Homemade Buttermilk Ranch Dressing Recipe (2024)

FAQs

How long does homemade buttermilk ranch last in the fridge? ›

How Long Does Homemade Ranch Last? Stored in a well-sealed container in the fridge (assuming you began with fresh sour cream and buttermilk) your buttermilk ranch dressing should keep for up to two weeks.

The Classic and Southern are the same, but the creamy ranch has buttermilk powder and some other ingredients like lactose, malic acid, and carrageenan (the latter to hold it together since buttermilk powder thins out in a weird way)... the flavor is much milder than the classic/southern because of the buttermilk powder ...

Buttermilk salad dressing is very similar to a classic ranch dressing, but just pared down a little bit. This simple mix is a blend of rich mayonnaise, tangy buttermilk, punchy garlic, herbs (here, parsley or dill), and usually a little more acid from either lemon juice or a splash of vinegar.

Speaking of condiments, stir in some barbecue sauce or pesto. Basil pesto is great, but I actually prefer dill pesto here. Since ranch seasoning already has a good amount of dill, it simply amplifies it. (If you're wondering if dill pesto is simply basil pesto with dill instead of basil, you are correct.)

Ranch dressing usually contains dairy products such as milk or buttermilk, which can spoil and lead to the growth of harmful bacteria such as Listeria, Salmonella, or E. coli. Even if the dressing looks and smells fine, consuming expired dressing can still put you at risk of food poisoning or other health issues.

Homemade ranch is free of any super-effective preservatives, hence it will stay for up to 3 weeks in the refrigerator. Use an airtight container or tightly sealed plastic bag. Why does my homemade ranch contain water after refrigeration? The excess water in the ranch may be because of spoilage.

It's no secret that Hidden Valley Ranch is a staple ingredient in many homemade ranch dressings, but did you know that restaurants also rely on this classic brand? According to several chefs I spoke with, Hidden Valley Ranch provides the perfect balance of tanginess and creaminess that customers love.

While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.

Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.

Avoid dressings that use refined, damaged oils like soybean, corn, cottonseed, vegetable, or canola oil. Unfortunately, these oils are inflammatory and have lost most of their nutrients in the processing.

Does buttermilk go bad? ›

Guidelines from agricultural programs at various universities recommend consuming buttermilk within three weeks of the date stamped on the package. In the test kitchen, we've found that buttermilk won't turn truly bad (signified by mold growth) until at least three weeks after opening.

The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.

HIDDEN VALLEY RANCH STARTED IN 1954

Over the years, Steve had been perfecting his signature salad dressing, a tangy blend of buttermilk, savory herbs and spices. His ranch guests couldn't get enough of the stuff, and Hidden Valley Ranch dressing was invented.

Directions. In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.

Make-Ahead

Here's how easy it is to store your buttermilk ranch: To Refrigerate: Store your ranch dressing covered in a jar or airtight container and refrigerate it for up to a week. Give it a stir or a shake before you use it in case some separation occurs. Add additional salt to taste if needed.

Cover and refrigerate. Chill 30 minutes to thicken. Stir before serving. Stays fresh 3 to 4 weeks.

More specifically, the entry for creamy salad dressings in the USDA's FoodKeeper app lists a consumption window of three to four weeks for "freshness and quality" once opened and refrigerated.

While an expiration date can help provide some insight as to when it will spoil, it often doesn't take into consideration whether the buttermilk was opened. Since quality fades quicker after opening, buttermilk will last a maximum of 2 weeks in the fridge.