How can I reuse or recycle triangular divided yoghurt pots?

Triangular yoghurt potWe’ve had a query from Alison Bailey Smith:

Can we have suggestions for what to do with divided yoghurt pots, you know the kind that have muesli in a small triangular pot with larger triangular pot for yoghurt? I mean beyond using as paint and water pots…

I have used them for the basis for papier mache. We go through tonnes of them and give them to school and playgroup but wondered if anyone had converted them into anything unusual.

We’ve covered the single pot type of yogurt pots before but these ones are quite different – so any ideas?

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16 Responses to “How can I reuse or recycle triangular divided yoghurt pots?”

  1. my HWRC accepts these for recycling.

    Might be worth a phonecall.

  2. Delusion says:

    Seedling pots, Drawer dividers, candle moulds (always check with hot water that a “mould” can stand it)

  3. Andrew Walker says:

    If you have some the same size you can clap them together and run around your house pretending you are a galloping horse.

  4. Kat Brightwell says:

    Andrew Walker does not recycle anything, he hoards… he is a HOARDER!

  5. Emily Ross says:

    Hmmm, I think Andy should get a life and do some work!

  6. Andrew Walker says:

    Hey Louisa,

    Love your recycling idea’s, how about we get together and share some tips? ;-)

  7. Andrew Walker says:

    I’m gonna recycle some elastic bands by shooting them into your face Kat!

  8. Kat Brightwell says:

    Oh you know I love that Andy ;-) watch your back Louisa

  9. eloomanator says:

    I’ve used these for soap molds. But it’s better to just make your own yogurt and avoid the whole mess.

  10. Jenny says:

    Avoid buying them, perhaps?

    To make your own yogurt all you need is a wide-mouthed flask, a can of evap milk, and a spoonful of plain yogurt.

    1. Pour the evap milk into flask
    2. Fill can with water that boiled five minutes before, and pour this into flask too
    3. Add a little cold water to nearly fill flask
    4. Stir in spoonful of yog and put lid on
    5. Leave a few hours till ‘yogged’ – you can open the lid and peep from time to time, it is ready when it has thickened.

    The resulting yogurt does not taste of evaporated milk, and is very cheap to make. You can even buy half-fat evap. milk now. And only one can to recycle!

    To make a wonderful fruity addition, put some dried apricots in a large jar, cover with pineapple juice, and leave in fridge for 24hrs. Blend into puree, which can be served over yogurt.

    Or take some dried prunes, put in jar and cover with apple juice and put in fridge. After 24hrs remove stones from prunes and blend into puree.

    The above will cost you a fraction of what it costs to buy the factory made stuff, and then you won’t have to worry about how to recycle all those pots!

    • Vickie says:

      I’ve been wanting to try to make my own yogurt for awhile and have instructions that use an open glass bowl and a heating pad to provide the heat. Yours sounds easier but what do you use as your “wide-mouthed flask”? When I hear the word flask I think of the small metal canteens used to carry liquor. Could you use a glass jar? Thanks for your help! Vickie

  11. name says:

    Best Wishes!,

  12. midy says:

    hi i have used them in the past to make hand puppets with kids. the thumb goes in the smaller triangle and the fingers in the larger one, so that u can appear to make it a talking face. use cardboard and wool and stick on eyes to decorate. cut out seperate top and bottom lip shapes and glue to either side of the small triangle section to create the appearence of a mouth. they r v sweet.

  13. Louli says:

    I was going to suggest the hand puppet idea too. We added the larger half of a paper plate cut into two not quite equally (does that make sense?) to the top one to give more room for creating a face and adding hair to add more to the character. I remember we made a wicked witch complete with crooked nose!

  14. TomTrottier says:

    To make yogourt, all u need to do is
    – use evaporated milk, diluted, or powdered milk, or scalded milk (you need to denature enzymes that would interfere)
    – add some previous yogourt as starter
    – keep at 100-110F or 39-42C for 10 hours

    So a vacuum thermos does well for a little. For a lot, use a warm water bath in a big cooler to keep the temperature right.

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