Freeze Dried Dairy!! Heavy Cream, Half & Half, Sour Cream, Cream Cheese, Cool Whip & Reddi Whip

I have covered a few videos chalked full of freeze dried dairy. In this video, I am going to fill in all the cracks from the other videos because we are doing all the "heavy" milkfat dairy. We are freeze drying Heavy Whipping Cream, 1/2 & 1/2 (half and half), Sour Cream, Cool Whip, Reddi Whip and my new favorite, Cream Cheese. You just never know what is going to freeze dry and what isn't. I am fooled all the time. To my surprise, cream cheese does really well and if you add some freeze dried fruit to it, you can make a perfect bagel spread that never needs refrigeration. Sour cream also surprised the heck out of me. We also take a half and half cube that was freeze dried and make a short term storage version of coffee creamer.
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[@brendabrenda413]

Rose, from Trail Grazers KZbin channel, recently FD’d cream cheese. After a few rehydrating experiments, she found that using boiling water worked the best. It dissolved the fat globules, resulting in a smooth textured product. I had FD’d full fat egg nog and found it grainy when I used room temp water. I then used boiling water, refrigerated it overnight and it was perfect. I imagine most higher fat dairy would work this way.

[@sharonhendricks9706]

thank you for sharing about the egg nog. I watch Pam from Trail Grazers and Rose Red Homestead and she's had really good success with this type of product.

[@lucindaboren2996]

We have a jersey milk cow. She gives about one third cream to a gallon raw milk. Strained while still warm, cooled to room temp and then went right into the freeze dryer before the cream separated from the milk. It was then crumbled to a powder and sealed in a gallon sz. Mylar bag for 2 months. Reconstituted it with water and put into the fridge. To my surprise the cream separated and rose to the top of the milk. I pulled the cream off and made butter.. I have no idea how long this powdered milk would last in the mylar bag. We have only had our HR FD 3 months and a whole lot to learn.

[@sammyphil449]

This is awesome! Have you tried your milk again recently? Is it still storing well? I'd love to do this with the milk from our girl.

[@lucindaboren2996]

We have. I use it mostly to cook with. Since she gives so much fresh, that is what we drink. I have started making the cream into butter and then canning the butter into half pints as ghee. We call it Susie Ghee. Cause Susie is the jerseys name. But now I call her Susie Ghee as well and she responds, perks up her ears and comes running. She is a sweet heart. She also is raising 2 calves as well because we just could not keep up with he milk production.

[@christinasmith1116]

Holy Cow! What a great way to have your cream and Butter!!

[@sammyphil449]

@@lucindaboren2996 aww that's awesome! Thanks for sharing.

[@msgottaneedtoknow]

That’s awesome !!!!

[@amandaaskew7606]

I have done a lot of my raw goat milk. I tried it in cubes, and oddly enough, that didn't work nearly as good as just pouring it on the tray. 1 qt/tray. It does take a long dry time, but then powders up nicely. My favorite dairy thing to freeze dry, however, is my goat cheese! It is technically a whole milk ricotta, made by heating my whole milk to 200°, adding 1/4 cup of vinegar per half gallon of milk, and then draining the whey off. I season with a lot of different things (garlic, dill, pizza flavoring, etc.), and freeze dry to have a nice, low carb chip!

[@ThirteenKidsLater]

I have been doing sour cream and cream cheese for seven years now. I always powder both. That way I can take out as much as I need. Powdered rehydrates even better than in a puck. I alway always just fill the tray. I also not only line the tray with parchment paper, but extend it up the sides of the tray to create a bowl to hold the food. This way it doesn’t leak under the liner and everything releases well. I’ve also done heavy whipping cream. It will freeze dry and store just fine *however* don’t expect it to reconstitute back into whipping cream. It is essentially butter after it has been freeze dried and attempting to add water and mix back in just tips it further into butter zone from cream zone.

[@johnderoy916]

what is the olest batch you have opened that is still good? with all the fat it cannot be as long as non fat forever. i love these videos about if it will work but they do not answer how long they have been to last before going bad.

