Maple-Cinnamon 2% Yogurt with Pecans and Apple

Steps

1. Wash a heavy pot, whisk, thermometer and a lidded glass jar or bowl in hot soapy water, rinse well, 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, until it reaches 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10–20 minutes, stirring gently, for a creamier body.
4. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); set the pot in a sink of cold water to speed this up, checking with the thermometer.
5. In a small bowl, whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
6. Pour the inoculated milk into the sanitized jar, cover, and incubate at 108–112°F (42–44°C), such as in an oven with only the light on or a yogurt maker, for 6–8 hours, until set and tangy.
7. Refrigerate the yogurt immediately at 40°F (4°C) or below for at least 3 hours, until cold and firm.
8. Whisk the chilled yogurt until smooth and creamy, then whisk in the maple syrup and cinnamon. Yield is about 1,000 g (about 4 cups), nothing drained.
9. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
10. Toss the apple with the lemon juice to keep it bright.
11. Divide the yogurt into 4 bowls and top each with a quarter of the apple and a quarter of the pecans. Keep leftover yogurt chilled at 40°F (4°C) or below and use within 1 week.