Comments on: Gia Gina, a white dressing

By: eg

eg — Fri, 29 Dec 2006 16:46:49 +0000

Giant Food

By: Kim H

Kim H — Fri, 29 Dec 2006 17:07:42 +0000

I wonder if you could use the homemade buttermilk substitute- ading lemon juice to regular milk? Anyhow it sounds delicious!

By: Laurie

Laurie — Tue, 02 Jan 2007 16:12:01 +0000

Judith I have a tradition of making buttermilk pancakes for my hubby at New Years - I do the buttermilk using one tablespoon of white vinegar to one cup of milk, let it sit for 5-10 minutes. The pancakes are perfect. I assume this would translate to other recipes….

By: Judith

Judith — Tue, 02 Jan 2007 21:35:33 +0000

I am afraid it doesn’t for this dressing, because buttermilk has a mildly cheesy taste, and this dressing needs it. When used in recipes like pancakes or biscuits, you can get away with it, but I don’t think it works here. The milk thickens and has a slightly acid edge, but not the cultured taste of buttermilk. I am going to try kafir from the halal butcher, though.
I made this yesterday and had a salad. I wished it were thicker, and I will add more chives or smashed onion/scagloni, but it was pretty darned good!