This post may contain affiliate links. See full disclosure here.
I am totally trying something new with this post. I wanted to share this yummy Blue Cheese Dressing but my camera couldn’t do the dressing justice. So I thought “I know, I’ll make a video.” (YouTube and my blog aren’t always friends. If you can’t see the video above, click here to watch on YouTube.)
I have to say that being technologically challenged, making a video is easier said than done. The first video I made I did it without the tripod and watching it made me seasick! I did finally find my tripod (it came with the camera and I had never used it) so no more seasickness but I do have a few lighting/glare issues. Plus, I did learn that I need to speak. much. slower. on the video so I’ll remember that for next time. The good news, since I talk so fast the video is less than 5 minutes in length 😉
The original Blue Cheese recipe is from The Complete Tightwad Gazette (page 231)
Blue Cheese
1/2 cup mayo (homemade)
1/4 cup cream or buttermilk
1 T apple cider vinegar or kombucha (omit is using buttermilk)
3 T Clabber Cheese* (or use cottage cheese)
1 tsp garlic powder or use fresh minced garlic
1/4 t sea salt
1+ ounces blue cheese crumbles
Gently combine all ingredients. Enjoy on salad, as a dip or with hot wings.
*What is Clabber Cheese? Learn how to make this in the Cultured Dairy and Basic Cheese eCourse from Traditionl Cooking School or for a basic description see this post.
In the video, I mention the muffin recipe that I adapted from The Complete Tightwad Gazette. Here is the link to that recipe.
Do you have a favorite quick and easy salad dressing?
This is the first time I’ve visited your blog and I’m intrigued. Your articles are interesting, thoughtful, and insightful. I’ll be back!
Hi Jennie and thanks!
I do a second ferment with my milk kefir and garlic. I use that for my base. Yummers!