Whole Milk Greek Yogurt with Cilantro-Lime Herbs

Steps

1. Wash a heavy pot, whisk, spoon, thermometer, lidded container, strainer and cheesecloth in hot soapy water, rinse, then sanitize them with boiling water and let them air-dry.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C) on the thermometer.
3. Hold the milk at 180–185°F (82–85°C) for 10–20 minutes, adjusting the heat and stirring gently.
4. Take the pot off the heat and cool the milk to 108–112°F (42–44°C); setting the pot in a sink of cold water speeds this up. Skim off any skin.
5. 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 it back into the pot.
6. Cover the pot and incubate at 108–112°F (42–44°C) for 6–8 hours, using an oven with only the light on or a cooler with warm water, checking with the thermometer. Don't stir; it is ready when set and it pulls cleanly from the side when tilted.
7. Immediately refrigerate the yogurt at 40°F (4°C) or below until cold, about 2 hours.
8. Line the strainer with a double layer of cheesecloth, set it over a bowl, spoon in the cold yogurt, cover and strain in the refrigerator for 3–4 hours until thick.
9. While the yogurt strains, toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until they pop, then cool them.
10. Stir the lime juice, salt, cumin, jalapeño and green onion into the strained yogurt, then fold in the cilantro and mint.
11. Divide into 4 bowls, drizzle with the olive oil and top with the toasted pumpkin seeds. Keep leftovers covered in the refrigerator for up to 5 days.