Pourable Mango-Orange Yogurt with Toasted Almonds

Steps

1. Wash a heavy pot, whisk, small bowl, ladle, thermometer and a 1-liter glass jar with lid in hot soapy water, rinse, then sanitize with boiling water and let air-dry.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium, stirring often, until it reaches 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10 minutes, stirring gently and adjusting the heat so it doesn't boil.
4. 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. Skim off any skin.
5. Once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures in the small bowl with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
6. Pour the cultured milk into the jar, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, using an oven with only the light on or a warm cooler, until set and tangy; don't stir while it sets.
7. Refrigerate the yogurt immediately at 40°F (4°C) or below for at least 3 hours to chill.
8. While the yogurt chills, toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden, then cool.
9. In a blender, purée the mango with the orange juice, maple syrup, cinnamon and turmeric until smooth; refrigerate the purée until serving.
10. Whisk the chilled yogurt until smooth and pourable, then stir in the mango purée. This makes about 1.3 kg, about 1⅓ cups per serving; nothing is drained.
11. Pour into 4 glasses or bowls and scatter the toasted almonds over each just before serving. Keep leftovers refrigerated at 40°F (4°C) or below and use within 7 days.