Creamy Whole Milk Yogurt with Dill-Cucumber Herbs

Steps

1. Wash a heavy pot, whisk, thermometer and lidded glass jars in hot soapy water, rinse well, and sanitize with boiling water; let them air-dry.
2. Pour the whole milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180°F for 10–20 minutes, stirring so it doesn't scorch, for a thicker, creamier set.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), checking with the thermometer; a sink of cold water speeds this up.
4. Whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this starter back into the pot.
5. Pour into the jars, cover, and incubate at 108–112°F (42–44°C), in an oven with only the light on or a cooler with warm water, for 6–8 hours, until set and pleasantly tangy.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 2 hours until cold.
7. While it chills, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
8. Stir the chilled yogurt until smooth and creamy (about 4 cups, nothing drained). Fold in the cucumber, dill, garlic, lemon juice, salt and black pepper.
9. Spoon into 4 bowls, drizzle with the olive oil and scatter the toasted walnuts on top. Keep leftover yogurt chilled and use within a week.