4 minutes until fragrant; tip them onto a plate to cool.
8. In the same pot, cook the frozen strawberries, brown sugar and grated ginger over medium heat for 10 to 12 minutes, mashing some berries, until thick and jammy.
9. Take the compote off the heat, stir in the lime juice, cool it, then refrigerate it in a covered container until the yogurt is ready.
10. Spoon the chilled yogurt into 4 bowls, top each with a quarter of the strawberry-ginger compote and a quarter of the toasted pecans, and serve cold.