Creamy Vanilla Yogurt with Cherries and Almonds

Steps

1. Wash a heavy pot, whisk, spoon, thermometer and a 1.5-quart glass jar in hot soapy water, rinse, then pour boiling water over them to sanitize and let air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C).
3. Hold the milk between 180°F (82°C) and 185°F (85°C) for 10 to 20 minutes, stirring gently, to give a creamier body.
4. 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 to speed it up; check with the thermometer.
5. In a small bowl, whisk the Greek yogurt with about half a cup of the warm milk until smooth, then whisk this starter mixture back into the pot.
6. Pour the milk into the jar, cover, and incubate at 108–112°F (42–44°C) for 6 to 8 hours, using an oven with only the light on or a cooler with warm water, until set and gently tangy; don't stir it while it sets.
7. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 3 hours until cold and firmer.
8. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden; let cool.
9. Stir the sugar and vanilla into the chilled yogurt until it turns smooth and creamy; this makes about 4 cups (about 1 kg) since no whey is drained.
10. Divide the yogurt among 4 bowls and top each with a quarter of the cherries and a quarter of the almonds. Keep leftover plain yogurt chilled and use within 1 to 2 weeks.