Thick Whole Milk Greek Yogurt with Maple Walnuts

Steps

1. Wash a heavy pot, whisk, spoon, thermometer, lidded container and fine strainer in hot soapy water, rinse, then sanitize by pouring boiling water over them; let air-dry.
2. Pour the commercially pasteurized whole milk into the pot and heat over medium-low, stirring often, to 180°F (82°C). Hold it at 180°F (82°C) for 15 minutes, stirring, for a thicker yogurt.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30–40 minutes, or set the pot in a sink of cold water to speed it up.
4. In a small bowl, whisk the plain Greek yogurt starter with about a cup of the warm milk until smooth, then stir it back into the pot.
5. Pour into the sanitized container, cover and incubate at 108–112°F (42–44°C) for 6–8 hours (an oven with only the light on, or a cooler with warm water, works) until set and tangy.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 2 hours until cold.
7. Line the strainer with a damp, clean cloth or coffee filters, set it over a bowl, spoon in the cold yogurt, cover and strain in the refrigerator 3–4 hours until very thick.
8. Meanwhile, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, then stir in half of the maple syrup and the salt and cook 1 minute until glazed; spread on a plate to cool.
9. Dice the pear just before serving. Stir the remaining half of the maple syrup into the strained yogurt, spoon into 4 bowls, and top with the pear and maple walnuts. Keep leftover yogurt refrigerated up to 1 week.