[@olgagolub7436]

I freeze dried Daisy Sour Cream and cannot get it to reconstitute back to edible smooth texture. I've tried different amounts of water, tried waiting on it and still very grainy. Any suggestions will be greatly appreciated!

[@Hi9-Knight]

@@olgagolub7436 If you need any help MEWE freeze drying group might be able to help, Just thought I let you know of it. :)

[@clw.7146]

@@olgagolub7436 That's a problem. I've freeze dried 24 lbs of Daisy Sour cream but I haven't tried to reconstitute it. The very last batch I put a pint jar of powder for hubby to try. I'll try to rehydrate and see what I get.

[@violettalewandowski4913]

@@olgagolub7436 i can help...make sure after coming out from freeze dryer put it to a blender and make as fine powder as possible then when you add the water will be smooth and silky 😆

[@jenniferjuranko1617]

I freeze my cream cheese and then shred it to put on my trays to freeze dry. It works great and rehydrates beautifully.

[@bbikermama]

Thanks for tip!

[@lindastephen-seaver6345]

I noticed you only put 3 trays in your fd. I thought you had to fill the fd So what is the right way. Many times I kept things in the freezer until I had enough to fill all my trays. What is ok

[@PAMALAsCHARIS]

WOW really? I'm going to have to try this! I'm trying to preserve my sour cream but I don't think that's shreddable 😁. However if it freezes solid I wonder if I could put it into a ziplock bag and spread it thin so that it freezes in a thin layer and once it freezes maybe I can break it up which would be similar to shredding. Do you think I could thaw that out and it would be just as rich and creamy? Help? 😊😊

[@jenniferjuranko1617]

I spread my sour cream out onto my trays and put it right into the freeze dryer. When it’s done I powder it up with my Vitamix and put it in mason jars. To rehydrate I just add back the water a little at a time until it’s the consistency I want. It’s absolutely perfect and I never worry about running out of sour cream anymore.

[@PAMALAsCHARIS]

@@jenniferjuranko1617 I literally just found this information today so I'm completely new to the whole concept but I love sour cream and I'm so tired of my sour cream either going bad or freezing because I turn the fridge down to try to keep it longer....it ends up a mess. Is a freeze drying machine expensive or is there perhaps a Walmart version? 😁

[@lorencolt]

I do heavy whipping cream then when I use it I whip it into butter. It is a great work around for freeze dried butter.

[@sixtysweetsavory9390]

Brilliant 💡 tfs 💗

[@mollyjoy7820]

So smart!

[@sherribyers2990]

Do you think it would be possible to freeze dry the whipping cream then store it in Mylar or vacuum seal and put in the deep freeze?

[@lorencolt]

@@sherribyers2990 Yes it would last longer just because of the high fat content

[@sherribyers2990]

@@lorencolt Thank you. I’m so glad to hear that because I just bought 4 quarts of HWC hoping to FD them and when I saw how it turned out I thought my only option would be to freeze them.

[@patriciahart9750]

I really liked this video. It answered several questions for me. I have freeze dried whole milk, 2% milk and sour cream. They all FD beautifully. But I don't do "dollops". I fill the tray and smooth them because them they have and even thickness. Then I powder them and they work great. But I wasn't sure about the Half & Half (for my coffee), the heavy cream and the cream cheese.

[@emailausdrucker]

Pat, what would you guess is the shelf life of fd milk?

[@trishcraig723]

I made jello and cool whip bites and they worked great. Also added yogurt and got good results. My half and half cubes worked well also.

[@heritagehomesteadofcapecod8173]

I have done many loads of whole raw cows milk very successfully. 1 quart, pre-frozen, per medium FD tray. Works great 👍

[@TriciaWeathersRealtor]

Have you ever tried to churn or make cheese are reconstituting it?

[@kayecurtis875]

Heavy whipping cream works perfectly if you mix it a little to get some air mixed in. Then pour into trays like milk. I powdered mine and it's great.

[@jamiecole2144]

Cool whip works if you treat it like ice cream. You have to keep it very frozen and put it into a very cold freeze dryer. One year I made some cute Santa hats with cool whip and strawberries.

