Set Skim Yogurt with Blueberry-Orange Compote

Steps

1. Wash the pot, whisk, thermometer and four lidded jars in very hot soapy water, then sanitize them by rinsing with boiling water.
2. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium-low, 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. Check with the thermometer before going on.
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 a ladle of the warm milk until smooth, then stir it back into the pot.
5. Incubate: divide the cultured milk evenly among the four jars and cover. Keep undisturbed 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, until set and it jiggles as one piece when tilted.
6. Refrigerate: move the jars immediately into the fridge at 40°F (4°C) or below and chill at least 2 hours to firm up. This makes about 1 kg of set yogurt; nothing is drained.
7. While the yogurt chills, wash the pot and toast the almonds in it over medium heat, stirring, for 3–4 minutes until golden; tip them onto a plate.
8. In the same pot, add the blueberries, orange, maple syrup, lemon zest and cardamom. Simmer over medium heat for 8–10 minutes, stirring, until the berries burst and the juice turns syrupy. Cool, then refrigerate.
9. To serve, spoon a quarter of the chilled compote over each jar of yogurt and scatter a quarter of the toasted almonds on top.