Pourable Vanilla-Honey Yogurt with Cherries and Almonds

Steps

1. Wash a heavy pot, whisk, thermometer and a 1.5-quart glass jar with hot soapy water, rinse with boiling water and let air-dry; set the plain yogurt with live active cultures out to lose its chill.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Set the pot in a sink of cold water and stir until the milk cools to 108–112°F (42–44°C), checking with the thermometer.
4. Add the live starter: in a small bowl, whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this mixture 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 or a yogurt maker, for 6–8 hours, until softly set and tangy; leave it undisturbed.
6. Refrigerate the jar immediately at 40°F (4°C) or below and chill at least 2 hours.
7. Whisk the honey and vanilla into the chilled yogurt until smooth and pourable; the yield is about 4 cups, nothing drained.
8. Toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden, then cool.
9. Divide the yogurt among 4 glasses or bowls, top with the cherries and toasted almonds, and dust with the cinnamon. Keep leftover yogurt refrigerated up to 1 week.