I have the distinct pleasure of weekly access to fresh raw milk from a local farmer friend of mine, and it has been so much fun figuring out all kinds of new ways to use it, besides yaknow, just drinking it. I’ve made yogurt, Kiefer, butter, and I skim off the rich heavy cream for my coffee. I’ve yet to try cheese, but it’s on my list, and today I’m using up the last of the buttermilk from my butter-making this week, in a salad dressing recipe.
If you’ve not made butter before, it’s as easy as (literally) whipping heavy cream. And it doesn’t even have to be raw. Take pint (or quart if you prefer) of whole cream and dump it into a mixing bowl. I use my stand mixer for this job but you can use a hand mixer, or even a glass jar with a tightly sealed lid to shake the cream rather than whip it. Add a bit of salt for flavor and whip on medium high until the cream thickens—first to whipped cream, and then past that to butter—which will separate, leaving behind buttermilk.
You’ll need about a cup or more of buttermilk for this recipe, which you can buy in your local grocery store’s dairy department. Or you can make your own butter, and use the leftover buttermilk. Either way is fine.
BUTTERMILK RANCH DRESSING
This recipe starts with a base of mayo, and I’ve linked to this whole30 recipe before, but it truly is the most fantastic mayo recipe I’m aware of. It’s the one I return to over and over again. So go ahead and whip up a batch.
Once the mayo is ready, add to it:
1 tablespoon dried onion flakes
1 teaspoon fresh pressed garlic
1/2 teaspoon ground pepper
1/4 teaspoon onion powder
1 teaspoon dried basil leaves (or fresh if you have them!)
1 tablespoon Italian seasoning
1 teaspoon dry dill weed (or fresh if you have it!)
2 tablespoons white cooking wine
1 cup buttermilk
Blend well and store in an air tight container.