[@sassyherbgardener7154]

Cool Whip is not a dairy product. (Non-dairy whipped topping.) It was very interesting to see how it puffed up like that. I've bought powdered sour cream before, so I knew it would be a success, but I appreciate the info on all the other products. I can't wait to do the cream cheese! This is SO helpful. Thanks!

[@Brian0045]

Not on subject for the video but if anyone ever wanted to know... in case of a power outage the machine will start over automatically with freeze cycle to dry cycle. (just had power outage and was home when power came back on to see it).

[@sixtysweetsavory9390]

Thanks for sharing this sweet tidbit of knowledge... nice to know!!!💯😉

[@liannemitchell2279]

It may depend on the machine. When my power went out during a cycle, it just stopped. There was a message that the cycle had been interrupted, but that's it.

[@OkieDokiePinokie]

My machine started over but the freeze time was very short.

[@monana8706]

I FD sour cream, cream cheese and whole milk quite often. No issues! Half & Half and heavy cream are next on my list.

[@laurab8547]

Half and half works great in the freeze dryer. I’ve done about 6 quarts and it always comes out perfect!

[@tinapalmer2877]

I haven’t got heavy cream to work to much fat in it I think, but half & half works great

[@harleyrenegade8035]

Yea, don't wast your time with Heavy Whipping Cream as it has too much Fat in it. I tried it & it was a Bust!

[@tincankiller6454]

Thank you for the video I was also curious about those products just have not had time to try them so thank you for saving me some time Stay Safe & Good Luck

[@sherryh9117]

I have fd fresh milk, a quart per med tray, straight from my dairy friends. NO problem. Powders up nicely and dry! Also I have filled the trays with sour cream and again powdered it. Fantastic.

[@lindapeterson3483]

Thanks for doing this video. I have wondered about cream cheese and now I know. I’ve done sour cream, cheese, and cottage cheese with great success. Storage may not be long term, but I know that if I run out of fresh, I have some in a Mylar bag in the pantry.

[@sharonhendricks9706]

I just recently FD'd 3 trays of Half and Half and it did pretty good. I ended up with 21/2 quarts from slightly over 1/2 gal. I firmly mashed it down into jars and vacuum sealed them. I did extended dry times for about a total of 23 hours or a bit more, and I was surprised that it didn't have a fatty feeling to it. But mine is intended for short term storage, mostly in case it disappears from the shelves like it did a couple of years ago. Like your grandparents, I like it for MY coffee. I have sour cream and cottage cheese, both full fat, spread out evenly on my trays, ready for the FD. Fingers crossed! After that, probably mashed potatoes

[@mamapalomino4]

Thank you for doing these things, I've been wanting to do sour cream but I was a afraid it wouldn't work Now I'm going to get a bunch done

[@pammaisano239]

Thank you! Was just wondering about sour cream, now J have more tips and new ideas, enjoying this new journey of freeze drying

[@thefreezedryingcommunity]

Enjoy!

[@jenl336]

Thanks for this!! My bf and I were just talking about FDing half and half. Glad to see it's good for a least short term storage. Thanks!!

[@ThreeAcreHomestead]

Raw Milk FD amazingly. and I do whole store milk all the time. Sour cream did very good for me and it was nice to take a little for a recipe and still have the rest available.

[@preparedhomesteaders4662]

Thanks for doing this video. My husband and I were just talking about freeze drying sour cream and cream cheese. We found some cream cheese the other day and bought a bunch and we were wondering if it could be freeze dried. Now we know. THANK YOU THANK YOU THANK YOU!!!!!

[@mayhembeading3737]

Have ordered the portioning trays, can't wait to get them. Just finished freeze drying approximately 5litres of homegrown farm fresh eggs. Such a happy orange color. Next up is sour cream and shredded cheese. Thanks for the videos!

[@shirley7137]

The shredded cheese does great..I just did lemons and limes. Want to do as many of my garden herbs this year as possible.

