Ranch Dressing Mix (an LSCDL Recipe)

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Ranch Dressing (an LSCDL Recipe)

When I began SCD, I was absolutely horrified at the thought of never

having my beloved Hidden Valley Ranch Dressing again, although it had too

much salt to it for my taste. After some experimenting, I came up with

the following recipe, but used whole milk yogurt cheese which was still

too tart for my taste. Someone suggested using half-and-half for the

yogurt, and voila!

I had served this dressing to my parents

on Gourmet Meal Night, which we had weekly before Hurricane Katrina. One

week, my father wanted to take us our to a gourmet steak house. I brought

my ranch dressing, but my husband Harry and my Dad decided to spare my

homemade and take the house ranch on their salads. My dad tucked into his

salad, but after a couple of minutes, he looked up, and said, “You know,

their dressing isn't nearly as good as yours.” Harry grinned at my father

and said, “Well, I wasn't going to say anything, but I agree!” So now

when we go out to that gourmet steak house, I make sure to carry enough

homemade dressing for all of us!

I have also made this for a salad dressing

with slightly dripped whole milk goat yogurt and no water – for some

reason, the tartness of the goat milk does not annoy me the way the

tartness of the cow milk yogurt did.

1 tablespoon dried chives

1 teaspoon dried parsley

1 teaspoon powdered home-dried onion

1/2 teaspoon powdered home-dried garlic

1/8 to 1/4 teaspoon white pepper

1/4 teaspoon salt

Blend spices into 1 cup yogurt cheese made with half and half or full

cream. Add 1-4 tablespoons of water to reach desired consistency. If

yogurt cheese is a little thin, reduce water. Cover and refrigerate at

least an hour, better over night if you can stand to wait. A good thick

dipping ranch cheese which goes great with vegetables and Sue’s crackers.

Thin with water or homemade mayo for use on a salad.

I make yogurt in half gallon (two liter) batches, and then drip it. I

split it into two 3 cup containers, one for dessert things and one for

ranch dressing mix. For the mathematically challenged among us, per three

cups of half & half yogurt cheese:

3 tablespoons dried chives

1 tablespoon dried parsley

1 tablespoon powdered onion (home-dried)

1.5 teaspoons powdered garlic

3/8 to 3/4 teaspoon white pepper

3/4 teaspoon salt

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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