Ranch Dressing (LSCDL Recipe)

[Guest guest]

Ranch Dressing (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 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. Goat yogurt seems to

thin out with the addition of spices.

1 tablespoon dried chives

1 teaspoon dried parsley

1 teaspoon powdered home-dried onion

1/2 teaspoon powdered home-dried garlic

..125 to .25 teaspoon white pepper

..25 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

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

So are dried parsley and chives okay to buy??

~

To: pecanbread@...: LouisianaSCDLagniappe@...: Thu, 27

Dec 2007 16:12:32 -0600Subject: Ranch Dressing (LSCDL Recipe)

Ranch Dressing (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 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.

Goat yogurt seems to thin out with the addition of spices.1 tablespoon dried

chives1 teaspoon dried parsley1 teaspoon powdered home-dried onion1/2 teaspoon

powdered home-dried garlic.125 to .25 teaspoon white pepper.25 teaspoon

saltBlend 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 chives1 tablespoon dried

parsley1 tablespoon powdered onion (home-dried)1.5 teaspoons powdered garlic3/8

to 3/4 teaspoon white pepper3/4 teaspoon salt— MarilynNew Orleans, Louisiana,

USAUndiagnosed IBS since 1976, SCD since 2001Darn Good SCD CookNo Human

ChildrenShadow & Sunny Longhair DachshundRecipe from Louisiana SCD Lagniappe

(forthcoming)

[Guest guest]

At 05:00 PM 12/27/2007, you wrote:

>So are dried parsley and chives okay to buy??

Yes. Most individual dried spices and herbs are

okay to buy. The exception is the onion and

garlic powders or granules which often have

starchy anti-caking agents added to them.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund