Rehydrating Freeze Dried Dairy

Tillamook lowfat yogurt

Freeze-dried dairy products are some of the most versatile ingredients you can have in your pantry. Dairy is not only easy to freeze dry, it’s easy to rehydrate and use in recipes. For example, yogurt is high in protein, so adding it to your breakfast oatmeal adds to the nutritional content. Yogurt drops are a big favorite among our customers, and if you haven’t yet had freeze dried ice cream you need to go do that right now.

freeze dried ice cream sandwiches

To freeze dry dairy products such as sour cream or yogurt, spread a thick, even layer on a freeze drying tray. You can also freeze dry milk – when ground to a powder it makes recipes such as cakes extremely moist. When you’re ready to rehydrate freeze dried dairy, just add water gradually and stir until it returns to its original state. If you’re freeze drying ice cream sandwiches, no need to rehydrate. Just eat them as a crunchy snack. Or, powder them up in a food processor and add them to another recipe to get a delicious ice cream flavor.

shredded white cheese

Sliced and grated cheese can also be freeze dried. To rehydrate, you can easily toss it on top of your casserole dish, cover with tin foil and it will rehydrate from the moisture in the other food. Or, you can spritz it with a little water or even add water to it and warm it up in the microwave to get melted cheese. If you want to rehydrate sliced cheese, put it in a ziplock bag with moist towel until it returns to its original consistency. Freeze dried cheese is delicious on its own, but it’s wonderful to have on hand for pastas and casseroles.

freeze dried yogurt drops

To freeze dry raw eggs, whisk them before pouring onto a freeze drying tray. Freeze dried eggs will powder really easily and to rehydrate, just add water. You can also make delicious scrambled eggs and freeze dry them. Try adding cheese or bits of ham and you can easily reconstitute later with a little water in the microwave or in a skillet on the stovetop.

Dairy products have a short shelf life in your refrigerator – but if you have a home freeze dryer, you’ll not only reduce food waste, you’ll increase the versatile ingredients in your long-term food storage.

Comments

Can you freeze dry a full fat heavy cream? Will it rehydrate creamy and smooth, or like broken fat lumps? Finally, if properly stored with oxygen absorbers, what’s the shelf life of pure freeze dried heavy cream? Thanks!

Heavy cream is a short-term storage freeze-dried food. The oil/fat content is so high it tends to have a oily feel to it once freeze dried and is not something that would work for long-term storage.

Heavy cream is a short-term storage freeze-dried food. The oil/fat content is so high it tends to have a oily feel to it once freeze dried and is not something that would work for long-term storage.

Yes, you get an Owner’s Manual and a Starter Guide with your freeze dryer purchase, which gives you some instructions as to how to begin freeze drying. There are also a lot of online resources that can help determine a good range of what to expect for different foods. It’s hard to give one specific dry time/reconstitution method for every single food because there are many variables that can impact it – there is not typically just one clear-cut answer. But, for example, the default dry times that are built right into the freeze dryer work for most foods. Just check the food at the end of each batch to test its dryness then decide if you are ready to defrost the freeze dryer or if you need to add more dry time. You will see that a lot of the learning happens naturally as you start using your freeze dryer.

I freeze dried potato salad. The potatoes were dry and crisp as they should be. However the remainder was an oily globby mess. So do not freeze dry heavy cream. Too much oil. Nothing with lots of fat and oil will work well.

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