Pourable Maple-Nutmeg Yogurt with Blueberries

Steps

1. Wash a heavy pot, a whisk, a ladle, a thermometer and a lidded glass jar in hot soapy water, then rinse with boiling water and let air dry.
2. Pour the commercially pasteurized whole 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 180–185°F (82–85°C) for 10 minutes, stirring now and then and adjusting the heat to keep it steady.
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. Ladle about half a cup of the warm milk into a small bowl and whisk in the plain live-culture yogurt starter until smooth, then whisk this mixture back into the pot.
6. Pour the cultured milk into the clean jar, cover, and incubate at 108–112°F (42–44°C) for 6 hours, in an oven with only the light on or a cooler with warm water, checking with the thermometer. It is ready when set and tangy but still pourable; stop at 6 hours for the pourable texture.
7. Refrigerate the yogurt immediately at 40°F (4°C) or below for at least 4 hours until cold. It makes about 1 liter.
8. In a small bowl, stir the maple syrup with the nutmeg, then gently stir this maple mixture into the chilled yogurt.
9. Pour the yogurt into 4 glasses or bowls and top each with a quarter of the blueberries and a quarter of the pumpkin seeds. Keep leftover yogurt refrigerated and use within a week.