[@JanuaryLisa]

Hey, there! New subbie here and I LOVE your channel! I wanted to put out there that if lactose is your issue, cream and most (hard) cheese doesn't have it. It's processed out in the manufacture. The softer the cheese, the more lactose, generally. The more milk, the more lactose, making cream safer foe the lactose-intolerant. Of course, if milk protein or another issue is to blame, this doesn't apply. That said...I'm curious how we get milk and butter powders for long-term storage. I have some, and I assumed it was freeze-dried, but after watching your videos, I'm not so sure. 🤷🏻‍♀️

[@jesus.maryandjoseph8880]

Absolutely love your videos. Very informative. Just freeze dried 4L of 10% blend cream (half and half). Put it in the cycle. After 26 hours, it said it was complete, but it wasn't totally dry, so I put it in for another 11 hours. That was likely overkill, but I wanted the cycle to complete in the morning, rather than in the middle of the night. Just finished packaging it in mylar with oxygen absorbers. Turned out amazing! Was totally dry, and didn't feel "oily" or "fatty" at all...not even a little bit. I am thinking that if you did an entire cycle with just half and half, and put it in longer to dry, you would very likely have the same results as I. It's challening when trying to freeze dry a variety of things because each item can have varying dry times. I reconstituted the blend cream directly in my coffee, and it turned out great! Not sure how regular coffee cream will turn out, which is 18% fat, but I think we will try it to see how it does. I believe the key for the half and half is extra dry time. I think that it will last for a lot of years in mylar with the absorbers. I don't know if it would survive longer term (15-20 years), but I'm fairly confident it would likely last at least 5, if not 10 years or more when stored in the manner which I've already mentioned. It reminded me of freeze dried homogonized milk, which will last long term. I anticipate the regular, 18% coffee cream will be a little more fatty/oily, and store for significantly less years than the 10% blend cream, but we are going to try it anyway. We are striving to put some food away for both the short and long term, using some items as food inflation rises, and then saving other items for emergencies. I'll let you know how the 18% fat coffee cream freeze drying process goes, and how well it reconstitutes in coffee, as well. 🙂

[@susyQ564]

Hello from 🇨🇦. Love your channel

[@homesteadingheina4230]

We freeze dry our goat milk. I do put it in the freezer bc everything I've read said the fat doesnt like the heat for long term storage. However this process 1. Reduces the volume making it easier to freeze large quantities and 2. Maintains the quality. As a small family a goat produces almost a gallon a day - far more than what we use. So we freeze dry it and just milk for 5 months out of the year. I freeze dry our yogurt too.

[@826debbie]

I wanted you to rehydrated the half-and-half and the heavy cream to see what it would look like. But in any case than you so much for this informative video!

[@AnneMorrison-s6g]

It works if you rehydrate with hot water otherwise cool watr won’t melt the frozen fat.

[@justintime6346]

Great try. I also was wondering about sour cream and cream cheese!

[@nunnabeeswax2397]

I freeze dried half and half no problem. I did not cube it but just poured it right on the pan and into the machine...no pre freeze. It came out in chunks but I put it through the blender and now it is a fine powder. Plan on dropping it straight into my hot tea. I also did sour cream and same as the half and half-tossed it in the blender and turned it into a fine powder.

[@blackbearfamilyfarms]

Cream cheese does great. I cut in slices and powder after FD.

[@ginglyjoe2659]

Hi, does it last a few years?

[@wendyjapp2218]

You should research A2A2 milk, I also have an issue with STORE bought milk, I tried the A2A2 milk (from my local farmer) and NO problems, so I tried milk from the tank( organic) and I can drink that also. (Unprocessed I guess)

[@xhappymasksalesmenx4092]

The reason the reddi whip and cool turned out that way is because it’s a lot of air whipped into. So it’d need to be whipped I’m guessing. And for heavy cream try making it into a powder it works a lot better

[@christinehelmus8461]

I have been looking for butter powder. I think that I will do some heavy cream and keep the powder in a mason jar in the fridge for use in baking.

[@thriftingtexas9347]

My husband is a Pilot and can’t travel with liquids. We freeze dry half and half so he can travel with it!

[@bc24roxy4]

I made the mistake of spreading the sour cream on the tray..it took over 36hours. I put mine in my mini ball jars so I wouldn't have to open a big one each time we use it. Don't know how long it will last. So your dollops is much better idea. Going to do the cream cheese now. Thanks for this.

[@DaveSmith-cp5kj]

I think spreading it is fine. The reason yours took longer is because you are freeze drying a lot more sour cream than if you just put it in dollops.

