It’s been about 2 weeks since I last posted, and with everything going on around the world, our days have been turned upside down. From having my husband being home most days of the week, to still working on our renovation project, we have been going 100 miles an hour (or so it seems!) in a hundred different directions.
Anyway, over the past 2 weeks, we’ve used up much of the yogurt from that last post, and today, I just started another gallon batch! (Have I mentioned that we love yogurt?!) Typically, we just eat the yogurt plain, or add fruit and/or granola. And sometimes, I strain a quart of it to use as a sour cream alternative.
A few days into our sugar detox, I began missing Ranch to dip my veggies in and decided to try my hand at making something similar. Here’s how it turned out…
Homemade “Ranch” Dip
1. Strain yogurt (homemade or store-bought) using a coffee filter, mesh strainer and some type of container to catch the whey.
Remember, the whey will drip out, so plan accordingly for your desired amount. (Cue the “No whey” jokes!)
2. Allow the yogurt to strain overnight in the fridge.
The whey will drip out into the container and can be used in smoothies, soups or as a fermenting agent.
Here is a closer look at the strained yogurt. It is much thicker and resembles sour cream or Greek yogurt.
You could also use this to make yummy popsicles!
3. Add about a teaspoon (or to taste) each of garlic powder, dried parsley, onion powder or chopped dried onion, salt & pepper, dried dill (not pictured) and the juice of half a lemon.
Every time I make this dip, it’s a bit different. I use what I have and make it work. But the ingredients above make the “best” version!
Serve the dip with chopped veggies and enjoy!
