Stirred Yogurt with Mango-Pineapple and Pecan Crunch

Steps

1. Wash a heavy pot, whisk, thermometer and lidded glass jars in hot soapy water, rinse, then sanitize them with boiling water.
2. Pour the milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. 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. Once the milk is at 108–112°F (42–44°C), whisk the plain yogurt (the live starter) into a ladleful of the warm milk until smooth, then stir it back into the pot.
5. Pour the inoculated milk into the jars, cover, and incubate 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 tangy.
6. Immediately refrigerate the jars at 40°F (4°C) or below for at least 2 hours until cold. Then whisk the yogurt gently for a minute until creamy; this makes about 1,000 g of stirred yogurt with no whey drained.
7. While the yogurt chills, wash and dry the pot, then toast the oats and pecans in it over medium heat for 4–5 minutes until fragrant; cool and toss with the nutmeg.
8. Mash or blend half of the mango with the pineapple, lime juice and maple syrup into a smooth purée, then fold in the remaining half of the mango.
9. Divide the chilled yogurt among 4 bowls, spoon the mango-pineapple purée over each, and scatter the toasted oats and pecans on top. Keep any leftover yogurt refrigerated and use within 1–2 weeks.