Thick Vanilla-Maple Greek Yogurt with Toasted Pecans

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, a lidded glass container, a fine strainer and cheesecloth with very hot water.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180°F (82°C) for 10–20 minutes, stirring, for a thicker set.
3. Cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water and stirring to speed it up.
4. In a small bowl, whisk the plain yogurt with about half a cup of the warm milk until smooth, then stir this starter 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 cooler with warm water, until set and tangy.
6. Immediately refrigerate at 40°F (4°C) or below for at least 2 hours.
7. Line the strainer with cheesecloth over a bowl, spoon in the chilled yogurt, cover, and strain in the refrigerator for 2–3 hours until thick.
8. Stir the maple syrup and vanilla into the strained yogurt until smooth.
9. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
10. Divide the yogurt among 4 bowls, top with the pecans and dust with the cinnamon. Keep leftovers refrigerated up to 1 week.