Honey-Vanilla Greek Yogurt with Berries and Pepitas

Steps

1. Wash a heavy pot, whisk, thermometer, lidded container, fine strainer and cheesecloth in hot soapy water, rinse, then sanitize them with boiling water 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 the thermometer reads 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10–20 minutes, stirring now and then and adjusting the heat to keep it steady.
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; check with the thermometer.
5. Once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures in a small bowl with a ladleful of the warm milk until smooth, then stir this starter mixture back into the pot of milk.
6. Pour the cultured milk into the sanitized container, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, such as in a yogurt maker or an oven with only the light on, without stirring, until set.
7. Immediately refrigerate the set yogurt at 40°F (4°C) or below for at least 2 hours, until cold.
8. Line the strainer with a double layer of cheesecloth, set it over a bowl, spoon in the chilled yogurt, cover, and strain in the refrigerator for 2–3 hours, until thick.
9. While the yogurt strains, toast the pumpkin seeds in a clean dry skillet over medium heat for 3–4 minutes, shaking, until they puff and smell nutty; let cool.
10. Transfer the strained yogurt to a clean bowl and stir in the honey, vanilla and lemon zest until smooth. Save the whey for smoothies or baking if you like.
11. Divide the vanilla yogurt among 4 bowls, top with the raspberries and blueberries, and scatter the toasted pumpkin seeds over each. Keep leftover yogurt refrigerated and eat within a week.