Stirred 2% Yogurt with Cilantro-Mint Chutney Swirl

Steps

1. Wash a heavy pot, whisk, thermometer and a 1-quart glass jar in hot soapy water, rinse, then sanitize them with boiling water and let air-dry.
2. Heat: pour the milk into the pot and warm it over medium, stirring often, until it reaches 180°F (82°C); hold it at 180°F (82°C) for 10–20 minutes, stirring, for a thicker yogurt.
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 and stirring to speed it up.
4. Add the starter: whisk the live plain yogurt with a ladleful of the warm milk until smooth, then stir that mixture back into the pot of milk.
5. Incubate: pour the inoculated milk into the jar, cover, and keep it at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a yogurt maker, until set and gently tangy; do not stir while it sets.
6. Refrigerate: move the set yogurt immediately to the fridge at 40°F (4°C) or below and chill at least 3 hours until cold, then whisk it until smooth and creamy for a stirred texture. The yield is about 1 kg; nothing is drained.
7. While the yogurt chills, make the chutney: blend or finely chop the cilantro, mint, green onion and jalapeño with the lime juice and the salt into a loose paste, and refrigerate it.
8. Rinse and dry the pot, then toast the cumin and the almonds in it over medium-low heat for 2–3 minutes until fragrant; let cool.
9. Divide the chilled yogurt among 4 bowls, swirl a quarter of the chutney into each, and sprinkle with the toasted cumin and almonds; keep any leftover yogurt chilled and use within 1–2 weeks.