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    You are in: Home / Community Forums / Cooking Q & A / Steve1's Ranch Dressing
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    Steve1's Ranch Dressing

    JustJanS
    Fri Mar 15, 2002 3:32 am
    Food.com Groupie
    We don't get buttermilk in any of the supermarkets here, and I was wondering about a substitute. I was thinking of natural yoghurt thinned with a little low fat milk, What do you think, and in what propotions?
    Thanks Jan.
    JustJanS
    Fri Mar 15, 2002 4:46 am
    Food.com Groupie
    Sorry 1Steve I got your name wrong,
    Apologies from Jan icon_sad.gif
    Karen From Colorado
    Fri Mar 15, 2002 8:21 am
    Food.com Groupie
    It seems to me I heard somewhere that you could add vinegar or something to regular milk and get a buttermilk substitute but wait until you hear from some others on this thought as I am not sure it was vinegar or if that was all there was. I know there is a way to make your own buttermilk though.
    Kathy at Food.com
    Fri Mar 15, 2002 8:36 am
    Food.com Staff
    I have a substitute ingredients book, and they show the following for 1 cup of buttermilk:
    1 cup milk plus 1 3/4 Tbls. cream of tartar
    OR
    1 cup milk plus 1 Tbls. vinegar or lemon juice. Let stand 5 minutes.
    1Steve
    Fri Mar 15, 2002 1:15 pm
    Food.com Groupie
    yoghurt would be a lowfat alternative but will give a more tart taste. A closer substitue would be sour cream. The taste is very close to buttermilk there. Add enough lowfat milk to the sour cream to make it the consistancy of heavy cream. Don't try those vinegar or lemon juice and milk substitues mentioned. They are good substitues for buttermilk only when the buttermilkk is to be used as liquid in a recipe like a cake. In that case all you are looking for is the proper acidity to make the levening agents work. In a dressing however where you are looking for flavor and texture that would not work.
    Steve
    Caryn
    Fri Mar 15, 2002 2:11 pm
    Food.com Groupie
    Quote:

    yoghurt would be a lowfat alternative but will give a more tart taste. A closer substitue would be sour cream. The taste is very close to buttermilk there. Add enough lowfat milk to the sour cream to make it the consistancy of heavy cream. Don't try those vinegar or lemon juice and milk substitues mentioned. They are good substitues for buttermilk only when the buttermilkk is to be used as liquid in a recipe like a cake. In that case all you are looking for is the proper acidity to make the levening agents work. In a dressing however where you are looking for flavor and texture that would not work.
    Steve


    Great information to know for future reference!
    JustJanS
    Fri Mar 15, 2002 3:02 pm
    Food.com Groupie
    Thanks everyone-especially Steve-for the help.
    Jan.
    Lennie
    Fri Mar 15, 2002 8:52 pm
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    Jan, can you get the powdered buttermilk? It was Bergy who first alerted me to this product, and I found it at a local bulk food store. You just mix it up with water, and ta-da, you've got buttermilk. Great to keep on hand; you've always got buttermilk when you need it.
    JustJanS
    Fri Mar 15, 2002 10:00 pm
    Food.com Groupie
    Great thought Lennie, we have a wholesale food dept supplying local restaurants at my work, and they might be able to get it for me. And I'll try the local health food stores.
    Thanks.
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