Strained Maple-Cinnamon Skim Greek Yogurt with Pecans

Steps

1. Wash a heavy pot, spoon, thermometer, a lidded container, a fine-mesh strainer and a cheesecloth or coffee-filter liner in hot soapy water, rinse well and sanitize with boiling water; let air-dry.
2. Pour the skim milk into the pot and heat over medium, stirring often so it doesn't scorch, until it reaches 180°F (82°C), then hold it at 180–185°F (82–85°C) for 10–20 minutes for a thicker set.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster in a sink of cold water, stirring and checking with the thermometer.
4. Add the live starter: stir the plain yogurt into the 108–112°F (42–44°C) milk until fully smooth.
5. Pour 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 warm insulated cooler, without stirring, until set and gently tangy.
6. Refrigerate the set yogurt right away at 40°F (4°C) or below for about 2 hours, until cold.
7. Set the lined strainer over a deep bowl, spoon in the cold yogurt, cover and strain in the refrigerator for 2–4 hours until thick.
8. While the yogurt strains, rinse and dry the pot, then toast the pecans in it over medium-low heat, stirring, for 4–5 minutes until fragrant; tip onto a plate to cool.
9. Discard the whey or save it for baking. Stir half of the maple syrup and the cinnamon into the strained yogurt until smooth.
10. Divide the yogurt among 4 bowls, top with the apple and the toasted pecans, and drizzle with the remaining half of the maple syrup. Keep leftover yogurt covered in the refrigerator for up to 1 week.