Creamy Buttermilk Dressing I Made It

Creamy Buttermilk Dressing

pointsevenout 12 years ago

Recipe by Spinach1948: Creamy Buttermilk Dressing
Another tasty dressing and a coin saver from the market.
Doubled the recipe without trouble. Repurposed some salad dressing bottles for this recipe.
Used powdered buttermilk so I could adjust the thickness to my liking.
Now to find something to use it on instead of just my taste test finger.

Flag
pointsevenout 12 years ago said:

Made this again, exactly to recipe, except for powdered buttermilk.
So far, using this on french fried potatoes with various meat rub spices. It's all good!
A doubled recipe makes a quart with a shy half cup left over.

Flag
pointsevenout 12 years ago said:

Found myself making this again.

Flag
gkwillow 12 years ago said:

I much prefer making my own salad dressings as opposed to buying bottled. It's just that grabbing that bottle out of the fridge is so much easier... :O

I don't often have buttermilk on hand and I don't want to buy a large container of powdered buttermilk because I don't think I'd use it before it "expired", so I'm tempted to try this recipe with milk that I sour using lemon juice or vinegar. Think that would work?

Flag
pointsevenout 12 years ago said:

Wouldn't be as thick as it would be using buttermilk, so you might have to adjust the amount for consistency. Don't know about the flavor either, as soured milk has a different taste than buttermilk.
I don't think you have a worry about the powdered buttermilk going bad. The biggest problem most have, that don't use much buttermilk, is using liquid buttermilk before it expires. The powdered buttermilk comes in one pound bags, which isn't that much. A quarter cup of the powdered stuff mixed into your recipe is equal to 1 full cup of buttermilk along with the addition of a cup of water. Powdered milk or buttermilk, not talking about that instant non-fat milk in the stores, doesn't mix well with water straight up. It is better incorporated in the recipe first.
Recipe's name is creamy buttermilk dressing so it's the buttermilk flavor that is showcased in the recipe. Using the the soured milk would showcase the soured milk flavor. I don't think it would be the same recipe using soured milk.
But don't let me deter you from experimenting. A frugal homemaker eats their own mistakes. :-)

Flag
gkwillow 12 years ago said:

Yep. As they say, live and learn. Thanks for the info, PSO. :)

Flag
pointsevenout 12 years ago said:

Can't get enough of this dressing. Made another double batch for my french fries.

Flag
frankieanne 12 years ago said:

Are you using the reduced fat ingredients as called for?

Flag
pointsevenout 12 years ago said:

:( No :( But it's so tastetastic.

Flag
keni 12 years ago said:

hehehe

Flag
frankieanne 12 years ago said:

I was just curious. Wondered if it was a "must." Frankly, I don't know what the point of fat free mayonnaise is anyway. You won't see it in my house! :)

Flag
keni 12 years ago said:

I'm not shy in my personal feelings on that stuff, either, Frankie .... I'd rather put a lil animal fat in my body than all the chemicals it takes to create a taste that could even be considered similar(and that's a stretch) to the product you are trying to replace ....

If something can naturally be lower fat, like using skim milk or whatever instead of whole, that's one thing ...but it's all the chemistry class replacements that make me say "no, thank you!" .... at least if it's bad for me, I wanna be able to pronounce it!

For me, healthy eating doesn't mean low fat, reduced fat, fat free, carb free, meat f ree, chemical replacements and substitutions .... it just means a fairly natural, balanced diet the way nature intended we humans to eat! hehehe

but, then, I don't like chocolate, so what the hell do I know??? ;-)

Flag
mrpiggy 12 years ago said:

Dont like chocolate??????? Well, no ones perfect At least you like ice cream : )

I tried the no fat stuff once. Threw it away. I like mayo too much just the fat filled way it is.

Flag
pointsevenout 12 years ago said:

Back to the recipe. I started out using a low fat "Miracle Whip" (all you Miracle Whip haters give a moan now) because the price for the low fat stuff was on par with the high octane "Miracle Whip", and I loves me my Miracle Whip heads and tails over mayonnaise. Love the extra tang. Tried the - no fat- Miracle Whip once and had to take it back to the store, it taste so bad to me (sort of on par with liquid chalk that tweaked the back side edges of my tongue to shivers).
But the price of Miracle Whip is going through the roof and I now buy the store brand at "Save-A-Lot" of salad dressing. It has that tang I need, is less than half the price of Miracle Whip too. Unfortunately it is not low or no fat.

Flag
mrpiggy 12 years ago said:

Yeh Im one of those Miracle Whip haters. Well hate is a strong word. I would eat Miracle Whip before liver or cilantro.

Flag
keni 12 years ago said:

mmmmm.... cilantro..... ;-)

Flag
pointsevenout 11 years ago said:

Had to bump this up to the fore as I made it again and this time used the lower fat stuff.
Recipe is posted by Spinach1948 and he has a lot of posts in a diabetic group, a few of which I have made.

Flag
pointsevenout 11 years ago said:

I find myself making this recipe again and again and again. Probably the most made again recipe I've ever used.

Flag
pointsevenout 10 years ago said:

Made this again in anticipation for a dip for chicken tenders.

Flag