Strained 2% Greek Yogurt with Blueberry-Ginger Compote

Steps

1. Wash a heavy pot, whisk, thermometer, a lidded glass container, a strainer and cheesecloth in hot soapy water, rinse well and sanitize with boiling water; let air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often so it doesn't scorch, until it reaches 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring now and then.
3. 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. 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 of milk.
5. Pour the cultured milk into the sanitized container, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a yogurt maker, without stirring, until it is set and tangy.
6. Immediately refrigerate the set yogurt at 40°F (4°C) or below for at least 2 hours to firm up.
7. Line the strainer with a double layer of cheesecloth, set it over a bowl, spoon in the chilled yogurt, cover, and drain in the refrigerator for 3–4 hours until thick. You should have about 700 g of strained yogurt and about 1.
8. While the yogurt drains, make the compote: rinse the pot, then simmer the frozen blueberries, orange juice, maple syrup and grated ginger over medium heat for 6–8 minutes until the berries burst.
9. Stir the cornstarch with 1 tablespoon of liquid spooned from the pot, then stir it back into the compote and simmer 1 minute until glossy and thick. Cool, then refrigerate.
10. Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes until golden; let cool.
11. Divide the strained yogurt among 4 bowls, spoon the blueberry-ginger compote over each, and scatter with the toasted almonds. Keep leftover yogurt and compote refrigerated and use within 1 week.