Strained Vanilla Skim Greek Yogurt with Mango-Lime

Steps

1. Wash a heavy pot, whisk, thermometer, lidded container, strainer and cheesecloth in hot soapy water, then rinse with boiling water to sanitize.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 15 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), about 30 minutes, or set the pot in a sink of cold water to speed it up.
4. In a small bowl, whisk the Greek yogurt starter with about a ladleful of the warm milk until smooth, then stir this mixture back into the pot.
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 yogurt maker, until set like soft custard. Do not stir while it sets.
6. Refrigerate the yogurt right away at 40°F (4°C) or below until cold, about 2 hours.
7. Line the strainer with a double layer of cheesecloth, set it over a bowl, and spoon in the cold yogurt. Cover and strain in the refrigerator for 2 hours, until thick. You'll get about 700 g of strained yogurt (roughly 175 g per serving) and about 1.3 kg of whey to discard or use in baking.
8. Stir the vanilla and brown sugar into the strained yogurt until smooth.
9. Toast the shredded coconut in a dry skillet over medium-low heat, stirring, for 2–3 minutes until golden; let cool.
10. Toss the mango with the lime juice.
11. Divide the vanilla yogurt among 4 bowls, top each with a quarter of the mango and a quarter of the toasted coconut, and serve. Keep leftover yogurt refrigerated up to 1 week.