Pourable Vanilla-Date Yogurt with Pear and Walnuts

Steps

1. Wash a heavy pot, whisk, ladle, thermometer and a 1.5-quart glass jar in hot soapy water, rinse, then sanitize with boiling water and let air-dry.
2. Pour the milk into the pot and heat over medium-low, stirring often, until it reaches 180°F (82°C).
3. Hold the milk at 180°F (82°C) for 10 minutes, adjusting the heat and stirring so it doesn't scorch.
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 and stirring to speed it up.
5. In a small clean bowl, whisk the plain yogurt with a ladleful of the warm milk until smooth, then stir this starter mixture back into the pot.
6. Pour the cultured milk into the jar, cover, and incubate at 108–112°F (42–44°C) for 6 hours, in an oven with only the light on or a cooler with warm water, without stirring or jostling.
7. When it is softly set with a clean tangy smell, refrigerate right away at 40°F (4°C) or below and chill for at least 4 hours.
8. Once cold, whisk the chopped dates, vanilla and nutmeg into the yogurt until smooth and pourable; no whey is drained, so the yield is about 4 cups, 1 cup per serving.
9. Just before serving, pour the yogurt into four bowls or glasses and top each with a quarter of the diced pear and a quarter of the chopped walnuts.
10. Keep leftover flavored yogurt refrigerated and use within 1 week, keeping the pear and walnuts separate until serving.