1. Measure 100 grams of plain, unsweetened yoghurt into a clean bowl.
2. Spoon the yoghurt into a silicone mould or ice cube tray, forming small bite-sized portions.
3. For a firmer texture that supports self-feeding, place the mould in the freezer for 10 minutes; do not freeze completely.
4. Once the yoghurt has slightly firmed up, gently remove it and serve as a cold, finger-friendly snack for your baby.

Summary:

This recipe makes a simple, cold yoghurt snack ideal for babies 4-10 months old practicing baby-led weaning. It is served as a finger food to encourage self-feeding.

Storing Options:

Store any leftover yoghurt in an airtight container in the refrigerator for up to 24 hours, or in the freezer for a firmer texture when ready to use.

Potential Allergies:

Contains dairy. Always check for milk allergies before serving.

Side Effects:

Monitor your baby for any signs of discomfort or allergic reactions after consumption.