William Sonoma's Greek Yogurt With Pears and Honey

Recipe by KellyMac6
READY IN: 24hrs 15mins


  • 5 14
    cups milk
  • 5
    ounces dried yogurt starter
  • 2
    pears, peeled and sliced
  • 14
    cup roughly chopped toasted nuts (pistachios walnuts or almonds)
  • 4
    tablespoons honey


  • In a large saucepan over medium heat, warm the milk, stirring occasionally, until it registers 160°F on an instant-read thermometer.
  • Transfer the milk to a large bowl with a pouring spout and let cool to lukewarm.
  • 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 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.