Stirred Yogurt with Raspberry-Orange Cardamom Compote

Steps

1. Wash a heavy pot, whisk, spoon, thermometer and a 1.5-quart glass jar with hot soapy water and rinse well. Pour boiling water over the jar and utensils to sanitize, then let them air-dry.
2. Heat: pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it at 180°F (82°C) for 10 to 20 minutes, stirring and adjusting the heat so it doesn't scorch.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster by setting the pot in a sink of cold water. Check with the thermometer.
4. Add starter: only once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt in a small bowl with a ladle of the warm milk until smooth, then stir it back into the pot of milk.
5. Incubate: pour the inoculated milk into the sanitized jar, cover, and keep it at 108–112°F (42–44°C), such as in a yogurt maker or an oven with only the light on, for 6 to 8 hours until set and pleasantly tangy.
6. Refrigerate: move the jar straight into the fridge at 40°F (4°C) or below and chill for at least 2 hours until cold.
7. While the yogurt chills, rinse and dry the pot. Toast the oats and sesame seeds in it over medium heat, stirring, for 4 to 5 minutes until golden, then tip onto a plate to cool.
8. In the same pot, simmer the raspberries, chopped orange, orange juice, maple syrup and cardamom over medium heat for 8 to 10 minutes, mashing lightly, until jammy. Cool, then refrigerate the compote until cold.
9. Whisk the chilled yogurt briskly for 30 seconds until creamy and smooth; it makes about 4 cups. Spoon into 4 bowls, swirl in the compote, and sprinkle with the toasted oats and sesame seeds. Keep leftover yogurt refrigerated.