Cultured Buttermilk & Ranch Dressing

On keeping and making cultured buttermilk:  This is one of those good for you additions to food that is very effortless to 'keep going' with an endless supply for very little cost.  At least once a week I start a batch to use as the base for ranch dressing or as an addition to homemade bread or smoothies.  No cooking is involved.

To make cultured buttermilk you need some buttermilk or a powder starter to make your first batch of starter at home (see here for source).  You basically take one part of (live) cultured buttermilk and add three parts fresh pasteurized milk  (1/4 cup buttermilk to 3/4 cup milk), place in a mason jar and mix with a plastic spoon. Fasten a paper coffee filter over the top with a rubber band.  Let this mixture culture at room temperature for 12-18 hours edit: up to 24 hours is OK the longer it sits out the tangier the flavor (70-77 F) in the warmest spot in your house (probably the kitchen).  I set my jar in the barely warm oven on my 'proof' setting.  You could set yours in the oven with the pilot light or oven light on (away from the bulb).  Keep away from drafts. Once the buttermilk is set (not runny) replace the filter with a regular lid and put in the fridge for six hours before use.  Stir before using.  Make sure to save at least 1/4 cup to start your next batch.

To make another batch, you repeat the above directions. This should be done once a week (no longer than seven days).  For larger quantities, just remember the ratio of 1 part buttermilk to 3 parts milk. After doing this a few times, it really becomes second nature and effortless.  It is recommended to not use metal when making cultures.  Plastic or wooden spoons are fine.

Buttermilk (Ranch) Dressing

1/2 C buttermilk

1/2 C mayonnaise

1/2 teaspoon lemon zest

salt and pepper to taste

fresh or dried herbs (I use either parsley or thyme .. just a few pinches to taste)

1 small or medium clove of garlic, pressed

1 teaspoon lemon juice

Whisk the above ingredients together well in a bowl.  Adjust seasonings.  Store in a lidded mason jar for up to one week.  Mix before serving.

If you don't have lemon zest or juice, you may substitute a little bit of lemon pepper seasoning to taste.

This recipe is easily doubled.  Just use the 1:1 ratio of buttermilk to mayo ... and adjust the seasonings to taste.

Read about buttermilk's benefits here

Copyright Free Image found here