Thick Skim Greek Yogurt with Strawberry-Balsamic Compote

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, 2-quart jar or container with lid, fine strainer and cheesecloth by rinsing with boiling water; set the plain Greek yogurt starter out to lose its chill.
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), about 20–25 minutes.
3. Hold the skim milk at 180–185°F (82–85°C) for 10–20 minutes, stirring now and then; this firms the final texture.
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, about 20–30 minutes.
5. In a small bowl, whisk the Greek yogurt starter with about a cup of the warm skim milk until smooth, then stir this mixture back into the pot.
6. Pour into the sanitized jar, cover and incubate at 108–112°F (42–44°C), such as in an oven with only the light on or a yogurt maker, undisturbed for 6–8 hours until set and it pulls away cleanly from the side when tilted.
7. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 2 hours to firm.
8. Line the strainer with a double layer of cheesecloth, set it over a bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 3–4 hours until thick.Refrigerate the whey for baking or smoothies, or discard.
9. While it strains, make the compote: in a clean saucepan, combine the strawberries, balsamic and honey and simmer over medium heat for 6–8 minutes until the berries soften and release juice.
10. Stir the cornstarch into the cold water, add this slurry to the strawberries, and simmer 1 minute until glossy and thickened. Stir in the black pepper, cool, then refrigerate.
11. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool.
12. Whisk the strained yogurt smooth, divide among 4 bowls, and spoon the strawberry-balsamic compote and walnuts over each. Keep leftovers refrigerated and eat within 7 days.