Ranch Dressing (LSCDL Recipe)

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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

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from Louisiana SCD

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