1. Cinnamon Apple Yoghurt Bowl
Mix the apple, maple syrup, cinnamon, and nutmeg in a container.
Fill it with 1/8 cup of water.
Cook it on a low flame until soft.
After cooking it for 10-12 minutes, let it cool down.
Use this topping on your yoghurt.
Add some chopped walnuts.
2. Strawberry- Chocolate Greek Yoghurt Bark
Line a rimmed baking sheet with parchment paper.
Take a medium-sized bowl and stir some yoghurt, maple syrup, or honey and vanilla.
Spread it onto a baking sheet into a 10-15 inch rectangle.
Add strawberries and sprinkle ¼ cup of mini chocolate chips.
Freeze it for approximately 3 hours
Cut or break it into 32 pieces.
3. Homemade Plain Greek Yoghurt
Heat milk in a container on a medium-high flame.
Keep stirring it frequently until it starts steaming and is barely bubbling.
Register 180 degrees F on a candy thermometer.
Pour the milk into a clean container.
Stir it and keep checking the temperature until it is 110 degrees F.
Cover the container with a cloth to let it stay warm.
Place it undisturbed for at least 8-12 hours.
When it thickens and becomes tangy, refrigerate it for approximately 2 hours.
Arrange two layers of cheesecloth and place them over a large bowl.
Spoon the cooled yoghurt into the cheesecloth.
Let it stay covered and refrigerate it for 8 to 24 hours.
Take it out depending on how thick you want it.
Your homemade plain Greek yoghurt is ready after a lot of hard work and patience.