Fil Mjolk Ranch Dressing

From time to time, I get tired of vinaigrettes and want something more substantial in a dressing.   This Ranch Dressing based on Fil Mjolk a Scandinavian cultured dairy food which you can buy online at (see sources).

fil mjolk ranch dressing

By Jenny Published: February 8, 2008

    From time to time, I get tired of vinaigrettes and want something more substantial in a dressing.   This Ranch Dressing based on Fil …

    Ingredients

    • 1/2 Cup Homemade Mayonnaise
    • 1/2 Cup Fil Mjolk
    • 2 Heaping Tablespoons Dried Organic Parsley
    • 1 Teaspoon Dried Organic Dill
    • 1/2Teaspoon Organic Powdered Garlic
    • 1/4 Teaspoon Celtic Sea Salt
    • 1 Teaspoon Cracked Black Pepper
    • 1 Heaping Tablespoon Dried Organic Chives

    Instructions

    1. Now toss all your ingredients into your mixer.
    2. And mix it up thoroughly.
    3. Dress your salad. Yeah, it’s that easy.

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    What people are saying

    1. Jenny says

      Fil Mjolk differs in a few ways–it has a milder, sweeter flavor than kefir and it requires no grains. I think that kefir also originates in the middle east or central Asia, while fil mjolk originates in Scandinavia.

    2. says

      Only sort of on topic (re: mayo)- I’ve been making my mayo for a few months now. The last 2 times it has turned out hard as a rock after I’ve refrigerated it. I’ve only ever used CO, so I doubt that’s why (but it could be as I’ve been known to be wrong). Any ideas?

      • says

        I think it IS the coconut oil. I use a blend of EVOO and coconut oil in my recipe. Some people use just EVOO but I find the mayo to be too strong that way. Some others use EVOO and sunflower oil (or other oil) but I like the slight firming action of the coconut oil. Using only coconut oil, however, would most likely result in very hard mayo, so I’d bet that’s the culprit!

    3. Geneva says

      I have found another homemade ranch dressing mix that has a great flavor but I have trouble getting it to thicken up. I use sour milk in the recipe and regular store bought mayo. Any suggestions? Thanks.

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