William Sonoma's Greek Yogurt With Pears and Honey

Ingredients

• 5 1/4 cups milk
• 5 ounces dried yogurt starter
• 2 pears, peeled and sliced
• 1/4 cup roughly chopped toasted nuts (pistachios walnuts or almonds)
• 4 tablespoons honey

Directions

1. 1

   In a large saucepan over medium heat, warm the milk, stirring occasionally, until it registers 160°F on an instant-read thermometer.

2. 2

   Transfer the milk to a large bowl with a pouring spout and let cool to lukewarm.

3. 3

   Pour 1/4 cup of the milk into a small bowl and whisk in the yogurt starter. Whisk the starter mixture into the large bowl of milk, making sure to incorporate all of the starter.

4. 4

   Pour the milk into yogurt jars, dividing evenly, and place in a yogurt maker.

5. 5

   Process for 13 hours according to the manufacturers instructions.

6. 6

   Line a fine-mesh sieve with coffee filters or 4 layers of cheesecloth and place over a bowl.

7. 7

   Pour the yogurt into the sieve and cover with plastic wrap.

8. 8

   Refrigerate until the yogurt is thick, at least 8 hours.

9. 9

   Transfer the drained yogurt to a clean bowl and stir until smooth.

10. 10

    If the yogurt is too thick, like cream cheese, whisk a little of the strained liquid (the whey) back into the yogurt.

11. 11

    To serve, divide the yogurt among 4 shallow bowls. Top with the pears and nuts and drizzle with the honey.