Set 2% Yogurt with Basil, Roasted-Garlic Tomatoes

Steps

1. Wash a heavy pot, a whisk, a thermometer and four 8-ounce jars in hot soapy water, rinse, then sanitize the jars with boiling water and let them air-dry.
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°F for 10–20 minutes, lowering the heat to keep it steady.
3. Set the pot in a sink of cold water and stir until the milk cools to 108–112°F (42–44°C).
4. In a small bowl, whisk the plain yogurt with about a ladleful of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Divide the milk evenly among the jars, cover, and incubate at 108–112°F (42–44°C) in an oven with only the light on or in a yogurt maker for 6–8 hours, until set and it pulls cleanly from the jar side when tilted.
6. Refrigerate the jars right away at 40°F (4°C) or below for at least 4 hours to firm up. Yield is about 1 kg of set yogurt, roughly 250 g per jar; it is not drained.
7. Before serving, wash and dry the pot. Toast the walnuts in the dry pot over medium heat for 2–3 minutes, stirring, then tip them onto a plate.
8. Warm the olive oil in the same pot over medium heat, add the garlic and cook 1–2 minutes until pale golden.
9. Add the cherry tomatoes, red pepper flakes, salt and black pepper and cook 4–5 minutes until blistered and juicy. Stir in the balsamic and take off the heat.
10. Spoon a quarter of the tomato mixture over each jar of cold yogurt, then top each with a quarter of the walnuts and a quarter of the basil. Serve right away.