[@wjf213]

Great video. So giving it your best guess, how long do you think the cream cheese would last for storage? Keep up the great work.

[@violettalewandowski4913]

Thank you for this video...love all of them❤❤❤... my first project with freeze dryer was souer cream. Sometimes when I'm cooking for my family I think I do have souer cream but . someone eats without telling me i need to buy more. 😳🤣but now I'm so happy to have in my storage...i made 6 2L jars of beautiful fine powder. ...because if you powder after all process sour cream turns back to a smooth and silky texture...Now i want to freeze dried cream cheese i hope will be successful too.

[@thefreezedryingcommunity]

Wonderful!

[@lh3130]

I just rehydrated my sour cream and it was weirdly grainy in texture. Tasted ok but I was disappointed. Do I do something wrong?

[@foreverealm]

Cooking has been one of my fave past times since the 80’s. Cool Whip is fake stuff, so I am not surprised that freeze-drying did not yield a good outcome. (I suspect freeze-drying can reveal the true colors of a lot of “foods” that actually mimic the real versions.) As for the ReddiWhip… it is a foaming process, and is very highly aerated. The freeze-drying has revealed how little actual cream is in the fluffy, pretty, dispensed stuff. I think the freeze-drying broke down the oxygen bubbles in the matrix. It’s probably fine! Just, the end result is deflated, small amounts.

[@thefreezedryingcommunity]

I think you are right on exposing foods and the disturbing things in them. Typically, if something doesn't freeze dry, I won't consider eating it. It's either high in fat, oil, sugar or has preservatives or other junk in it.

[@Ssanihal]

Does food need to be frozen before going into the freeze drier?

[@janawanner3783]

I've done cream cheese in mini bricks of 12 pieces each 8 oz block. FD just fine.

[@melg9106]

Freeze dried raw milk does well it’s just very powdery, which actually is good. But it won’t last this season long

[@pawsomelabrastead9244]

Did that last week too, using a bullet blender it came back perfectly, but for max taste needed to be cooled overnight.

[@jameshuett2559]

Why does it not last a season? Because it's all used up ir it goes bad? How do you know when it's gone bad without getting a disease I can't spell?

[@melg9106]

@@jameshuett2559 all used up

[@melg9106]

Typically if it gets moisture in it, it won’t last as long. You can also taste it just a little to see if it’s bad, but if you can’t smell, can you taste??

[@kaymichael6173]

Just was wondering if you have ever tried to use toddler lids in your vacuum sealing what's a

[@roxannkeyzer1648]

Full and skimmed raw milk prefrozen did fine for me. Cream was a failure. Yogurt does well, sour cream failed, mozzarella shredded did good, and the equivalent of half and half did decent.

[@brewstout]

I have some raw cream - not heavy whipping cream that I want to FD. Why was yours a failure?

[@lyndabuchholz1216]

I have done low to no sugar and the low fat or fat free dairy. I have had success with all of those.

[@ariannarees6216]

How long will it last FD'd?

[@lyndabuchholz1216]

@@ariannarees6216 I don't know for sure but what I freeze dried was milk products like dry milk.

[@steppingstone6797]

Thank you

[@anniem1466]

I think I would just powder all these! =) Thanks for your content!

[@PS-ut5ct]

what are you considering short term? half n half shelf life specifically? thank you

[@cherylbishop7657]

Hi ,I was wondering if you have ever tried using a already frozen tray and put it in the freezer fast..GOD BLESS

[@thefreezedryingcommunity]

Yes. I.prefreeze almost every batch

[@krickette5569]

Bought some sour cream today and half way home realized I didn't even know if it would freeze dry. Whew!

[@thefreezedryingcommunity]

You are in luck! It does!

[@lindawalding8143]

So appreciate!

[@sunshinechildofgod2771]

I want to see a sour cream one year later check up lol what does it look like? Does it clump. Etc

[@tasma3]

I am wondering about butter. Everyone says you cannot do butter but there is a site that gives instructions on how. You can also buy freeze dried butter and it is good. So if you can buy it then why cant you make it? Have you tried?

