Jar-Set 2% Yogurt with Peaches and Honey Almonds

Steps

1. Wash four 12-ounce glass jars with lids, a whisk, a ladle and an instant-read thermometer in hot soapy water, rinse with boiling water and let them air-dry on a clean rack.
2. Set the yogurt-plain starter on the counter so it loses its chill while the milk heats.
3. Pour the milk-2 into a heavy pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C), about 15–20 minutes.
4. Hold the milk at 180–185°F (82–85°C) for 15 minutes, adjusting the heat and stirring now and then; this firms the final set.
5. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster by setting the pot in a sink of cold water and stirring. Skim off any skin.
6. In a small bowl, whisk the yogurt-plain starter with a ladleful of the warm milk until smooth, then whisk this mixture back into the pot of milk.
7. Ladle the cultured milk evenly into the four jars, filling each about two-thirds full to leave room for toppings, and cap them loosely.
8. Incubate the jars undisturbed at 108–112°F (42–44°C) for 8 hours, in an oven with only the light on or a cooler filled with 110°F (43°C) water, checking with the thermometer; don't stir or jostle them. The yogurt is set when it pulls cleanly from the jar side when tilted.
9. Tighten the lids and move the jars straight to the refrigerator at 40°F (4°C) or below; chill at least 4 hours. This makes about 1,000 g of yogurt, roughly 250 g per jar, with nothing drained. Save 2 tablespoons as starter for your next batch.
10. Wash and dry the pot. Toast the almonds in it over medium heat, stirring, until fragrant, 3–4 minutes. Turn off the heat, drizzle in the honey and stir to coat, then spread the almonds on parchment to cool and crisp, about 5 minutes.
11. Just before serving, slice the peach and divide it among the jars on top of the chilled yogurt, then scatter the honey almonds over each and serve.