Dehydrating and Freezing Sour Cream

Finally I am getting this posted I have had several people ask how to dehydrate sour cream it is pretty easy. It takes up less storage space when dried as opposed to it’s regular form, and many people dehydrate it to have on hand in case of emergencies. It can be used in sauces, dips and casseroles.

I covered my trays with plastic wrap. Or you can use baking sheets

I stirred the sour cream real well so it was creamy and a little easier to spread.

Then put a couple spoonfuls in the middle and spread to a thin layer .

 

Put in the dehydrator be careful not to fold the plastic up over the sour cream dehydrate at 130 to 140 degrees you don’t want it very high or it will turn the sour cream brown, until very dry it will be very brittle if not dry for a little longer. It will have a little oily feeling on it this is fine as long as it is very brittle.

Put in the food processor to powder I put it in the blender after the food processor it powder it more .

 

As you can see it is not very powdered in the  food processor.

 

 

 

It will be a little more powdered in the blender. When you put it in the blender put just a small amount at a time so it will powder.

 

To rehydrate use the ratio of one part powder to appx ½ part of warm water not to hot or you will curdle it let sit for a while to let it thicken then stir I like to put mine in the blender to make it a little more creamy it will not be like fresh but close

 

 

I put mine in quart jars. You want to store in the fridge ( if you will be using fairly soon)or the freezer I like to keep mine in the freezer.

 

 

 

 

 

To freeze sour cream just put the container in the freezer, thaw out when needed. It is very thin when thawed out so I just use it for cooking.