Set 2% Yogurt with Mango-Orange Compote

Steps

1. Wash a heavy pot, whisk, thermometer and a 1.5-quart glass jar or four 1-cup jars in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180°F (82°C) for 10 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), checking with the thermometer, about 30–40 minutes, or set the pot in a sink of cold water to speed it up.
4. Add starter: once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt in a small bowl with about half a cup of the warm milk until smooth, then stir this mixture back into the pot.
5. Incubate: pour the milk into the jars, cover, and keep at 108–112°F (42–44°C) for 6–8 hours in an oven with only the light on, a yogurt maker or a cooler with warm water, without stirring or jostling, until set and lightly tangy.
6. Refrigerate: as soon as the yogurt is set, move the jars immediately to the fridge at 40°F (4°C) or below and chill at least 3 hours to firm up. Yield is about 1 kg (4 cups) of set yogurt; nothing is drained.
7. While the yogurt chills, rinse and dry the pot. Toast the almonds in it over medium heat for 3–4 minutes until golden, then tip them onto a plate.
8. In the same pot, simmer the mango, orange juice and maple syrup over medium heat for 6–8 minutes until the mango softens and the juice turns syrupy. Stir in the vanilla, cool, then chill the compote in the fridge.
9. To serve, spoon the cold set yogurt into four bowls, then top each with a quarter of the mango compote and a quarter of the toasted almonds. Keep leftover yogurt and compote covered in the fridge at 40°F (4°C) or below for up to 1 week.