Labneh-Style Skim Yogurt with Za'atar Herbs

Steps

1. Wash a heavy pot, whisk, thermometer, lidded container, strainer and spoon in hot soapy water, rinse, then sanitize with boiling water and let air dry.
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 so it doesn't scorch.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), setting it in a sink of cold water to speed this up and checking with the thermometer.
4. In a small bowl, whisk the plain yogurt starter with a ladle of the warm milk until smooth, then stir this mixture back into the pot.
5. Pour the inoculated milk into the clean container, 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, undisturbed, until set and tangy.
6. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 2 hours until cold.
7. Line the strainer with a double layer of clean cheesecloth or a coffee filter, set it over a bowl, spoon in the cold yogurt, cover and strain in the refrigerator for 4–6 hours until very thick.
8. Meanwhile, toast the sesame seeds in a dry skillet over medium-low heat for 2–3 minutes until golden, then cool.
9. Make the za'atar oil: stir the olive oil with the oregano, thyme, toasted sesame seeds and lemon zest.
10. Stir the salt into the strained yogurt, spread it into a shallow bowl, spoon the za'atar oil over the top and scatter with the mint.
11. Serve with the red bell pepper strips and cucumber spears for scooping. Keep leftovers refrigerated and use within 1 week.