Maple-Vanilla Greek Yogurt with Toasted Almonds

Steps

1. Wash a heavy pot, whisk, thermometer, lidded container, fine sieve and cheesecloth in hot soapy water, rinse, then sanitize with boiling water and let air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. 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.
4. 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.
5. Pour into the sanitized container, 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.
6. Immediately refrigerate the yogurt at 40°F (4°C) or below and chill for at least 2 hours.
7. Line the sieve with cheesecloth over a bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 3–4 hours until thick. Expect about 600 g of Greek yogurt and roughly 860 g of whey; discard or save the whey.
8. Meanwhile, toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden, then cool.
9. Stir the maple syrup and vanilla into the strained yogurt until smooth.
10. Divide the yogurt among 4 bowls and top each with a quarter of the raspberries and a quarter of the toasted almonds. Keep any leftovers refrigerated.