Creamy Stirred Skim Yogurt with Basil and Tomatoes

Steps

1. Wash a heavy pot, a whisk, a thermometer and a clean quart jar in hot soapy water, rinse well, and scald them with boiling water to sanitize.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold between 180°F and 185°F (82–85°C) for 15 minutes, stirring, for a thicker set.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster in a sink of cool water; skim off any skin.
4. In a small bowl, whisk the live plain yogurt with a ladleful of the warm milk until smooth, then stir it back into the pot.
5. Pour into the sanitized jar, 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 gently tangy.
6. Refrigerate right away at 40°F (4°C) or below for at least 3 hours until cold.
7. Whisk the chilled yogurt for 30 seconds until creamy and smooth; it makes about 1 kg, no whey drained.
8. Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes until they pop; cool.
9. Toss the cherry tomatoes with the olive oil, salt and black pepper.
10. Divide the yogurt among 4 bowls, spoon the tomatoes over, and top with the basil and pumpkin seeds.