Greek Yogurt Bowls with Dill, Mint and Tomatoes

Steps

1. Wash a heavy pot, whisk, thermometer, lidded container, strainer and cheesecloth in hot soapy water, rinse with boiling water, and let air-dry.
2. Heat the whole milk in the pot over medium-low, stirring often, to 180°F (82°C); hold at 180–185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water to speed it up.
4. Whisk the plain yogurt with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour into the clean container, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or an insulated cooler, until set and it pulls cleanly from the side.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 1 hour.
7. Line the strainer with cheesecloth over a bowl, spoon in the yogurt, cover, and strain in the refrigerator for 4–5 hours until thick; expect about 450 g of Greek yogurt and 550 g of whey.
8. Toss the grated cucumber with half the salt, rest 10 minutes, then squeeze out the liquid.
9. Stir the squeezed cucumber, dill, mint, lemon juice, garlic, the remaining half of the salt and the black pepper into the strained yogurt.
10. Divide the herbed yogurt among 4 bowls, top with the cherry tomatoes and walnuts, and drizzle with the olive oil. Keep leftovers refrigerated and eat within 3 days.