Guest post BY CARLY FOWLER

For years, I used to buy yoghurt pouches from the supermarket, thinking they were a quick and easy snack option for my kids. But after taking a closer look at what we were consuming (and spending), I decided to make the switch to reusable pouches—and I haven’t looked back! Here’s why:

1. Too Much Sugar and Additives

Many of the cheaper, popular yoghurt pouches—especially the ones with fun cartoon characters on them—are loaded with sugar and unnecessary additives. While they may look kid-friendly, they’re often not the healthiest choice. I wanted to give my kids wholesome snacks without hidden nasties.

2. The Healthier Options Are Expensive

The better-quality, lower-sugar yoghurt pouches at the supermarket come with a higher price tag. When you’re buying them weekly, the cost quickly adds up! Making my own yoghurt at home has saved us so much money while ensuring my kids still get delicious and nutritious snacks.

3. Reusable Pouches Make Life Easier

Switching to reusable yoghurt pouches was surprisingly easy, and I love that I can use them for so much more than just yoghurt! They’re perfect for a variety of snacks, from smoothies to homemade custards and chia puddings.

4. A Simple Sustainable Swap

Reducing waste is always a win, and using reusable pouches is a great way to cut down on single-use plastics. It’s a small, everyday change that makes a big difference for the planet.

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My Easy Drinkable Yoghurt Recipe

When we switched to reusable pouches, I started making my own drinkable yoghurt, and my kids love it! I make a batch, store it in our 1L reusable storage pouches, and portion it into our silicone squeezy pouches for lunchboxes and snacks on the go.

These silicone squeezy pouches are by far the best reusable pouches I’ve found! They completely come apart for easy cleaning (which was always my hesitation with reusables), and at 120ml, they’re the perfect size for school lunches.

The best part? No hidden sugars or preservatives—just simple, wholesome ingredients. Plus, there are so many ways to mix things up for variety!

Making your own yoghurt and snacks at home is easier than you think, and it’s a game-changer for both your budget and your family’s health. If you’re thinking about making the switch, I highly recommend giving reusable pouches a go!

Toddler Favourites - yoghurt alternatives for reusable pouches

High Protein Custard

Cook time: approx 45 mins

About 2.5 cups

Ingredients:

• 1 1/2 cup thickened (heavy) cream
• 1/2 cup milk
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup honey or maple syrup or coconut sugar
• pinch of salt
• 1 cup plain Greek yoghurt (optional to boost the protein content - it doesn't noticeably change the taste or texture and even my custard-loving husband loves it!)

Directions:

1. In a small saucepan, whisk together cream, milk, vanilla and salt. Allow to come to a gentle simmer, then remove from the heat and set aside to cool for five minutes.
2. In a medium bowl, whisk together eggs and honey/maple/coconut sugar until pale and creamy. SLOWLY add cream/milk mixture while whisking, then transfer back into saucepan.
3. Over LOW to MEDIUM heat, heat custard mixture for 5-10 minutes, whisking regularly for the first few minutes and then near constantly for the remainder. Custard will thicken. Once it coats the back of the spoon, remove from heat.
4. Enjoy warm or allow to cool. Once cooled, stir through Greek yoghurt, beating with a whisk until well combined and smooth.
5. Store in the fridge for three to five days in your reusable pouches or in a bigger storage bag.

NOTE: I make a batch of this and transfer into a 1 litre storage bag and keep it in the fridge for up to 5 days (although it never lasts that long!).

Berries & Cream Chia Pudding

Cook time: 10 minutes and 3 hours in fridge

About 4-6 pouches depending on size

Ingredients:

Base ingredients:

• 2 cups milk of choice
• 5 tbsp chia seeds
• 1/2 tsp cinnamon
• 2 tsps honey

Topping:

1/4 cup favourite jam (can use chia jam)

Directions:

1. Mix the base ingredients together and chill in the fridge for at least three hours.
2. Divide the pudding between the number of reusable pouches you are making, filling half way.
3. Split the jam layer between your pouches and then top with the rest of the chia pudding.
4. Store in the fridge for up to five days in reusable pouches or the 1 litre food pouch.

Chocolate Veggie Thickshake

Cook time: 5 minutes

About 3 cups

Ingredients:

• 1/4 cup cocoa or cacao powder
• handful of frozen cauliflower
• handful of frozen zucchini
• 1 large frozen banana
• 1/4 cup yoghurt of choice
• 1 tbsp hemp seeds
• 2 tbsp nut butter (omit if you require nut-free)
• 1 cup milk of your choice
• 4 medjool dates, pitted
• 1 tbsp collagen powder and/or protein powder (both optional)

Directions:

1. Add all ingredients to a high-powered blender and blitz until smooth. If your blender isn't high powered, keep pausing the blitzing process to give the contents a stir, then keep processing. This will help your blender to get it nice and incorporated and smooth.
2. Pour into reusable pouches or into 1 litre food pouch and store in fridge for 24 hours.