View topic - Can you dehydrate sour creme?

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PostPosted: April 7th, 2010, 12:35 am 
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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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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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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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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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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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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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PostPosted: October 30th, 2019, 12:02 pm 
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Re-resurection....

How did the dehydrating go?

We tried once at 140 and got gravel chunks that killed the food processor (admittedly a modest quality unit to start with) when we tried to do anything with it. (Yes I have a food thermometer)

Tried again at 130 and got something we could turn to powder.

I have developed a lactose intolerance since then and will be trying some lactose free sour cream (14%) this winter as we prepare for a 10 day trip. I will post the results in a few months. I'm optimistic as the lower sugar content should make it a better dried product.


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PostPosted: October 30th, 2019, 12:35 pm 
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Yes you can dehydrate sour cream, spread it thin (a few mm), use the lowest temp and dry until it feels powdery. Then grind it down into a powder for best re-hydrating results.
Personally I think it is easier just to buy the powdered sour cream already off the shelf. But if you want to do the work, yes you can.

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PostPosted: October 30th, 2019, 12:49 pm 
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Joined: January 26th, 2006, 12:49 pm
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Location: Ontario
It's available on amazon.ca. I tried it in a stroganoff this summer and it was great!

Hoosier Hill Farm Sour Cream Powder


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PostPosted: October 30th, 2019, 8:02 pm 
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Joined: January 3rd, 2010, 5:59 pm
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Location: Kanata
I've had no luck rehydrating sour cream that I've dehydrated at home. It always looks grainy and never tastes all that good.
Guess I'll try the Hoosier Hill stuff.
Has anyone tried their egg powder?

rab


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PostPosted: October 31st, 2019, 9:53 am 
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Joined: January 26th, 2006, 12:49 pm
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Location: Ontario
I haven't tried the Hoosier Hill egg powder, but the best I've tried is thrive life scrambled egg mix. The only drawback is that it's pricey and shipping is not the fastest. But it's very good.

The "pantry can" is dinky, while the family can is just about the size of a big 930 g coffee tin.
https://canada.thrivelife.com/dried-egg.html

Other things I've tried: their sour cream powder which was good, and the freeze dried chicken is tasty enough with a good sauce. But don't get the dried fruit... TART! Also tried the crumbled sausage which was ok.


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