Stirred Yogurt with Cardamom Mango and Pepitas

Steps

1. Wash a heavy pot, whisk, ladle, small bowl, thermometer and a 1.5-quart glass jar with hot soapy water, rinse with very hot water and let air-dry.
2. Heat: pour the whole milk into the pot and warm over medium-low, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10 to 20 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; setting the pot in a sink of cold water speeds this up.
4. Add the live starter: in the small bowl, whisk the plain yogurt with live active cultures with a ladle of the cooled milk until smooth, then stir it back into the pot of milk.
5. Incubate: pour the milk into the jar, cover, and keep it at 108–112°F (42–44°C), such as in an oven with only the light on, for 6 to 8 hours, until set and pleasantly tangy.
6. Refrigerate: move the jar to the fridge at 40°F (4°C) or below right away and chill for at least 3 hours, until cold and thick.
7. While the yogurt chills, toss the mango with the honey, lime juice and cardamom in a bowl; cover and refrigerate.
8. Whisk the chilled yogurt briskly for 30 seconds until creamy and smooth; with no whey drained, it yields about 4 cups, about 1 cup per serving.
9. Spoon the yogurt into 4 bowls and top each with a quarter of the cardamom mango, a quarter of the pumpkin seeds and a quarter of the mint. Serve cold.