Creamy Skim Yogurt with Ginger Berry Compote

Steps

1. Wash a heavy pot, whisk, spoon, thermometer, a small bowl and a 1.5-quart lidded jar in hot soapy water, rinse well, then pour boiling water over them to sanitize.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 15 minutes, stirring, for a thicker yogurt.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water and stirring now and then; check with the thermometer.
4. Once the milk is at 108–112°F (42–44°C), whisk the live-culture Greek yogurt in the small bowl with a ladle of the warm milk until smooth, then stir this starter back into the pot.
5. Pour the inoculated milk into the jar, cover, and incubate 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, without stirring, until set and tangy.
6. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 2 hours until cold, then whisk it until smooth and creamy. It makes about 1 kg, four servings of about 250 g.
7. While the yogurt chills, rinse the pot, add the strawberries, raspberries, sugar, ginger and lemon zest, and simmer over medium heat for 6–8 minutes until the berries slump and turn jammy.
8. Stir the cornstarch into the cold water, stir it into the berries with the lemon juice, and simmer 1 minute until glossy and thickened. Cool, then refrigerate.
9. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then let them cool.
10. Divide the chilled stirred yogurt among four bowls, swirl a quarter of the compote into each, and top each with a quarter of the pecans.