Set Whole Milk Yogurt Bowls with Spiced Chickpeas

Steps

1. Wash a heavy pot, whisk, spoon, thermometer and a 1-quart glass jar in hot soapy water, then rinse with boiling water to sanitize.
2. Pour the whole milk into the pot and heat 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. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes on the counter or about 10 minutes with the pot in a sink of cold water, stirring occasionally.
4. In a small clean bowl, whisk the plain yogurt starter with a ladle of the warm milk until smooth, then stir it back into the pot of milk.
5. Pour the cultured milk into the sanitized jar and cover. Incubate undisturbed at 108–112°F (42–44°C) for 6–8 hours (oven with the light on, a cooler with warm water, or a yogurt maker), checking with the thermometer, until set and it pulls away cleanly when tilted.
6. Refrigerate the yogurt immediately at 40°F (4°C) or below for at least 2 hours to firm up. Makes about 1 kg (4 cups) of set yogurt.
7. When ready to serve, wash and dry the pot. Heat half the olive oil in it over medium heat, add the chickpeas, cumin, paprika and half the salt, and cook, stirring, 6–8 minutes until warm and lightly crisp.
8. In a bowl, toss the cherry tomatoes, red onion, parsley, mint, lemon juice, the remaining half of the olive oil and the remaining half of the salt.
9. Spoon the chilled yogurt into four bowls, top each with a quarter of the warm chickpeas and a quarter of the tomato-herb salad, and serve. Keep leftover plain yogurt covered in the fridge up to 1 week, saving 30 g as starter for the next batch.