Creamy Whole Milk Yogurt with Mango Ginger Swirl

Steps

1. Wash the pot, whisk, thermometer, spoon and a 1.5-quart glass jar in hot soapy water, rinse with boiling water and let air-dry.
2. Heat: pour the commercially pasteurized whole milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C). Hold it between 180 and 185°F (82–85°C) for 15 minutes, stirring so it doesn't scorch.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes on the counter or 10 minutes with the pot set in a sink of cold water. Check with the thermometer.
4. Add starter: in a small bowl, whisk the Greek yogurt with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Incubate: pour the inoculated milk into the jar, cover, and keep it at 108–112°F (42–44°C) for 6–8 hours, using an oven with only the light on or a cooler with warm water, until set and tangy. Don't stir it while it sets.
6. Refrigerate: move the yogurt to the fridge right away at 40°F (4°C) or below and chill at least 2 hours until cold.
7. While the yogurt chills, rinse and dry the pot, then toast the shredded coconut in it over medium-low heat, stirring, for 2–3 minutes until golden. Tip the coconut onto a plate.
8. In the same pot, cook the mango, ginger and honey over medium heat for 5 minutes until the mango softens and turns jammy. Stir in the lemon juice, transfer to a clean jar and refrigerate until cold.
9. Whisk the chilled yogurt for 30 seconds until smooth and creamy; it makes about 1 kg (4 cups), undrained.
10. Divide the yogurt among 4 bowls, swirl a quarter of the mango compote into each, and sprinkle each with a quarter of the toasted coconut. Keep leftover yogurt refrigerated and use within 1–2 weeks.