Maple-Vanilla Set Yogurt with Peaches and Pecans

Steps

1. Wash a heavy pot, whisk, thermometer and four 8-ounce glass jars in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized whole milk into the pot and warm over medium-low, stirring often, to 180°F (82°C). Hold between 180°F and 185°F (82–85°C) for 15 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), about 30–40 minutes, or faster by setting the pot in a sink of cold water and stirring. Check with the thermometer.
4. Add starter: in a small bowl, whisk the live-culture plain yogurt with a ladle of the warm milk until smooth, then stir it back into the pot of milk.
5. Incubate: pour the milk into the jars, cover, and keep at 108–112°F (42–44°C) for 6–8 hours, undisturbed, in a yogurt maker or an oven with only the light on, until set and gently tangy.
6. Refrigerate: move the jars straight to the refrigerator at 40°F (4°C) or below and chill at least 4 hours until firm. Makes about 1 kg of set yogurt.
7. While the yogurt chills, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then let cool.
8. Flavor after culturing: stir a quarter of the maple syrup and a quarter of the vanilla gently into each chilled jar.
9. Toss the peach slices with the cinnamon, spoon a quarter over each jar, and scatter a quarter of the toasted pecans on top. Keep leftovers refrigerated up to 1 week.