Homemade Ranch Seasoning
Easy ranch dressing
Maybe other than the Buttermilk Powder, you probably have all of these things in your pantry. Buttermilk powder can be found with all the other milk powders in the baking aisle of the grocery store. If you can’t find the buttermilk powder, you can always substitute with regular milk powder or just leave it out all together.
Ingredients:
2/3 cup buttermilk powder
1/4 cup dried parsley
1 1/2 tbsp. dried minced onion
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tsp. dried dill
2 tsp. dried chives
2 tsp. ground black pepper
2 tsp. salt
Here’s a free printable to attach to your jar. Just click HERE or on the photo below to print (double-sided).
Give it a try in these recipes: Mississippi Pot Roast
- 2/3 cup buttermilk powder
- 1/4 cup dried parsley
- 1 1/2 tbsp dried minced onion flakes
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 3 tsp dried dill
- 2 tsp dried chives
- 2 tsp ground black pepper
- 2 tsp salt
- In an airtight container (I love mason jars!), add in all the ingredients:
- Put on the lid tightly and give it all a good shake.
- This needs to be stored in the refrigerator because of the buttermilk powder.
- It can be stored up to 3 months.
- Shake before each use.
3 tbsp. of this mix = 1 packet of the store-bought seasoning mix
To Make Ranch Dressing: Combine 1 tbsp. seasoning mix with 1/3 cup mayo (or Greek yogurt) and 1/3 cup milk; whisk to combine.
Yum! I need to make this for sure. I almost bought some buttermilk powder last time I was at the store. I need to next time! Pinning to remember.
minced onions = onion flakes… mentioned in recipe 😉 3rd ingredient
What size jar are you using to put this ranch dressing in ?
And I noticed you had a jar o minced onions in the picture too, but it wasn't mentioned in the recipe, just onion powder…..did you forget to mention it or is it not in this recipe ? 🙂
Thanks. kentuckylady717
It is on the recipe.. Minced and powdered onion.
Thank you so much for this recipe. My favorite way to use ranch dressing is to dredge pork chops in it (instead of flour) and grill/bake. Sooo good!
Yep, the onion flakes in the recipe are also known as dried minced onion (you can see it in the ingredient picture of all the bottles). This recipe makes about a cup (maybe a little over) so you'll want to use at least an 8 oz. jar. This jar shown is a 16 oz. jar. Hope that helps!
In the picture, I think you mean Black Pepper, not Black Powder! Unless someone is getting a little out of hand and the saltpeter is indicated. 🙂
Hahaha – nice catch on that one! I sure did mess that up. It should indeed be Black PEPPER not powder. When I have a chance, I'll get that fixed. Thank you for pointing it out! Eva, thanks for your tips and tricks for the buttermilk powder 🙂
I have buttermilk powder on my counter that is perfectly fine and its been there for over 10 years. I have dried milk powder the same, I donlt use these often, but they keep fine.The real problem is when they start putting in multi sylibic chemicals to keep these things shelf stable, if in a jar, they should be kept in a dark cool as possible cupboard.my xtra powdered milk and buttermilk are kept in my freezer, I have more than one freezer, and store long term in one, one for meat, and another for fruits another for veg, and a small upright for anything else,as well as the refigerator freezer, yes its a lot of freezers, but if you figure out what you need from each and only open them for taking out once a week,or less then the stuff stays well frozen, and using a vaccum sealer eextends the length of storage time.when I add fresh stuff, I move the older stuff to the top and everything is dated.
Adding this to my grocery list for next week – I save the lids of parmesan cheese containers and they fit mason jars perfectly! I never thought to make my own Ranch mix! I do my own taco seasoning and seasoned salt, though.
How do you make season salt will you please let me know
The cheese container lid is genius! Thanks for the tip!
where do you find buttermilk powder? thanks~
Rustown Mon, thanks for the tip about parmesean cheese lids fitting the mason jars! This is a hack I will use. I will also be making the ranch mix, now I know How to save it!
I imagine this would make ranch dip if mixed with sour cream.
This ranch dressing is absolutely delicious! I made dressing using the 1T ratio suggested but added about 1T fresh lemon juice and it was perfect!
Where do you find powdered buttermilk? By powdered milk?
The powdered buttermilk can usually be found on the baking aisle. Usually around the canned milks. Hope that helps and you can find it without any problems.
Does it need to be refrigerated after opening? The buttermilk powder sits on the shelf for months.
Hi Sandy! I do keep it refrigerated after opening. With the powdered buttermilk, once the seal is opened of the container, it needs to be refrigerated so I err on the side of caution for this 🙂
Tested out 4 ranch dressing mixes and found this was the best tasting. Thank you for sharing
In your first list of ingredients — found under the second picture (the jar with “Ranch” label) — you have 3 Tablespoons butter, melted. That ingredient does not show up in your printable recipe, and rightly so. However, you might want to remove it. It caused me some brief confusion, from which I recovered. : ) Just made this mix and used 3 Tablespoons of it in Mississippi Chicken. It worked well in my dish. Thanks!
RE your recipe for homemade ranch dressing mix, any suggestions for a dairy-free version? Just leave out the buttermilk?
Where does all the sodium come from? The buttermilk powder?
Thank you for this! This is my go-to recipe & I always make sure I have a jar made up in the fridge! It’s great not having to waste money on those packets anymore!
Living in England l would like to try these recipes but don’t know what powdered buttermilk. Here, buttermilk is a sour processed milk product normally used for baking.
do you have to use dry buttermilk? can you use just dry milk?
would like to try your recipe, but I would like to use the liquid buttermilk I have on hand. How would I adjust your recipe to do that thank you Robert