Rose, from Trail Grazers KZfaq channel, recently FD’d cream cheese. After a few rehydrating experiments, she found that using boiling water worked the best. It dissolved the fat globules, resulting in a smooth textured product. I had FD’d full fat egg nog and found it grainy when I used room temp water. I then used boiling water, refrigerated it overnight and it was perfect. I imagine most higher fat dairy would work this way.

We have a jersey milk cow. She gives about one third cream to a gallon raw milk. Strained while still warm, cooled to room temp and then went right into the freeze dryer before the cream separated from the milk. It was then crumbled to a powder and sealed in a gallon sz. Mylar bag for 2 months. Reconstituted it with water and put into the fridge. To my surprise the cream separated and rose to the top of the milk. I pulled the cream off and made butter.. I have no idea how long this powdered milk would last in the mylar bag. We have only had our HR FD 3 months and a whole lot to learn.

I freeze my cream cheese and then shred it to put on my trays to freeze dry. It works great and rehydrates beautifully.

I have been doing sour cream and cream cheese for seven years now. I always powder both. That way I can take out as much as I need. Powdered rehydrates even better than in a puck. I alway always just fill the tray. I also not only line the tray with parchment paper, but extend it up the sides of the tray to create a bowl to hold the food. This way it doesn’t leak under the liner and everything releases well. I’ve also done heavy whipping cream. It will freeze dry and store just fine *however* don’t expect it to reconstitute back into whipping cream. It is essentially butter after it has been freeze dried and attempting to add water and mix back in just tips it further into butter zone from cream zone.

I have done a lot of my raw goat milk. I tried it in cubes, and oddly enough, that didn't work nearly as good as just pouring it on the tray. 1 qt/tray. It does take a long dry time, but then powders up nicely. My favorite dairy thing to freeze dry, however, is my goat cheese! It is technically a whole milk ricotta, made by heating my whole milk to 200°, adding 1/4 cup of vinegar per half gallon of milk, and then draining the whey off. I season with a lot of different things (garlic, dill, pizza flavoring, etc.), and freeze dry to have a nice, low carb chip!

I do heavy whipping cream then when I use it I whip it into butter. It is a great work around for freeze dried butter.

I made jello and cool whip bites and they worked great. Also added yogurt and got good results. My half and half cubes worked well also.

I really liked this video. It answered several questions for me. I have freeze dried whole milk, 2% milk and sour cream. They all FD beautifully. But I don't do "dollops". I fill the tray and smooth them because them they have and even thickness. Then I powder them and they work great. But I wasn't sure about the Half & Half (for my coffee), the heavy cream and the cream cheese.

Thank you for the video I was also curious about those products just have not had time to try them so thank you for saving me some time Stay Safe & Good Luck

Thanks for this!! My bf and I were just talking about FDing half and half. Glad to see it's good for a least short term storage. Thanks!!

I wanted you to rehydrated the half-and-half and the heavy cream to see what it would look like. But in any case than you so much for this informative video!

Not on subject for the video but if anyone ever wanted to know... in case of a power outage the machine will start over automatically with freeze cycle to dry cycle. (just had power outage and was home when power came back on to see it).

I have done many loads of whole raw cows milk very successfully. 1 quart, pre-frozen, per medium FD tray. Works great 👍

Thanks for doing this video. I have wondered about cream cheese and now I know. I’ve done sour cream, cheese, and cottage cheese with great success. Storage may not be long term, but I know that if I run out of fresh, I have some in a Mylar bag in the pantry.

Cool whip works if you treat it like ice cream. You have to keep it very frozen and put it into a very cold freeze dryer. One year I made some cute Santa hats with cool whip and strawberries.

Raw Milk FD amazingly. and I do whole store milk all the time. Sour cream did very good for me and it was nice to take a little for a recipe and still have the rest available.

Thank you! Was just wondering about sour cream, now J have more tips and new ideas, enjoying this new journey of freeze drying

I have fd fresh milk, a quart per med tray, straight from my dairy friends. NO problem. Powders up nicely and dry! Also I have filled the trays with sour cream and again powdered it. Fantastic.

Cool Whip is not a dairy product. (Non-dairy whipped topping.) It was very interesting to see how it puffed up like that. I've bought powdered sour cream before, so I knew it would be a success, but I appreciate the info on all the other products. I can't wait to do the cream cheese! This is SO helpful. Thanks!

Great try. I also was wondering about sour cream and cream cheese!

Thank you for doing these things, I've been wanting to do sour cream but I was a afraid it wouldn't work Now I'm going to get a bunch done

Hello from 🇨🇦. Love your channel

Have ordered the portioning trays, can't wait to get them. Just finished freeze drying approximately 5litres of homegrown farm fresh eggs. Such a happy orange color. Next up is sour cream and shredded cheese. Thanks for the videos!

Thanks for doing this video. My husband and I were just talking about freeze drying sour cream and cream cheese. We found some cream cheese the other day and bought a bunch and we were wondering if it could be freeze dried. Now we know. THANK YOU THANK YOU THANK YOU!!!!!

I FD sour cream, cream cheese and whole milk quite often. No issues! Half & Half and heavy cream are next on my list.

