Vanilla Bean Set Yogurt with Mango and Toasted Coconut

Steps

1. Wash a heavy pot, whisk, thermometer and four 1-cup jars with hot soapy water, then rinse with boiling water to sanitize and let them air-dry.
2. Pour the milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C).
3. Hold the milk at 180–185°F (82–85°C) for 10–20 minutes, stirring gently, to give the yogurt a firmer set.
4. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes on the counter or 10 minutes in a sink of cold water.
5. In a small bowl, whisk the plain yogurt starter with about a ladleful of the warm milk until smooth, then stir this mixture back into the pot.
6. Divide the cultured milk evenly among the four jars, cover, and incubate undisturbed at 108–112°F (42–44°C) for 6–8 hours, such as in an oven with only the light on, until set and the yogurt pulls cleanly from the jar side when tilted.
7. Move the jars straight to the fridge at 40°F (4°C) or below and chill at least 2 hours until cold and firm. This makes about 1 kg of set yogurt; nothing is drained.
8. While the yogurt chills, toast the shredded coconut in a dry skillet over medium-low heat, stirring, 2–3 minutes until golden, then let it cool.
9. Toss the diced mango with the lime juice in a bowl.
10. Stir together the brown sugar and vanilla until the sugar starts to dissolve, then swirl a quarter of this mixture gently into the top of each chilled jar.
11. Spoon a quarter of the mango onto each jar and finish each with a quarter of the toasted coconut. Keep leftovers refrigerated and use within 1–2 weeks.