With ranch as our favorite salad dressing, it's a wonder this recipe hasn't shown up here until now. In all honesty, it's taken me
this long to veer away from using (organic) seasoning packets to making it 100% raw and from scratch. Not only does this dressing contain wince-free ingredients such as essential, nourishing fats to help your body absorb the valuable nutrients from the salad, it's packed full of probiotics to help aid digestion, strengthen immunity, and give it that tongue-dancing tang. Let's not forget to mention the many benefits of
raw apple cider vinegar,
Celtic sea salt, and immune-boosting fresh garlic. I don't know why I was so gun-shy about making this dressing, it really only takes five minutes to assemble and those lovely probiotics allow this ranch to last a couple of weeks in the fridge (if you don't run out of it first).
Creamy, Probiotic-Rich Ranch Dressing
Makes 3 cups
- 1 cup créme fraiche (made with raw cream is best)
- 1 1/2 cups kefir (made with raw milk is best)
- 2 cloves garlic, minced
- 2 Tablespoons parsley (fresh or dried)
- 2 Tablespoons green onions or chives, chopped
- 1/4 cup raw apple cider vinegar
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon minced dill, fresh or dried (optional)
Place all ingredients in a quart-sized mason jar, screw the lid on, and shake until combined.
Enjoy!
Awesome, can't wait to try it! Thanks for posting.
ReplyDeleteWould yogurt work as a kefir substitute here?
ReplyDeleteDefinitely. :)
ReplyDeleteLove love your blog! I will certainly make this as I'm experimenting with fermented foods now and am searching for recipes to try. Thank you for the inspiration :)
ReplyDeleteI'm making this today - yum!
ReplyDeleteHey, I wonder if you could add a feature where you have "print friendly" recipe pages ... maybe for a paid membership to your blog or something? Your recipes are so great people would totally pay to print them easily :)
ReplyDeleteGreat idea! I'll see what I can find; I bet there's some sort of free app out there that can do that. :)
ReplyDeleteOkay, this looks awesome! How do you make raw creme fraiche? Do you buy storebought and use it as the starter? Or do you have a creme fraiche starter? I have seen that starter before, but I have never tried it.
ReplyDeleteThank you! I have the recipe for making creme fraiche here: http://www.riddlelove.com/2010/02/nutrition-monday-le-creme.html All you do is use the recipe with raw cream instead of pasteurized, but both work.
ReplyDeleteHow long would you say this would last in the fridge? (I made mine with yoghurt)
ReplyDeleteOurs has only lasted 2 weeks at the most and it has never gone bad. Beyond 2 weeks, I honestly don't know. :)
ReplyDeleteHow do you get raw cream, do you skim it off the top of your raw milk?
ReplyDeleteExactly. :)
ReplyDeletei just made this! can't wait to try it. it sounds soooo yummy and i used our homemade yogurt to make it. :)
ReplyDeletemy recent post: introducing...
So back to the raw cream topic: We dont get cream with our raw milk, is there a way to make it? I know that probably sounds stupid but I am seriously so new at this and am trying to learn as fast as I can :)
ReplyDeleteDefinitely!
ReplyDeleteDo you get skimmed raw milk? If not, leave your milk in the fridge undisturbed for about 24 hours and the cream will rise to the top. Skim it off with a ladle into a jar of it's own and you'll have cream! :)
ReplyDeleteI am pretty sure its skimmed. Our farm was selling raw cream with the milk but they dont anymore and our milk still has no cream :( What is the best alternative?
ReplyDeleteOrganic heavy whipping cream is what I'd use.
ReplyDelete