Strained 2% Greek Yogurt with Herbs and Garlic

Steps

1. Wash a heavy pot, whisk, thermometer, lidded glass or ceramic container, fine sieve and cheesecloth in hot soapy water, rinse, then sanitize by scalding with boiling water and let air-dry.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often so it doesn't scorch, until it reaches 180°F (82°C). Hold it at 180–185°F (82–85°C) for 10–20 minutes, stirring occasionally.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); set the pot in a sink of cold water to speed this up, stirring and checking with the thermometer.
4. Once the milk is at 108–112°F (42–44°C), whisk the live-culture plain yogurt in a small bowl with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour the inoculated milk into the sanitized container, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours (in an oven with only the light on, checked with the thermometer) until set, without stirring.
6. Refrigerate the yogurt immediately at 40°F (4°C) or below until cold, about 2 hours.
7. Line the sieve with a double layer of cheesecloth, set it over a bowl, spoon in the cold yogurt, cover, and strain in the refrigerator for 2–3 hours, until thick.Keep the whey for baking or discard it.
8. Stir the garlic, lemon juice, parsley, basil, salt and black pepper into the strained yogurt. Divide into 4 bowls.
9. Drizzle the olive oil over the bowls, dividing it evenly, and sprinkle with the red pepper flakes.
10. Warm the pita wedges in a dry skillet for about 1 minute per side and serve them with the herbed yogurt. Keep leftovers covered in the fridge for up to 5 days.