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PostPosted: April 7th, 2010, 12:35 am 
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Joined: March 23rd, 2006, 11:21 pm
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Location: Burns Lake, BC
We've got a baked scalloped potato dish that has a cup and a half of sour creme in it. We were hoping to dehydrate it.

Anybody have any experience with sour creme?
Just thought I'd ask because it's too good to experiment with. :D


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PostPosted: April 7th, 2010, 8:53 am 
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Joined: February 7th, 2004, 12:37 pm
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Location: Guelph, ON
It is usually made by spray drying , a commercial process.
You can purchase Powdered Sour Cream in cans from Walton Feed Mills.
Not sure how well it would dehydrate from a Scalloped potato casserole. Try a little bit and see what happens...it might work. Eat the rest


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PostPosted: April 7th, 2010, 11:50 am 
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Location: Rattlesnake Pond ME
Consider using no fat sour cream. When dehydrating meat we rinse well to rid the meat of the fat first so that the dehydrated product does not go rancid.

I would go the other way around

http://www.realfood4realpeople.com/potatoes.html

and use sour cream powder.

I dont dehydrate using vegetable oil but rather parchment paper.

Being lazy this would actually be my approach

Image


Last edited by littleredcanoe on April 8th, 2010, 8:50 am, edited 1 time in total.

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PostPosted: April 7th, 2010, 5:07 pm 
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Joined: January 6th, 2005, 11:08 am
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Location: Bristol,Quebec,Canada
I tried dehydrating lite sour cream once.Consistancy much like leather when dehydrated. Did not rehydrate very well,stayed chunky.
Sour cream powder would be best option if it were readily available.


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PostPosted: April 7th, 2010, 9:01 pm 
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Joined: July 15th, 2002, 7:00 pm
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Location: Big Flats, New York USA
Are you asking about dehydrating straight sour cream? Or are you wondering about dehydrating a casserole which has sour in as part of the recipe?

If the latter, give it a go with some left over and see how it works for you. I have done this quite a few times just to see what works.


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PostPosted: April 8th, 2010, 7:54 am 
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Joined: June 25th, 2001, 7:00 pm
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Location: Kanata, Ontario Canada
can of cream of celery soup as a back up?

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PostPosted: June 29th, 2016, 9:48 am 
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Thread resurrection alert!
I just loaded up a couple of trays with 14% fat sour cream (after Googling and mostly coming up with survivalist web sites). I'll freeze it after and it will be at room temp for 7-10 days.

People run the finished product briefly through a food processor to get a powdery result.

I have dehydrated recipes that have sour cream in them no problem but I forgot to add it to a recipe and then went and dried it so figured I'd give this a whirl. 140 deg is the recommended temp. I found


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