I’ve been making yogurt - cow milk for me, goat milk for Katy - and the results have been amazing. I prefer the creaminess and thickness of ‘greek’ yogurt, so I have a fine mesh strainer which really works well.
For breakfast, I often combine raw rolled oatmeal with yogurt - sometimes as a mix-in, sometimes blending the whole as a smoothie - with berries if we have them. However, Katy recently bought me a couple of slabs of halvah and somewhere saw a suggestion of using it to flavor yogurt.
The halvah by itself was great. Two nontraditional flavors - Turkish coffee and za’atar - and extravagant slabs of each, I knew I didn’t want to treat them as desserts in and of themselves. Crumbling a pinch - about an inch cube - over yogurt was a treat, and then repeating and adding the toasted oatmeal…decadence.
Next up: try making halvah so we can get custom flavors. Powder douce halvah…