Dill-Cucumber Strained Yogurt with Crisp Chickpeas

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, a clean jar and a strainer with boiling water.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); setting the pot in a sink of cold water speeds this up.
4. Whisk the plain yogurt starter with a ladle 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), such as in an oven with only the light on, for 6–8 hours, until set and tangy. Don't stir while it sets.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 2 hours.
7. Line the strainer with a clean, damp cloth or coffee filters, set it over a bowl, add the chilled yogurt, cover and strain in the refrigerator for 3–4 hours, until thick.
8. Stir the cucumber, dill, lemon juice, garlic, half the salt and half the olive oil into the strained yogurt. Keep it cold.
9. Just before serving, wipe the pot dry, heat the remaining half of the olive oil over medium-high and fry the chickpeas, shaking often, for 8–10 minutes until crisp. Toss with the cumin, black pepper and the remaining half of the salt.
10. Spoon the yogurt into four bowls and top with the warm chickpeas. Keep leftover yogurt refrigerated and use within a week.