Strained Greek Yogurt with Cardamom Mango Compote

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, a lidded glass container, a fine strainer and cheesecloth with boiling water.
2. Heat the commercially pasteurized whole milk in the pot over medium-low, stirring often, to 180°F (82°C); hold it at 180°F (82°C) for 15 minutes, stirring so it doesn't scorch.
3. Cool the milk to 108–112°F (42–44°C) by setting the pot in a sink of cold water and stirring; check with the thermometer.
4. Add the live starter: in a small bowl, whisk the plain yogurt with a ladle of the warm milk until smooth, then stir it back into the pot.
5. Pour into the sanitized container, cover and incubate at 108–112°F (42–44°C), such as in an oven with only the light on, for 6–8 hours until set and tangy.
6. Refrigerate the yogurt immediately at 40°F (4°C) or below for at least 2 hours until cold.
7. Line the strainer with cheesecloth over a bowl, add the cold yogurt, cover and strain in the refrigerator for 2–3 hours until thick.
8. While it strains, rinse and dry the pot. Toast the oats and pumpkin seeds over medium heat for 4–5 minutes until fragrant; drizzle with half the honey, stir 1 minute, then spread on a plate to cool.
9. In the same pot, warm the mango with the remaining half of the honey and the cardamom over medium heat for 4 minutes until juicy; stir in the lime juice and chill until cool.
10. Divide the strained yogurt among 4 bowls, spoon the cardamom mango over it and scatter the oat and pumpkin seed crunch on top. Keep leftover yogurt refrigerated.