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 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
- Now toss all your ingredients into your mixer.
- And mix it up thoroughly.
- Dress your salad. Yeah, it’s that easy.
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How exactly does Fil Mjolk differ from kefir? I culture dairy products (mostly raw goats’ milk) with kefir grains.
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.
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?
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!