Pourable Maple-Cardamom Skim Yogurt with Raspberries

Steps

1. Wash a heavy pot, whisk, thermometer and a 1.5-quart glass jar in hot soapy water, rinse with boiling water and let air-dry on a clean towel.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often so it doesn't scorch, until it reaches 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10 minutes, stirring now and then; this hold helps the skim milk 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 to speed it up, about 15 minutes.
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 into the jar, cover, and incubate at 108–112°F (42–44°C) for 6 hours (an oven with only the light on or a cooler with warm water works) until softly set; skim yogurt stays loose and pourable.
7. Refrigerate the yogurt right away at 40°F (4°C) or below and chill at least 4 hours. Yield is about 4 cups (1 kg); nothing is drained.
8. Meanwhile toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden, then cool.
9. Whisk the maple syrup and cardamom into the chilled yogurt until it pours smoothly.
10. Divide the yogurt among 4 glasses, top each with a quarter of the raspberries and a quarter of the toasted sesame seeds, and serve cold. Keep leftovers refrigerated up to 1 week.