Creamy Stirred Maple Skim Yogurt with Walnuts

Steps

1. Wash a heavy pot, whisk, thermometer and a lidded glass container in hot soapy water, rinse with boiling water and let air-dry.
2. Pour the commercially pasteurized skim milk into the pot and heat over medium, stirring often, to 180°F (82°C).
3. Hold the skim milk at 180–185°F (82–85°C) for 15 minutes, stirring gently and adjusting the heat; this gives a thicker, creamier set.
4. Take the pot off the heat and cool the skim milk to 108–112°F (42–44°C), setting the pot in a sink of cold water and stirring to speed it up, about 20 minutes.
5. In a small bowl, whisk the Greek yogurt starter with about a ladleful of the warm milk until smooth, then stir it back into the pot.
6. Pour into the clean container, cover and incubate at 108–112°F (42–44°C) for 7 hours, such as in an oven with only the light on or a cooler with warm water, until set and gently tangy.
7. Immediately refrigerate the yogurt at 40°F (4°C) or below for at least 3 hours until cold.
8. Meanwhile, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool; dice the pear just before serving.
9. Whisk the chilled yogurt briskly for 30 seconds until smooth and creamy, then stir in half the maple syrup. Expect about 1,000 g (4 cups) of yogurt; nothing is drained, so the nutrition matches the starting ingredients.
10. Divide the yogurt among 4 bowls, top with the pear and walnuts, and drizzle with the remaining half of the maple syrup. Keep leftovers refrigerated up to 1 week.