Set 2% Yogurt with Mango-Mint Salsa and Pepitas

Steps

1. Wash a heavy pot, a whisk, a spoon, a thermometer, a small bowl and four clean jars in hot soapy water, rinse, then sanitize them with boiling water and let them air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. 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 and checking with the thermometer.
4. In the small bowl, whisk the plain yogurt starter with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Pour the cultured milk into the jars, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a cooler with warm water, without stirring, until set; the yield is about 1 kg of yogurt, since set yogurt is not drained.
6. Refrigerate the set yogurt immediately at 40°F (4°C) or below for at least 2 hours to firm and chill.
7. Just before serving, make the salsa: in a bowl, toss the mango with the mint, lime juice, honey and cinnamon.
8. Spoon the chilled yogurt into four bowls, top each with a quarter of the mango-mint salsa and sprinkle with the pumpkin seeds. Keep leftover plain yogurt covered in the fridge for up to 1 week.