Creamy Vanilla Yogurt with Cinnamon Pears

Steps

1. Wash and sanitize a heavy pot, a whisk, a thermometer, a small bowl and a clean lidded container with very hot water.
2. Heat: pour the commercially pasteurized skim milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180–185°F (82–85°C) for 20 minutes, stirring, for a creamier body.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), checking with the thermometer; set the pot in a sink of cold water to speed this up.
4. Add starter: in the small bowl, whisk the live-culture plain yogurt with about a ladle of the warm milk until smooth, then whisk it back into the pot.
5. Incubate: pour into the sanitized container, cover and keep at 108–112°F (42–44°C), such as in an oven with only the light on, for 6–8 hours until set and tangy, without stirring.
6. Refrigerate: move the yogurt straight to the fridge at 40°F (4°C) or below and chill at least 3 hours until cold.
7. While the yogurt chills, rinse the pot, add the pear, cinnamon and water and simmer covered 6–8 minutes until tender; cool, then refrigerate.
8. Flavor after culturing: whisk the chilled yogurt with the vanilla and maple syrup until smooth and creamy; it makes about 1 kg, nothing drained.
9. Divide the yogurt among 4 bowls, spoon over the cinnamon pears and top with the walnuts. Keep leftovers refrigerated up to 1 week.