Pourable Skim Yogurt with Maple-Ginger Peaches

Steps

1. Wash a heavy pot, whisk, thermometer and a 1.5-quart glass jar in hot soapy water, rinse, then sanitize by pouring boiling water over them; let air-dry.
2. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium, 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 minutes, or set the pot in a sink of cold water to speed it up, checking with the thermometer.
4. Add starter: only once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live active cultures and a ladleful of the warm milk in a small bowl until smooth, then stir it back into the pot.
5. Incubate: pour the cultured milk into the jar, cover, and keep at 108–112°F (42–44°C) in an oven with only the light on, a yogurt maker or a cooler with warm water for 7 hours, until lightly set and tangy; skim milk gives a loose, pourable yogurt.
6. Refrigerate: move the yogurt to the fridge immediately at 40°F (4°C) or below and chill at least 3 hours until cold. It makes about 4 cups (about 1 kg), unstrained.
7. After chilling, make the topping: in a bowl, toss the peaches with half of the maple syrup, the ground ginger and the lemon zest.
8. Whisk the remaining half of the maple syrup into the chilled yogurt until smooth and pourable.
9. Pour the maple yogurt into 4 glasses or bowls, spoon over the ginger peaches and scatter with the toasted almonds.