Greek Yogurt with Pears and Honey
- 5 1/4 cups milk
- 5g (1 packet) dried yogurt starter
- 2 pears, peeled and sliced
- 1/4 cup roughly chopped toasted nuts, such as
pistachios, walnuts and almonds
- 4 Tbs. honey
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. Pour the milk into 7 yogurt jars, dividing evenly, and place in a yogurt maker. Process for 13 hours according to the manufacturers instructions.
Line a fine-mesh sieve with coffee filters or 4 layers of cheesecloth and place over a bowl. Pour the yogurt into the sieve and cover with plastic wrap. Refrigerate until the yogurt is thick, at least 8 hours. Transfer the drained yogurt to a clean bowl and stir until smooth. If the yogurt is too thick, like cream cheese, whisk a little of the strained liquid (the whey) back into the yogurt.
To serve, divide the yogurt among 4 shallow bowls. Top with the pears and nuts and drizzle with the honey. Serves 4.