Pourable Maple-Cinnamon Yogurt with Pears and Pecans

Steps

1. Wash a heavy pot, whisk, thermometer, small bowl, 1-quart jar and lid in hot soapy water, rinse well, then pour boiling water over them to sanitize.
2. Pour the commercially pasteurized 2% milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it at 180–185°F for 10 minutes, stirring so it doesn't scorch.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster in a sink of cold water.
4. In the small bowl, whisk the plain yogurt starter with a ladleful of the warm milk until smooth, then stir it back into the pot.
5. Pour the milk into the jar, cover, and incubate at 108–112°F (42–44°C) for 6 hours (an oven with only the light on, or a cooler with warm water), until thickened but still pourable.
6. Refrigerate the yogurt at 40°F (4°C) or below right away for at least 4 hours. It makes about 1 kg, roughly 4 cups.
7. While it chills, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
8. Whisk the maple syrup and cinnamon into the cold yogurt until smooth and pourable.
9. Divide the yogurt among 4 glasses, top with the diced pear and toasted pecans, and serve cold. Keep leftovers refrigerated up to 1 week.