Whisked Skim Yogurt Bowls with Toasted Oat Crunch

Steps

1. Make the crunch first: toast the oats and pumpkin seeds in a dry heavy pot over medium heat, stirring often, for 6–8 minutes until golden and fragrant. Stir in the cinnamon, tip the crunch onto a plate to cool, then store it airtight at room temperature.
2. Wash the pot, a whisk, a spoon, an instant-read thermometer and a lidded glass jar in hot soapy water, then rinse with boiling water and let air-dry on a clean towel.
3. Set the plain yogurt starter out on the counter so it loses its chill while the milk heats.
4. Pour the skim milk into the clean pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C).
5. Hold the skim milk at 180–185°F (82–85°C) for a full 20 minutes, stirring gently; the longer hold gives a thicker body.
6. 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; check often with the thermometer.
7. In a small sanitized bowl, whisk the plain yogurt starter with a ladleful of the warm skim milk until smooth, then stir this mixture back into the pot.
8. Pour the inoculated milk into the sanitized jar, cover and incubate at 108–112°F (42–44°C) for 8 hours, in an oven with only the light on, a yogurt maker or a cooler with warm water, without stirring, until set and tart.
9. Immediately refrigerate the covered yogurt at 40°F (4°C) or below for at least 4 hours until cold.
10. Whisk the chilled yogurt briskly for about 30 seconds until creamy and smooth. The batch yields about 1,000 g (about 4 cups), roughly 250 g per serving.
11. Divide the yogurt among four bowls, top each with a quarter of the blueberries and a quarter of the oat crunch, and serve cold. Keep leftover yogurt refrigerated up to 10 days.