Creamy Cottage Cheese Ranch Dressing (High-Protein/Clean Label)

This formulation provides a nutritionally superior alternative to commercial dressings by replacing soybean oil and emulsifiers with a biological emulsion of cottage cheese. Through high-shear blending, the casein curds are mechanicaly sheared into a smooth, viscous liquid that mimics the mouthfeel of heavy cream. The natural lactic acid in the cottage cheese and lemon juice acts as a flavor brightener, while the inclusion of dried aromatics provides the classic “Ranch” profile through herbal infusion. This dressing offers a significant nitrogen-to-calorie ratio, making it an ideal anabolic condiment for salads, wraps, or vegetable dipping.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 0 Min
• Total Time: 5 Min
• Yield: 1 Cup (approx. 8 servings)
• Calories: 35 kcal per 2 tbsp serving

Ingredients:

The High-Protein Base

• 1 cup (225g) Low-fat Cottage Cheese
• 2-4 tbsp Unsweetened Almond Milk or Water (for viscosity control)
• 1 tsp Fresh Lemon Juice or Apple Cider Vinegar

The Ranch Aromatic Blend

• 1/2 tsp Dried Dill
• 1/2 tsp Dried Chives
• 1/2 tsp Dried Parsley
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Sea Salt & Black Pepper

Preparation Steps:

1. High-Shear Shearing

1. Place the cottage cheese and lemon juice into a high-speed blender or food processor.
2. Process on high for 45–60 seconds until the texture is perfectly smooth. This step is critical; if the curds remain intact, the dressing will lack the sensory profile of traditional Ranch.

2. Viscosity Calibration

1. While the blender is on low, slowly add the almond milk one tablespoon at a time until your desired consistency is reached.
2. Use less liquid for a thick dip (ideal for carrots/celery) and more liquid for a pourable dressing (ideal for salads).

3. Aromatic Infusion

1. Transfer the smooth base to a glass jar or bowl.
2. Hand-stir in the dried herbs and spices. Note: Do not blend the herbs, as high-speed blades will pulverize them, turning the dressing a dull green color rather than leaving the characteristic “herb flecks.”
3. For optimal flavor, let the dressing rest in the refrigerator for at least 30 minutes. This allows the dried herbs to undergo rehydration and release their essential oils into the dairy matrix.

Expert Tips:

• The “MSG” Hack: For a more “commercial” taste without the chemicals, add a tiny pinch of Nutritional Yeast. It provides a savory, umami depth that mimics the flavor enhancers found in store-bought versions.
• Shelf Life: Because this is a fresh dairy product without preservatives, it should be stored in an airtight container and consumed within 5–7 days.
• Fresh vs. Dried: While fresh herbs are excellent, dried herbs actually work better for the base infusion as they have a more concentrated flavor that “blooms” in the moisture of the cottage cheese over time.