Maple-Vanilla Set Yogurt with Raspberries and Almonds

Steps

1. Wash a heavy pot, whisk, thermometer, ladle and four 1-cup glass jars in hot soapy water, then sanitize them by rinsing with boiling water; let them air-dry.
2. Pour the milk into the pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C).
3. Hold the milk at 180°F (82°C) for 10 to 20 minutes, adjusting the heat and stirring gently, for a firmer set.
4. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); setting the pot in a sink of cold water speeds this up. Skim off any skin.
5. In a small sanitized bowl, whisk the yogurt starter with about a ladleful of the warm milk until smooth, then stir this mixture back into the pot.
6. Ladle the cultured milk into the jars and cover them. Incubate undisturbed at 108–112°F (42–44°C), such as in an oven with only the light on or in a cooler with warm water, for 6 to 8 hours, until set and it pulls cleanly from the jar side when tilted.
7. Refrigerate the jars right away at 40°F (4°C) or below for at least 2 hours until cold and firm. Yield is about 4 cups; nutrition counts all the starting milk.
8. While the yogurt chills, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden; let cool.
9. In a small bowl, stir the maple syrup with the vanilla and lemon zest to make the maple drizzle.
10. To serve, spoon a quarter of the maple drizzle over each jar of yogurt, then top each with a quarter of the raspberries and a quarter of the toasted almonds.