Skim Greek Yogurt with Spiced Mango Compote

Steps

1. Wash a heavy pot, whisk, thermometer, lidded jars, strainer and spoons in hot soapy water, then rinse with boiling water and let them air-dry.
2. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it 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), setting the pot in a sink of cold water to speed it up and checking with the thermometer.
4. Add starter: in a small bowl, whisk the live-culture plain yogurt with about 1 cup of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Incubate: pour into the clean jars, cover, and keep at 108–112°F (42–44°C) in an oven with only the light on or a warm cooler, undisturbed, for 6–8 hours until set and tangy.
6. Refrigerate: move the jars to the refrigerator right away and chill at 40°F (4°C) or below for at least 2 hours until cold.
7. Line the strainer with clean, damp cheesecloth or coffee filters over a bowl, spoon in the chilled yogurt, cover, and strain in the refrigerator for 3–4 hours. Expect about 750–800 g of thick Greek yogurt and about 1.
8. While it strains, rinse and dry the pot. Toast the walnuts and shredded coconut over medium-low heat, stirring, 3–4 minutes until golden, then tip onto a plate to cool.
9. In the same pot, cook the mango, brown sugar, lemon juice and nutmeg over medium heat for 6–8 minutes until jammy. Stir in the vanilla off the heat, then refrigerate the compote until cold.
10. Divide the strained yogurt among 4 bowls, spoon the mango compote over, and sprinkle with the toasted walnuts and coconut. Keep leftover yogurt refrigerated.