[@urbangalfarmroots]

If you have raw milk and make your own butter, you either freeze it or make it into ghee which is shelf stable for several years, heartier taste, and has a high smoke point. I wouldn't FD cream due to unknown safety.

[@karenbergstrom3257]

I have been wondering about ask of these. Great video

[@kenbrown6832]

Since fat goes bad because of hydrolysis and oxidation, how long do you think heavy cream would store vacuum sealed with a desiccant pack and oxygen absorber?

[@MohamedIbrahim-sy9tm]

How much does it cost if I want to buy? What about distribution in Egypt?

[@deniselaumeier9848]

Just got my FD a few days ago. Did all the tests, Brad and all and then tried apples, strawberries, pineapple, blackberries and blueberries. The strawberries and apple did fine. I had to put the blueberries, pineapple and blackberries in for another run. They still didn't do well.

[@thefreezedryingcommunity]

they have to be pierced or they will not dry

[@urbangalfarmroots]

Check out Rosered Homestead video on FD frozen fruit and another video on fresh fruit.

[@scottintexas]

Cool Whip and Rediwhip - nasty stuff! PS - Amazingly, you sweat on your shirt in the shape of KY! 😮

[@anitafarris11]

I mix one can of eagle brand milk and almond milk together to make as my coffee creamer. Do you think that could be freeze dried?

[@gwenjohnston-petrarch5071]

When you say the half and half is good for short term storage, what time frame are you thinking? A month? A year?

[@maribethdouglas1436]

Couple of questions. Is there a video on how to know how much liquid is required to rehydrate items that have been freeze dried? Also I noticed on some things placed in Mylar bags you added. Ore than 1 oxygen absorber and do you add 1 to your jars that you seal in freeze drier.

[@xhappymasksalesmenx4092]

Weight it before and after. That way you’ll know exactly how much liquid you’ll need

[@lisacarden1309]

What would you consider short term for half and half, sour cream and cream cheese? Thank you for any help take care

[@lisanowakow3688]

Very cool!

[@margochilcott9374]

Great info.

[@alanfloyd8213]

Was thinking of cream spinach or Cream Brussels sprouts , with cream cheese and HWC

[@lindaswitala]

What if you add water and try whipping again?

[@LittleKi1]

I know this video is a year old but I am curious if the sour cream and cream cheese fare better than cream or half and half due to being cultured by bacteria?

[@hempfarmerclay4184]

When you say short term storage on the half n half 3-5 years or less?

[@GoRosieM]

I have been wondering about goat milk and Chevre cheese. If cream cheese works I have hopes for the Chevre.

[@Debbie-rx6tb]

I watched this for information about half-and-half and you said it would work for short time but how long is short j term storage?

[@thefreezedryingcommunity]

Lots of variables in the answer. I personally wouldn't count on it for more than a couple weeks. Just my opinion

[@texassews535]

I have a question, after your experiment. You didn’t freeze dry the items, but what? 13 hours? Do you think that if you freeze dried the heavy cream for say 48 hours that it would work? I’m just curious.

[@thefreezedryingcommunity]

It might store a little longer but I just don't see it surviving long term

[@kimmeckler6992]

How long did it take for the cream cheese

[@Savedbygracethroughfaith_7]

I've been freeze drying Daisy sour cream for a long time. I powder it after freeze drying then mylar. Just take a spoonful as needed. The others I have not because the fat content was iffy for me. Curious to see how this goes.

[@johnderoy916]

how old is the oldest batch you have reconstituted that was still good? i am very curious about real world results for FD dairy.

[@tracietackett5104]

What you you think the shelf life might be.

[@thefreezedryingcommunity]

This is a near impossible question with so many variables in play

[@patriciaschuller4259]

What would you consider short term storage? We bought a bunch on sale and freeze dried them.

[@Shaniqua63]

How long do you consider to be "short term" storage on the half & half 🤔

[@thefreezedryingcommunity]

Probably less than a week. You could try and run a longer cycle than I did

[@theclone19]

"Less than a week"? Why bother with the freeze drying....

[@sylviaross2349]

Maybe stabilized whipped cream (homemade, and you add gelatin to it during the whipping process) would do better than the ReddiWhip?

