Whole Milk Vanilla Greek Yogurt with Spiced Pear

Steps

1. Wash and sanitize a heavy pot, whisk, thermometer, a lidded container, a strainer and cheesecloth with boiling water.
2. Heat: pour the commercially pasteurized whole milk into the pot and heat over medium, stirring often, to 180°F (82°C); hold at 180°F for 15 minutes, stirring so it doesn't scorch.
3. Cool: cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water to speed it up and checking with the thermometer.
4. Add starter: whisk the plain Greek yogurt with live active cultures into about a cup of the 108–112°F milk until smooth, then stir it back into the pot.
5. Incubate: pour into the sanitized container, cover, and keep at 108–112°F (42–44°C) for 6–8 hours, such as in an oven with only the light on or an insulated cooler, until set and tangy.
6. Refrigerate: immediately chill the set yogurt at 40°F (4°C) or below for at least 2 hours.
7. Stir the vanilla and half of the brown sugar into the strained yogurt; keep refrigerated.
8. Rinse the pot, melt the butter over medium heat, and add the pear, the remaining half of the brown sugar, the cardamom and the lemon juice; cook 6–8 minutes until tender, then cool.
9. Toast the walnuts in the dry pot 3–4 minutes until fragrant.
10. Divide the yogurt among four bowls, top with the spiced pear and the walnuts, and serve.