Thick Skim Greek Yogurt with Mango-Lime Purée

Steps

1. Wash a heavy pot, whisk, spoon, lidded container and a fine strainer in hot soapy water, rinse, then sanitize with boiling water and let them air-dry.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often, until a thermometer reads 180°F (82°C).
3. Hold the skim milk at 180–185°F (82–85°C) for 15 minutes, stirring now and then and adjusting the heat to keep it steady.
4. Take the pot off the heat and cool the skim milk to 108–112°F (42–44°C), setting the pot in a sink of cold water and stirring to speed it up.
5. In a small bowl, whisk the Greek yogurt starter with about a cup of the warm skim milk until smooth, then stir this starter mixture back into the pot.
6. Cover the pot and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or wrapped in towels, checking with the thermometer, until the yogurt is set and jiggles like custard.
7. Refrigerate the yogurt right away at 40°F (4°C) or below until cold, about 2 hours.
8. Line the sanitized strainer with clean cheesecloth, set it over a bowl, spoon in the cold yogurt, cover, and place it in the refrigerator at 40°F (4°C) or below to strain for 3–4 hours until thick; never strain at room temperature.
9. Expect about 900 g of strained Greek yogurt and about 1100 g of whey; discard the whey or refrigerate it for baking.
10. While the yogurt strains in the refrigerator, blend the mango, lime juice and honey in a blender until smooth, then chill the mango purée.
11. Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until they pop and smell nutty, then cool.
12. Divide the strained yogurt among 4 bowls, spoon a quarter of the mango purée over each, and top each with a quarter of the toasted pumpkin seeds and the mint.