Set Maple Yogurt with Walnut-Pear Crunch

Steps

1. Wash a heavy pot, a whisk, a small bowl, a quart glass jar with lid and a thermometer in hot soapy water, then rinse with boiling water to sanitize.
2. Heat: pour the commercially pasteurized whole milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes, or faster with the pot set in a sink of cold water. Check with the thermometer before going on.
4. Add starter: once the milk is at 108–112°F (42–44°C), whisk the plain yogurt with live cultures and a ladle of the warm milk in the small bowl until smooth, then stir this mixture back into the pot of milk.
5. Incubate: pour the cultured milk into the sanitized jar, cover, and keep it at 108–112°F (42–44°C), such as in an oven with only the light on or a yogurt maker, undisturbed for 6–8 hours until set and it pulls cleanly from the jar side when tilted.
6. Refrigerate: move the yogurt to the fridge right away at 40°F (4°C) or below and chill at least 3 hours to firm up. It makes about 4 cups, one cup per serving; it is not drained.
7. While the yogurt chills, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
8. Just before serving, toss the pear with the lemon juice.
9. Spoon the yogurt into 4 bowls, top each with a quarter of the pear and a quarter of the walnuts, and drizzle each with a quarter of the maple syrup.