Buttered Side Up

Terrain Finds...

Terrain is one of my FAVORITE shops of all time. They just have some of the loveliest things for your kitchen/home/garden. They CAN be on the pricey side, but some of the things are just worth it IMO.

Today (July 26) they are having FREE SHIPPING, NO MINIMUM! I love when they do that. It's like an excuse for me to purchase some new food props.

Use Promo code HIGHSUMMER16 to get the free shipping. Not sure how long this deal lasts...

I just bought 3 of their Starburst Pinch Bowls (don't tell Reuben!) and this lovely Linen Stripe Napkin (handmade in Lithuania). You may be seeing these on the blog in the future...

Note: Links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

How to Make Yogurt

How to Make Yogurt
So, why would you want to make your own yogurt when you can just pull a tub off the store shelf and place it in your cart?

For one thing, making your own yogurt is quite economical. Yogurt is anywhere from $2-$7 for a tub. I pay $3.25/gallon of milk, so I can make a quart of yogurt for less than a dollar.

Also, if you want yogurt that isn't homogenized, you're most likely going to pay more. If you have a source of local, non-homogenized milk, you'll definitely be saving $$$ by making your own yogurt.

You can also customize the sourness of your yogurt. If you like a mild yogurt, only let it culture until set. If you like your yogurt more tangy, let it culture for longer. Simple as that!

Here's a short video showing the whole process.

It's super easy. You can do it. Promise!

All that's required is to scald your milk, cool it back down, stir it into some yogurt, and let it sit on your counter for a day or so. Boom. Homemade yogurt.

How to Make Yogurt
I really like yogurt with fresh fruit. It's also great to add to smoothies for a probiotic punch.

Now I'm going to be working on a vanilla frozen yogurt recipe. Be on the lookout for that! And maybe I'll have to show you guys how to turn your yogurt into Greek yogurt. It's pretty simple but so so good.


  • You can use a combination of whole milk and cream for a richer yogurt.
  • After you've made yogurt a few times, you can do it without a thermometer. You'll get to know what the milk looks like when it's scalded: steaming and starting to bubble a bit around the edges. 
  • You CAN make yogurt with raw milk, but it will most likely be pretty runny. 
  • Make sure to use a yogurt that has active cultures. 
  • As I mentioned above, you can let your yogurt culture just until set, or let it go longer if you like a tangier taste.
  • If you really want to make sure your yogurt is a success, you can sterilize your jar. I never do, and I don't have a problem with my yogurt setting up.

How to Make Yogurt

by Erica Kastner | Makes 3-4 cups | 15 mins | PRINT


  • 2 tablespoon plain, whole milk yogurt,
  • 3-4 cups whole milk,


Place the yogurt in a clean quart jar, cover and set aside.

Gently heat milk to 185 degrees F (85 C). Allow to cool to at least 110 F (43 C).

Whisk milk into the room-temperature yogurt. Cover tightly and allow to sit in a warm place until set, about 12-24 hours. Refrigerate until cold.

Butter Mayonnaise

Butter Mayonnaise - Buttered Side Up
I love homemade mayonnaise.

You can so easily customize it to your preferences. It's kind of like magic watching it thicken as you pour liquid fat into an egg. And it's awesome to know that you can always whip up a batch if you run out of your favorite brand of store-bought mayonnaise.

Butter mayonnaise is fantastic because: butter. It makes a pretty thick mayo, and it's smooth and, well, buttery. It's so so good on Mayo Salmon (recipe coming soonish), in tuna salad, or homemade ranch dressing.

Butter Mayonnaise - Buttered Side Up
The one downside to butter mayonnaise is that it gets hard in the refrigerator. However, you can put your jar in some warm water to get it soft quickly.

You can use a whisk (I don't advocate this unless you like whisking for a LONG time), a blender, or a stick blender to make this recipe. Just be careful about splatters as you pour in your butter!

As always, it's recommended that pregnant/nursing women, children, and those with compromised immune systems use caution when consuming raw eggs. I think it's important to use high-quality eggs if you choose to consume them raw.

Oh, and if you prefer a mayonnaise that stays soft in the fridge, check out my avocado oil mayonnaise on The Pioneer Woman's blog. I refer to it often to use my own recipe. I'm such a doofus.

Butter Mayonnaise

recipe by Erica Kastner | 10 mins | Serves 6-8 | PRINT


  • 1 large egg,
  • 2 teaspoons freshly squeezed lemon juice,
  • 1/4 + 1/8 teaspoon salt (or 1/2 if using unsalted butter),
  • 2 teaspoons prepared mustard,
  • 1 cup butter, melted

Using a whisk, blender, or stick blender, blend the egg, lemon juice, salt, and mustard until smooth.

While blending, slowly add the melted butter. Watch out for splatters! Continue blending until the mayo gets thick.

Use immediately and store any leftovers in the refrigerator for about a week. Soften mayo by placing jar in some warm water.

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