Comments on: Homemade Buttermilk Ranch Dressing

By: Janice

Janice — Tue, 02 Feb 2010 20:06:36 +0000

I want to try making ranch dressing this weekend. But I have a couple questions, when you say buttermilk, do you mean cultured buttermilk (milk with the buttermilk starter added then left on the counter overnight), or the liquid leftover from making butter? Or are they interchangable?

If the liquid from butter making is ok, does it matter if you made the butter from fresh cream or cream that was starting to sour?

And for sour cream, do you make your own? Or use a store bought? If you make your own, do you use a starter?

Ok, that was more than a couple questions I guess… I think I need a dairy replacement tutorial!!

Thanks!

By: Got Raw Food? 50 Ways to Increase Enzymes In Your Diet | CHEESESLAVE

Got Raw Food? 50 Ways to Increase Enzymes In Your Diet | CHEESESLAVE — Mon, 24 Aug 2009 18:17:24 +0000

[...] — most store-bought brands are pasteurized) 34. Banana split 35. Buttermilk ranch dressing (see my recipe) 36. Fresh carrot juice (made at home — most store-bought brands are pasteurized) 37. Raw egg [...]

By: FarmSchooler

FarmSchooler — Wed, 15 Jul 2009 16:02:04 +0000

I put kefir grains in straight whole cream for a day or two and then just add salt, garlic powder, sea salt & dill and it makes a very “ranch” like dressing…sometimes a sash of cayenne also. YUM

By: cheeseslave

cheeseslave — Tue, 14 Jul 2009 14:12:55 +0000

Zippers – Yes! You can add a little lemon juice or vinegar to milk to sub for buttermilk.

http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

By: Zippers

Zippers — Tue, 14 Jul 2009 06:18:58 +0000

I'm baking a cake that needs buttermilk but it's not easy to find where I'm at right now. If I make it myself by adding lemon to milk, will it work and will the taste be the same? If you've done this before any help would be great - Thanks! Zippers’s last blog post..Acquire threads related services