Pourable Vanilla-Orange Skim Yogurt with Blueberries

Steps

1. Wash a heavy pot, whisk, thermometer, ladle, small bowl and a 1.5-quart glass jar in hot soapy water, rinse well and sanitize them.
2. Pour the skim milk into the pot and heat over medium-low, stirring often, to 180°F (82°C), then hold it at 180°F (82°C) for 10–20 minutes, stirring now and then so it doesn't scorch.
3. Take the pot off the heat and cool the skim milk to 108–112°F (42–44°C), setting the pot in a sink of cool water and stirring while you check the thermometer.
4. Add the live starter: in the small bowl, whisk the plain yogurt with a ladle of the warm skim milk until smooth, then stir it back into the pot.
5. Pour the cultured milk into the jar, cover, and incubate undisturbed at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or in a cooler with jars of warm water, until set and tangy.
6. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 2 hours, until cold.
7. For the flavoring, whisk the sugar into the orange juice until dissolved, then stir in the vanilla.
8. Whisk the vanilla-orange mixture into the chilled yogurt until smooth and pourable; this makes about 4 cups, with no whey drained.
9. Divide the blueberries among 4 bowls, pour a quarter of the yogurt over each, and sprinkle each with a quarter of the pumpkin seeds. Keep leftover yogurt refrigerated for up to 1 week.