Maple-Cardamom 2% Greek Yogurt with Blueberries

Steps

1. Wash a heavy pot, whisk, thermometer, ladle, small bowl, lidded container, fine sieve and cheesecloth in hot soapy water, then rinse with boiling water and let air-dry.
2. Heat: pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold between 180°F and 185°F (82–85°C) for 10 to 20 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), checking with the thermometer; setting the pot in a sink of cold water speeds this up.
4. Add the starter: once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt in the small bowl with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Incubate: pour the milk into the container, cover, and keep at 108–112°F (42–44°C), such as in an oven with only the light on or in a yogurt maker, for 6 to 8 hours, until set and gently tangy. Check the temperature now and then.
6. Refrigerate: as soon as it is set, move the yogurt to the refrigerator at 40°F (4°C) or below and chill for at least 2 hours until cold.
7. Strain: line the sieve with cheesecloth over a bowl, spoon in the cold yogurt, cover and strain in the refrigerator for 3 to 4 hours, until thick.Save the whey for baking or smoothies, or discard it.
8. While the yogurt strains, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until they puff and smell nutty; let cool.
9. In a clean small bowl, stir the maple syrup and cardamom together until combined.
10. Divide the strained yogurt among 4 bowls (about 150 g each). Drizzle each with a quarter of the cardamom maple, top each with a quarter of the blueberries and a quarter of the pumpkin seeds, and serve cold. Keep leftover plain yogurt covered in the refrigerator for up to 1 week.