Skim Set Yogurt with Cardamom Mango Crunch

Steps

1. Wash and sanitize a heavy pot, a whisk, a thermometer and four 8-ounce jars with lids.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium-low, stirring often, to 180°F (82°C); hold it between 180°F and 185°F for 15 minutes, stirring, to help the yogurt set firmly.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes, or faster in a sink of cool water, stirring now and then.
4. In a small bowl, whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour the cultured milk into the jars, cover and incubate undisturbed at 108–112°F (42–44°C), such as in an oven with only the light on or an insulated cooler with warm water, for 6–8 hours until set and the yogurt pulls away cleanly from the jar side.
6. Refrigerate the jars immediately at 40°F (4°C) or below for at least 2 hours to firm up. The four jars hold about 1,000 g of set yogurt, with no whey drained.
7. While the yogurt chills, toast the almonds and shredded coconut in a dry clean skillet over medium-low heat for 3–4 minutes until golden, then cool.
8. In a bowl, toss the mango with the lime juice, cardamom and honey.
9. Just before serving, top each chilled jar with a quarter of the cardamom mango and a quarter of the almond-coconut crunch.