How to Rehydrate Freeze Dried Sour Cream and Shredded Cheese!

[@Dannieat1136]

I think that looks like a very useful jar opener you used to open the shredded cheese. This is my version of the jar opener. To easily release the vacuum and open almost any jar without damaging the lid or jar, I recommend a Heinz 57 Baby food jar opener. If you want to see what it looks like, I found mine on EBAY. If you don't have one of these, try a flat bladed screwdriver. Insert under a tab on pickle type store jars or above the top end of the threads on a mason canning jar and turn "like a key". STOP when you hear the air rushing in or safety button popping. The lid should be finger tight now. An L shaped or ratcheting screwdriver works better if your grip is getting weak like mine. It looks like yours might be easier to hold than the L shaped screwdriver.

[@kimmididwhat]

That is actually the new “Betty” jar opener from Patrick at FrozenRight. It’s named after Betty Stills, The owner of the very first Freeze Drying Group on Facebook from 2015. But, Betty did actually gift me a really cool vintage “Pry-a-Lid” Jar Opener. They don’t leave mark or dents and they work on any jars that vacuum seal. 😃

[@suejohnson1296]

Excellent!!! I’ve seen several videos where it comes out grainy or watery. This looks perfect!

[@kimmididwhat]

Thank You. The cold water and the immersion blender is the trick. Everything I know told me to use warm or hot water to melt the fat, but it failed every time. Only after I tried a couple more tries with the really cold water did it come out perfect. I almost fell over. 🤣 I’ve tried the super cold water method first the heavy creak but that one just made butter again. ( not upset about ending up with butter but I really wanted whipped cream from it. 😃) Thank you for putting up with my terrible audio. My son got the mic fixed but only after I uploaded the video. 💕

[@cherylb.9766]

Thank you those were both helpful hints. My sour cream also turned out grainy fir me and my cheese I've only used as a crunchy casserole topping, which was really good though lol.

[@kimmididwhat]

@@cherylb.9766 , Give them a try when you can. My friend Cherie Stielow in the groups told me about the immersion blender back in 2016 but I always thought she was using warm water. But nope, it’s cold water and it works so well!!! It bothers me when KZbin people aren’t “transparent” about the results. I’ve never been an affiliate and I have no book or anything so I just want everybody to know how to get the best results possible, while still being honest about it. 😃💕

[@JaimeHughes-o2k]

Question - Once you open the jar of sour cream, or the package of cheese, do you reseal with an oxygen absorber, or just vacuum seal? Thank you for this video!

[@kimmididwhat]

I’ve Always used a fresh OA no matter what. So yes, if I’m resealing, whether a jar or a mylar bag, I always replace the old OA with a New OA. (Oxygen Absorber.) Even with Vacuum Sealing. Vacuum sealing ( even with a chamber vacuum sealer) does not remove 💯 of the oxygen and that little bit of oxygen that’s left can and will turn the tiniest amount of fat rancid. The OA will absorb the remainder of the oxygen. Hope this helps. 😃💕

[@JaimeHughes-o2k]

Thank you so much!