Drinkable Skim Yogurt with Strawberry-Vanilla Compote

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. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10 minutes, stirring gently; a shorter hold keeps this yogurt thin and pourable.
3. Cool: 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 to speed it up and checking with the thermometer.
4. Add starter: in a small bowl, whisk the plain yogurt with live active cultures with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Incubate: pour the cultured milk into the sanitized jar, cover, and keep at 108–112°F (42–44°C) for 6 hours (an oven with only the light on or a cooler with warm water works), until it thickens to a soft, loose set.
6. Refrigerate: immediately chill the yogurt at 40°F (4°C) or below for at least 4 hours until cold. It makes about 4 cups.
7. While the yogurt chills, rinse and dry the pot, then add the frozen strawberries, brown sugar and water and simmer over medium heat for 8 minutes, mashing lightly.
8. Stir the raspberries into the pot and simmer 2 minutes more until saucy, then remove from the heat and stir in the lime juice and vanilla. Cool, then refrigerate the compote.
9. Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until they pop; let cool.
10. Whisk the chilled yogurt until smooth and pourable, divide among 4 glasses (about 1 cup each), spoon a quarter of the compote over each and top with a quarter of the pumpkin seeds.