Rehydrating Freeze Dried Dairy


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.


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.


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.


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.


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!

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