Set 2% Yogurt with Za'atar-Style Herb Oil

Steps

1. Wash a heavy pot, whisk, ladle, small bowl, thermometer and four 8-ounce jars with lids in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized 2% milk into the pot and warm over medium, stirring often, until it reaches 180°F (82°C). Hold it at 180°F (82°C) for 10 to 20 minutes, stirring, for a firmer set.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), checking with the thermometer; setting the pot in a sink of cold water speeds this up.
4. Add starter: once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt with a ladle of the warm milk in the small bowl until smooth, then stir it back into the pot.
5. Incubate: divide the cultured milk among the jars, cover, and keep undisturbed at 108–112°F (42–44°C), such as in an oven with only the light on or a cooler filled with warm water, for 6 to 8 hours until set and tangy.
6. Refrigerate: as soon as the yogurt is set, move the jars immediately to the fridge at 40°F (4°C) or below and chill at least 3 hours to firm up. Yield is about 1 kg of set yogurt, nothing drained.
7. While the yogurt chills, toast the pumpkin seeds and then the sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes each; let them cool.
8. Make the herb oil: stir the olive oil, thyme, oregano, lemon zest, toasted sesame seeds and salt together in a small bowl.
9. To serve, top each chilled jar with a quarter of the cherry tomatoes, a quarter of the herb oil and a quarter of the toasted pumpkin seeds. Keep any unflavored yogurt refrigerated at 40°F (4°C) or below for up to 1 week.