July 2016 - 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.

Strawberry Protein Smoothie [VIDEO]

Strawberry Protein Smoothie | Buttered Side Up
If there's one thing I love for breakfast on hot summer days, it's an icy cold, strawberry smoothie. I'll often wake up with my throat feeling parched, and something liquid sounds just right for starting out my day.

We'll also drink smoothies for supper. Reuben works construction, so when he's been out in the heat all day, sometimes he doesn't want a warm supper. 

This strawberry protein smoothie is my all-time favorite. I love other kinds of smoothies as well, but this is the one I make most often.

I like adding some extra protein (in the form of collagen peptides) to my smoothies since I make a meal out of them. And I make sure to add plenty of cream to help keep me full. 

Here's a video demonstrating how easy it is to make this strawberry protein smoothie. I had a lot of fun making this little movie for y'all - hope you enjoy!

Strawberry Protein Smoothie | Buttered Side Up

So how much protein is in this smoothie? 15 grams per serving! It also has 77% of your vitamin C intake, and 20% of your calcium.

Now, even though I use 1/2 cup of cream in this recipe, it's only 324 calories. So you'll probably want to supplement with an egg or snack if you're making a meal out of this.

I used My Fitness Pal to calculate the nutrition facts.

NOTE: I personally don't feel the need to add extra sweetness to my smoothies - the fruit is plenty sweet! But if you're like Reuben, you'll probably want to add some maple syrup. I'm still working on him. ;)

Strawberry Protein Smoothie

recipe by Erica Kastner | 5 mins | Serves 2 | PRINT


  • 1 1/2 cups frozen strawberries (organic is best since strawberries are on the dirty dozen),
  • 1 cup whole milk (grass-fed is best!),
  • 1/2 cup cream (grass fed rocks),
  • 2 scoops collagen peptides (I use this brand),
  • 1/4 teaspoon vanilla extract

Place all ingredients in a blender and blend until completely smooth. Serve immediately or store in the refrigerator for a day or two, or in the freezer for longer.

NOTE: Some links are affiliate. All opinions are completely my own. Thank you for supporting Buttered Side Up!

Individual Lemon Blueberry Trifles

Individual Lemon Blueberry Trifles | Buttered Side Up
So, how was your (long) 4th of July weekend?

It was a bit crazy for us. But fun.

As I mentioned in my previous post, we had quite a bit of driving going on. James slept through most of it, which was a huge relief.

I basically spent all day Friday cooking for our trip to the family cabin. The trip was fun, but exhausting. And on the 4th we went to my family's house and had omelettes and watched Monty Python and the Holy Grail (on VidAngel) for the first time. I couldn't finish watching it (please don't kill me). Not my style.

We skipped watching the fireworks because: small children. Need I say more? I'm such a grinch.

What did YOU do over the weekend?

Individual Lemon Blueberry Trifles 14
But about these trifles.

If you're a lemon and blueberry lover, these trifles are for you. If you're lookin' for a cute treat to serve at a tea party, these trifles are for you. If you get a bit giddy about individual desserts (I know I do), these trifles are for you. If you just want to make yourself a special dessert ('cuz you worked HARD this week), these trifles are for you.

They're filled with lemon-flavored cake, whipped cream, lemon curd, and fresh blueberries. Mmhmm. Perfect for summer.

Go get the recipe and step-by-step instructions over on The Pioneer Woman's Blog!

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