Beyond Yogurt: Making Probiotic Mayonnaise

In my last post, I talked about making yogurt. We have 11 different kinds of yogurt here at Cultures for Health. Any one of them will work for these recipes. Did you know that you can do more with yogurt than just eat it? It’s true! I’m going to tell you how to make two things out of yogurt, using items you probably have in your kitchen right now. How cool is that?!

Would you like to make your own homemade, probiotic mayo? How about some delicious probiotic yogurt cheese? Did you know that it’s super simple? It is! Really!!

In order to make mayo, you first need to make yogurt cheese. It doesn’t get much easier than this. Take a half pint of yogurt (or more if you want more cheese), pour it into a tea towel, cheese cloth or something similar, tie it to a wooden spoon and hang it in a large glass measuring cup or mason jar to drip. Let it sit and drip (about 8 hours or longer for a dryer cheese). The whey will separate from the yogurt.

What you have left from this process is whey, that we will use in a moment, and yogurt cheese. You can flavor the cheese in a variety of ways. Simply add sea salt for a tasty cream cheese or add any type of herbs and spices for a delicious spreadable cheese. Eat it on crackers or fill a stalk of celery with it. Delish!!

Now on to the mayo. This is a bit more complicated, but don’t worry. It’s not that difficult. You have to remember one thing, and I can’t stress this enough, when it’s time to add the oil you must, must, must stream it in verrrrrrryyyyy sloooooowwwwwllllly.

Okay, here we go!


  • 1 whole egg
  • 1 egg yolk
  • 1 tsp organic Dijon mustard
  • 1 1/2 TBL lemon juice
  • 1 TBL liquid whey
  • 1 cup expeller pressed sunflower oil, light olive oil, macadamia nut oil or other light tasting oil
  • Large pinch of sea salt

Put all ingredients EXCEPT OIL into a blender or small food processor. I hear stick blenders work well, too. Turn on to combine ingredients, then ever so slowly (even slower than that) stream (drip) in oil and blend until thick. Leave this out on the counter to culture for 6-8 hours.

Now you can leave it plain or get creative by folding in herbs and spices. Try 1/3 tsp. cayenne pepper or dill or basil or cilantro or garlic or onion or hot sauce or curry powder or a combination…use your imagination.

There are times your mayo just doesn’t turn out thick. There are a variety of reasons and even when you’ve made perfect mayo 101 times, you can still have a batch that just doesn’t thicken. Have no fear what you’ve made is still completely usable! Add herbs and spices and maybe a little vinegar of choice for a delicious dressing.

Go ahead and give it a try! I know you’re gonna love it!!



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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Step-by-step instructions for making Homemade Yogurt. Learn to make yogurt using direct-set cultures or reusable cultures.

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  1. Leslie says

    Just to be clear, we use the whey from the yogurt cheese process, not the yogurt cheese in making the mayo?

    • Julie FeickertJulie says

      Great question! The bacteria do live in both the yogurt and the way. There are cases where whey does not contain added bacteria. For example, when you make quick mozzarella cheese, you generally won’t use a culture and the whey left over won’t be cultured either. But when you strain whey from a cultured food such as yogurt, kefir, butermilk, etc. the whey will contain at least some bacteria.

  2. dragonfly says

    Hi, do you think this would work ok in tropical conditions? The idea of leaving raw egg out to culture here (day highs consistently in the high 80s, low 90s) makes me awfully nervous… should I be? Thanks!

  3. FHStowe says

    Isn’t it possible (or likely) that harmful bacteria will develop from the raw eggs over 6 to 8 hours at room temperature? I have made mayonnaise with tofu, mustard, salt, a little paprika for color, and just a couple of tablespoons of olive oil. Adding some whey to this might be safer.

  4. Birgit Michael says

    I made mayo using a stick mixer ( 1st time) inside a large mouth canning jar.. took less than two minutes. Mayo is still thick 4 days later; all ingredients went in at once. There is a easy to follow step by step
    add the whey and let it brew at room temp for 6-8 hours, so good cultures start before the BAD ones can take over to make it last longer than 2 days :)
    I used a different recipe but this method .

  5. june says

    I use the filmjolk culture in cow’s milk but it is very runny and difficult to separate the whey. When I have tried, there are definitely milk solids in the whey. I have always wondered if I could use the yogurt as is instead of whey for vegetable fermentations? What might be the effect of this? Thank you.

    • Shaina says

      It’s not really a good idea to use straight yogurt for fermenting vegetables, because fats from the yogurt can go rancid and ruin the vegetables. Try using cheesecloth folded several times to strain your filmjolk; you can even use a coffee filter if that’s necessary.

  6. Shaina says

    Hi Lynn! It’ll generally last up to a week. It depends on the ingredients you make it with, but usually five days to a week is a safe bet.

  7. michael says

    not sure why one needs to ferment this recipe. quality brands of dijon are already fermented. oil will not ferment (unless you substitute oil for a dairy fat). the whey is already fermented, and fermenting egg is a delicate procedure, not sure if it’s worth it to ferment this recipe.

    • says

      Michael – I don’t think anyone has to ferment their mayonnaise. This is simply an idea for those who are interested in fermenting various things for health benefits or simply for fun.

  8. Jeff says

    Just wanted to comment. I make mayo and fermented products. I have fermented mayo on a few occasions and fed it to the whole family with no problems. One benefit may be that the emulsified product will “protect” the good bacteria during their ride through the stomach and small intestine, where they will reach the large intestine intact and do the most good. I came across some science on this but do not have the web site link. Thank you for publishing this!

  9. sigrid says

    Sally Fallon in Nourishing Traditions says that whey will add to the shelf life of mayonnaise – a couple of months in the fridge as opposed to a couple of weeks without it because of the enzymes produced. It also kills off the bad guys like salmonella.

    I add a couple of tablespoons of melted ghee mixed with the other oil: it makes it a much stiffer consistency, like we are used to from the commercial varieties but much more delicious.

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