I’ve had a lot of questions and e-mails recently about what you can do with yogurt when it “fails” or doesn’t turn out the way you want. In my book, there is no such thing as “failed” yogurt! I’ve made yogurt for many years and had great batches, and not-so-great batches.
If you find that your yogurt comes out too runny, sour, lumpy, or just not what you envisioned, never fear. Don’t throw it out! I’ve done this on more than one occasion, some years in the past, and wished I hadn’t.
We definitely don’t want to throw out any probiotic foods unless you see mold or some other unsightly appearance growing on them. They are simply too useful. We all need more beneficial bacteria in our guts to help with digestion and immune system support…which in turn, helps maintain health in general.
Now that I know that there is practically no way to ruin yogurt or really any cultured dairy products, I decided to provide my readers with this list of useful ways to use your yogurt that doesn’t turn out how you wanted.
1. Make a smoothie.
This is a guaranteed way you’ll be able to eat the yogurt you made which may have a taste you aren’t fond of, and still get in your probiotics. The sky’s the limit for smoothies – you can put anything in them you want. Most of mine have kefir, egg yolks, bananas, frozen berries, avocado (to make it thick like a milkshake), and sometimes coconut oil. You can also add cinnamon or other spices and herbs, healthy sweeteners like raw honey, coconut palm sugar, rapadura, real maple syrup, real fruit juice, home-made almond or coconut milk, greens, and nut butters. Be sure to use full-fat foods in your smoothies to keep your energy and blood sugar levels even until your next meal.
2. Use in cooking recipes.
Although the probiotic and enzyme value of your yogurt will diminish, one way to minimize this by stirring into whatever you plan on using the yogurt in before you serve the meal, and after you have allowed the food to cool from being on the stove or in the oven. Ideas include using in Beef Stroganoff, dishes using tomato or cream sauces, and soups, stocks, or soups.
3. Blend with another cultured dairy food you’ve made or purchased.
If for instance, you have picky eaters in your household who don’t like home-made yogurt over store-bought and you are trying to integrate these foods into their repertoire, mix in some of your home-made yogurt, whether it “flopped” or not, with the best quality commercial yogurt you can find such as Brown Cow or Nancy’s. This is a great way to “sneak” in something nutritious that your family members won’t notice.
4. Make yogurt cheese.
If your yogurt isn’t too runny, you can put it in cheesecloth and strain they whey out it into a bowl overnight to make delicious cheese.
5. Dump it into your potting soil, container pots, or garden.
Probiotics (good bacteria) are really important for the health of your soil for growing healthy vegetables, legumes, fruits, and other foods. This is a perfect way to use your “flopped” yogurt!
6. If all else fails, give it to your dog or cat, or your livestock such as pigs.
Probiotics are good for animals too, and helps maintain their health.
How do you use your yogurt or other cultured dairy “flops”?
New to raw milk and raw milk yogurt? Read this post about why raw milk is superior to commercial milk and dairy products.
The superior health benefits of eating home-made cultured and fermented foods and beverages
All probiotics are not created equal
Waste not, want not: tips for saving in the kitchen
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