Strained 2% Yogurt Bowls with Toasted Oat Crunch

Steps

1. Wash a heavy pot, a whisk, a ladle, a thermometer, a lidded glass or plastic container, a fine sieve and a double layer of cheesecloth in hot soapy water, rinse, then sanitize with boiling water. Set the Greek yogurt starter on the counter to take off the chill.
2. Pour the 2% milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C), about 20 minutes.
3. Hold the milk at 180–185°F (82–85°C) for 15 minutes, stirring now and then and adjusting the heat.
4. Set the pot in a sink of ice water and stir gently until the milk cools to 108–112°F (42–44°C), about 20–30 minutes. Skim off any skin.
5. Ladle about 1 cup of the warm milk into a clean bowl and whisk in the Greek yogurt starter until smooth. Pour this back into the pot and stir gently to mix it through the rest of the milk.
6. Pour the cultured milk into the sanitized container and cover. Incubate at 108–112°F (42–44°C) for 6–8 hours, such as in the oven with only the light on, checking with the thermometer. It's ready when set like soft custard and it pulls cleanly from the side when tilted.
7. Refrigerate the set yogurt right away at 40°F (4°C) or below until cold, about 2 hours.
8. Line the sieve with the cheesecloth, set it over a deep bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 10–12 hours until very thick, emptying the whey once or twice.
9. While the yogurt strains, wash and dry the pot. Toast the oats, walnuts and pumpkin seeds in the dry pot over medium heat, stirring, until fragrant and golden, about 6 minutes.
10. Take the pot off the heat, stir in the maple syrup and cinnamon until the oats and nuts are coated, then spread the crunch on a plate to cool and crisp, about 15 minutes.
11. Whisk the strained yogurt briefly until silky and divide it among 4 bowls, about 150 g each. Top with the blueberries and the oat crunch. Keep leftover yogurt covered in the refrigerator for up to 1 week and the crunch airtight at room temperature.