Creamy Stirred Vanilla Skim Yogurt with Peaches

Steps

1. Wash a heavy pot, whisk, thermometer and a 1.5-quart glass jar with hot soapy water, rinse with boiling water and let air-dry.
2. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often so it doesn't scorch, until it reaches 180°F (82°C), then hold it at 180–185°F (82–85°C) for 15 minutes, stirring.
3. Cool: take the pot off the heat and set it in a sink of cold water, stirring, until the skim milk cools to 108–112°F (42–44°C).
4. Add the starter: in a small bowl, whisk the Greek yogurt with a ladleful of the warm skim milk until smooth, then stir this mixture back into the pot.
5. Incubate: pour the milk into the clean jar, cover, and keep it at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a cooler with warm water, until set and tangy.
6. Refrigerate: chill the yogurt immediately at 40°F (4°C) or below for at least 3 hours until cold.
7. While the yogurt chills, toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden, then cool them.
8. Whisk the cold yogurt with the brown sugar and vanilla for about 1 minute until creamy; this makes about 1 kg (4 cups), unstrained, so the nutrition matches the starting ingredients.
9. Divide the vanilla yogurt among 4 bowls and top each with a quarter of the peach slices and a quarter of the toasted almonds. Keep leftover yogurt refrigerated and use within 7 days.