[@emilynordstrom7455]

I have freeze dried raw goat milk and I have freeze dried sour cream, both with no issues.

[@jaeivy5019]

How long is short storage

[@scentsbyemebathbody3161]

Anyone take raw dairy half & half from A2 jersey and freeze dry that & reconstituted it ? How did it do ?

[@heidimarie9417]

I have done raw milk yummo. I want to make my own coffee creamer. With sugerfree sweetner

[@WhiteRaven621]

When you say short term, you mean like a week? Two days?

[@thefreezedryingcommunity]

Lots of variables

[@alanfloyd8213]

Dang was hoping heavy cream would work

[@handcraftedluxuries1980]

I have a1 question. I know syrup wont freeze dry...if you take maple sap and freeze dry it, will it become syrup that hasnt been heat treated..ie raw syrup?

[@brewstout]

why can't maple syrup freeze dry?

[@ewcraigs]

How would butter, sticks or whipped do? Thanks.

[@OkieDokiePinokie]

I think pressure canning your butter will have a better shelf life

[@mrs.rosario2107]

My sour cream did great. Don't do super sweet coffee creamer. Mine foamed up all over.

[@preparedhomesteaders4662]

Do you think the sour cream and cream cheese will store long term?

[@soldbytammybryant]

No, due to the high fat content.

[@preparedhomesteaders4662]

@@soldbytammybryant thanks

[@scentsbyemebathbody3161]

How long is short term storage ? 6 mos - 1 year. ??

[@suestuart4562]

If elec. goes out how do use the freeze dryer

[@OkieDokiePinokie]

Use it now… and stock up!!!

[@OkieDokiePinokie]

Or get a very powerful generator

[@estersantana9764]

Can I go visit you guys? 😃

[@pskton]

I freeze butter all the time.

[@thefreezedryingcommunity]

Freeze or freeze dry?

[@VaultBoy1776]

@@thefreezedryingcommunity This is my question, too. I was looking for a video on FD butter...no luck. Any advice Brian? Thanks for all you do, mate. Btw I dig my tray dividers and stackers- nifty tools. Tyty

[@scentsbyemebathbody3161]

I saw a video from Phil at 4800 feet do FD whipping cream & regular cream turned it into butter it was awesome to watch at least it didn’t waste the heavy whipping cream . Ck it out on KZbin.

[@joannasegerstrom8928]

With the fat content the shelf life must be really short. (?) Question to the pros....

[@VaultBoy1776]

If it freeze dries at all...

[@RoseBud-fk4qg]

Marshmallow cream freez dryed for smacks

[@karenrussell6425]

I tried the sour cream and it was perfect in the freeze dryer but when I went to add a little water to it,it tastes sandy and a little bitter. What happened?

[@thefreezedryingcommunity]

did you run it through a food processor before packaging?

[@lh3130]

Same problem! I did not, I just used a mortar and broke up by hand so it wasn’t as fine as a true powder.

[@sheilavrabel4136]

You might already have this, but if not, would you consider doing some vegan alternative to these products? I'm having difficulty finding what alternatives will work well for freeze drying. Thanks for all your videos!

[@jonsantos6056]

Yo r u Ed Bassmaster's sibling?

[@thefreezedryingcommunity]

Yep thats me, Brian Bassmaster

[@pawsomelabrastead9244]

How long did the Cream Cheese and Sour Cream take you to rehydrate and how much whipping did ya do{skipped all that info} I did both last week and the cream cheese took some serious whipping in the blender to get it to come back, by hand it was very grainy and didn't taste good. The Sour Cream was awful, also tastes like it was powdery and very sour intense. {havn't attempted it in a blender yet}

[@thefreezedryingcommunity]

It rehydrates quick

[@annevanderlaan6441]

Could you come over and help me with my freeze dryer?

[@handcraftedluxuries1980]

The heavy cream with water added IS butter lol.

[@thefreezedryingcommunity]

True

[@compubyte2010]

you should be able to do 97% fat free sour cream or maybe even shredded cheeses?? some cheeses and sour creams are 100% Fat free? they may work really well?? .. sounds like another video LOL.. FAT FREE or LOW FAT foods..