Tag Archives: Yogurt

Healthy Living Real Food Saving money

6 Uses for Homemade Yogurt When It “Flops”!

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 



Kids & Family Raw Dairy Real Food Recipes Saving money

On-The-Go Power Breakfast: Home-made Smoothie


Want a quick breakfast that is nutritious and delicious? Here is a great recipe for a fantastic smoothie that is fast and provides the nutrients and energy you need to start your day off right.

Unlike processed cereals, breads, and other high-carbohydrate foods that are empty of nutritional value, this breakfast will satisfy your hunger, give you energy, keep blood sugar levels even, and nourish your whole body, starting with your immune system and digestive tract.

This smoothie provides healthy fats and proteins from cultured dairy, avocado, and pastured egg yolks. You’ll also be getting fat soluble vitamins A, D, E, and K, CLA (conjugated linoleic acid) and Omega 3s -all which support brain, mood, blood sugar stability, immune system and digestive function, prevent oxidation, free-radicals, and disease in the body.

This recipe features nutrients we need that are in a highly-digestible form. They come from raw and fermented foods which also contain live probiotic bacteria your immune system and digestive system need to function correctly.

I make smoothies frequently as a way to get full and give myself the energy I need to make it through the morning until lunch.

Because I’m on GAPS, I also drink home-made bone broths every day, several times a day, and always have a cup in the morning with my breakfast.

Here’s my recipe which I’ve modified from various others:


  • 1 cup home-made yogurt from raw milk – add more if you desire
  • 1 cup home-made kefir from raw milk – add more if you desire
  • 1 cup raw colostrum (optional)
  • 1/3 to 1/2 cup raw cream (optional)
  • 1 or 2 raw organic, pasture-raised egg yolks
  • 1/4 banana (for sweetness)
  • 1/2 avocado (which adds in healthy fats and makes the smoothie thick like a milk shake)
  • 1/3 to 1/2 cup frozen or fresh organic fruits – strawberries, raspberries, blueberries, marionberries, blackberries, or mangoes
  • A pinch of rapadura, sucanat, or a dash of maple syrup. For GAPS-friendly: gently melted raw honey (optional, I don’t use sweeteners in mine)
  • Gently melted coconut oil, fruity olive oil, or cod liver oil (not heated, directly from bottle)
  • Ground, sprouted chia seeds (optional)


  1. Add kefir, whey (optional), raw colostrum (optional), raw cream (optional), ground chia seeds (optional), berries or other fruits into a blender.
  2. Blend all ingredients in food processor or blender starting with the dairy ingredients and fruit. Gradually add in other ingredients one at a time such as avocado, then egg yolk, then the oil last so it doesn’t gum up your blending device.
  3. Pour smoothie into a glass and top with chai seeds (if desired), and enjoy!

Health benefits:

Using fats and proteins from organic or sustainable sources  - animals and birds on pasture who are not exposed to pesticides or chemicals, since those substances are what gets stored in our cells long term – is extremely important for optimal health.

You may see prepared products in the store such as kefir and yogurt drinks, but you won’t be getting the same quality for your money as you would by making your own smoothie, yogurt, and kefir at home. Home-made kefir and yogurt from raw milk which comes from healthy cows on pasture contains more probiotic cultures than the store-bought, pasteurized variety. These foods contain natural fat-soluble vitamins A, D, E, and K which normally get destroyed in the pasteurization process and synthetic are added back in. You are also getting a good source of Omega 3 essential fatty acids and CLA (conjugated linoleic acid) which is critical for cardiovascular health and antioxidant value (controls free radicals in the body).

Store-bought products are expensive and the health claims made on the label simply don’t live up to the truth. The long-term detrimental effects of commercial, pasteurized dairy have been well-documented. For more information, read this short article posted on Real Milk by Sally Fallon Morell.

This post is part of GNOWFLGLINS Simple Lives Thursday blog hop.