Thick 2% Greek Yogurt with Strawberry-Balsamic Compote

Steps

1. Wash a heavy pot, whisk, thermometer, spoon and a lidded glass or plastic container in hot soapy water, rinse, then pour boiling water over them to sanitize and let air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring now and then; this makes a thicker yogurt.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); set the pot in a sink of cold water to speed this up, stirring and checking the thermometer.
4. In a small bowl, whisk the plain yogurt starter with a ladleful of the warm milk until smooth, then stir this 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, such as in an oven with only the light on or a cooler with warm water bottles, without stirring, until set like custard.
6. Refrigerate the set yogurt immediately at 40°F (4°C) or below and chill at least 2 hours.
7. Line a sieve with a clean, damp cheesecloth or coffee filters, set it over a bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 2–3 hours, until thick.Discard or save the whey for baking.
8. While the yogurt strains, make the compote: in a small saucepan, combine the strawberries, brown sugar and balsamic and simmer over medium heat for 8–10 minutes, crushing some berries, until saucy.
9. Stir the cornstarch into the cold water, add it to the strawberries with the black pepper, and simmer 1 minute until glossy and thickened. Cool, then refrigerate.
10. Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until they puff and smell nutty; cool.
11. Whisk the strained yogurt until smooth, divide it among 4 bowls, spoon the strawberry compote on top and scatter with the pumpkin seeds. Keep leftover yogurt refrigerated and use within 1 week.