{ "id": 28666, "date": "2026-11-02T15:31:31", "date_gmt": "2026-11-02T07:31:31", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-ranch-dressing\/" }, "modified": "2026-11-02T15:31:31", "modified_gmt": "2026-11-02T07:31:31", "slug": "kefir-ranch-dressing", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-ranch-dressing\/", "title": { "rendered": "Kefir ranch dressing" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Ranch is the creamy, garlicky dressing Americans reach for with crisp vegetables, fried chicken wings and fries. It was first made with buttermilk, and milk kefir slips into that role easily, because it has the same creamy body and mild, tart edge. Five minutes of whisking and half an hour in the fridge give you a bowl of dip ready for the table.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>35 min<\/strong><\/div>\n
Makes<\/span>8 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Kefir<\/figure>\n

Born in a remote camp, famous on a guest ranch<\/h2>\n

Ranch began in the early 1950s in a remote part of Alaska, where a plumbing contractor cooked for his work crew. Fresh produce was scarce, so he flavoured a creamy buttermilk dressing with dried herbs, black pepper, onion powder and garlic powder that kept well on the shelf. He later bought a guest ranch in the mountains near Santa Barbara, California, where visitors fished, rode and hiked and sat down to hearty home cooking. Guests loved the dressing so much that they asked for jars to take home, which led to a powdered mix people could stir into mayonnaise and buttermilk themselves. By 1992 ranch had overtaken Italian as the best-selling salad dressing in the United States.<\/p>\n

Why the herbs need a rest<\/h2>\n

Dried herbs are traditional in ranch because they keep, but straight from the jar they are crisp and fight the creamy texture. Resting the dressing lets them soak up moisture, soften and release their flavour into the kefir and mayonnaise. Mayonnaise matters as well, because it gives the dressing body and keeps it smoothly blended. In Taiwan, choose a sour, salty mayonnaise rather than the sweet local style. Shake the kefir bottle well before measuring.<\/p>\n

Thicker for dipping, fresher with garden herbs<\/h2>\n

For a thicker dip for celery and carrot sticks, use a little less kefir. Fresh parsley, dill and chives smell brighter than dried ones, and you need three times the volume. Taiwanese scallions can stand in for chives, but use less, because their flavour is stronger. Beyond salad, ranch is a natural partner for spicy wings, potato wedges, pizza crusts, burgers and sandwiches.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kefir ranch dressing<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>