Absolutely love your videos. Very informative. Just freeze dried 4L of 10% blend cream (half and half). Put it in the cycle. After 26 hours, it said it was complete, but it wasn't totally dry, so I put it in for another 11 hours. That was likely overkill, but I wanted the cycle to complete in the morning, rather than in the middle of the night. Just finished packaging it in mylar with oxygen absorbers. Turned out amazing! Was totally dry, and didn't feel "oily" or "fatty" at all...not even a little bit. I am thinking that if you did an entire cycle with just half and half, and put it in longer to dry, you would very likely have the same results as I. It's challening when trying to freeze dry a variety of things because each item can have varying dry times. I reconstituted the blend cream directly in my coffee, and it turned out great! Not sure how regular coffee cream will turn out, which is 18% fat, but I think we will try it to see how it does. I believe the key for the half and half is extra dry time. I think that it will last for a lot of years in mylar with the absorbers. I don't know if it would survive longer term (15-20 years), but I'm fairly confident it would likely last at least 5, if not 10 years or more when stored in the manner which I've already mentioned. It reminded me of freeze dried homogonized milk, which will last long term. I anticipate the regular, 18% coffee cream will be a little more fatty/oily, and store for significantly less years than the 10% blend cream, but we are going to try it anyway. We are striving to put some food away for both the short and long term, using some items as food inflation rises, and then saving other items for emergencies. I'll let you know how the 18% fat coffee cream freeze drying process goes, and how well it reconstitutes in coffee, as well. 🙂

I have been wondering about ask of these. Great video

I freeze dried half and half no problem. I did not cube it but just poured it right on the pan and into the machine...no pre freeze. It came out in chunks but I put it through the blender and now it is a fine powder. Plan on dropping it straight into my hot tea. I also did sour cream and same as the half and half-tossed it in the blender and turned it into a fine powder.

I made the mistake of spreading the sour cream on the tray..it took over 36hours. I put mine in my mini ball jars so I wouldn't have to open a big one each time we use it. Don't know how long it will last. So your dollops is much better idea. Going to do the cream cheese now. Thanks for this.

Great info.

Very cool!

Thank you

Hey, there! New subbie here and I LOVE your channel! I wanted to put out there that if lactose is your issue, cream and most (hard) cheese doesn't have it. It's processed out in the manufacture. The softer the cheese, the more lactose, generally. The more milk, the more lactose, making cream safer foe the lactose-intolerant. Of course, if milk protein or another issue is to blame, this doesn't apply. That said...I'm curious how we get milk and butter powders for long-term storage. I have some, and I assumed it was freeze-dried, but after watching your videos, I'm not so sure. 🤷🏻‍♀️

Cream cheese does great. I cut in slices and powder after FD.

Thank you for this video...love all of them❤❤❤... my first project with freeze dryer was souer cream. Sometimes when I'm cooking for my family I think I do have souer cream but . someone eats without telling me i need to buy more. 😳🤣but now I'm so happy to have in my storage...i made 6 2L jars of beautiful fine powder. ...because if you powder after all process sour cream turns back to a smooth and silky texture...Now i want to freeze dried cream cheese i hope will be successful too.

Great video. So giving it your best guess, how long do you think the cream cheese would last for storage? Keep up the great work.

So appreciate!

I think I would just powder all these! =) Thanks for your content!

I've done cream cheese in mini bricks of 12 pieces each 8 oz block. FD just fine.

We freeze dry our goat milk. I do put it in the freezer bc everything I've read said the fat doesnt like the heat for long term storage. However this process 1. Reduces the volume making it easier to freeze large quantities and 2. Maintains the quality. As a small family a goat produces almost a gallon a day - far more than what we use. So we freeze dry it and just milk for 5 months out of the year. I freeze dry our yogurt too.

The reason the reddi whip and cool turned out that way is because it’s a lot of air whipped into. So it’d need to be whipped I’m guessing. And for heavy cream try making it into a powder it works a lot better

I have been looking for butter powder. I think that I will do some heavy cream and keep the powder in a mason jar in the fridge for use in baking.

Bought some sour cream today and half way home realized I didn't even know if it would freeze dry. Whew!

Full and skimmed raw milk prefrozen did fine for me. Cream was a failure. Yogurt does well, sour cream failed, mozzarella shredded did good, and the equivalent of half and half did decent.

You should research A2A2 milk, I also have an issue with STORE bought milk, I tried the A2A2 milk (from my local farmer) and NO problems, so I tried milk from the tank( organic) and I can drink that also. (Unprocessed I guess)

Was thinking of cream spinach or Cream Brussels sprouts , with cream cheese and HWC

I have done low to no sugar and the low fat or fat free dairy. I have had success with all of those.

Cooking has been one of my fave past times since the 80’s. Cool Whip is fake stuff, so I am not surprised that freeze-drying did not yield a good outcome. (I suspect freeze-drying can reveal the true colors of a lot of “foods” that actually mimic the real versions.) As for the ReddiWhip… it is a foaming process, and is very highly aerated. The freeze-drying has revealed how little actual cream is in the fluffy, pretty, dispensed stuff. I think the freeze-drying broke down the oxygen bubbles in the matrix. It’s probably fine! Just, the end result is deflated, small amounts.

I have been wondering about goat milk and Chevre cheese. If cream cheese works I have hopes for the Chevre.

I have done raw milk yummo. I want to make my own coffee creamer. With sugerfree sweetner

Dang was hoping heavy cream would work

Just was wondering if you have ever tried to use toddler lids in your vacuum sealing what's a

Freeze dried raw milk does well it’s just very powdery, which actually is good. But it won’t last this season long

what are you considering short term? half n half shelf life specifically? thank you

Couple of questions. Is there a video on how to know how much liquid is required to rehydrate items that have been freeze dried? Also I noticed on some things placed in Mylar bags you added. Ore than 1 oxygen absorber and do you add 1 to your jars that you seal in freeze drier.

My husband is a Pilot and can’t travel with liquids. We freeze dry half and half so he can travel with it!

What would you consider short term for half and half, sour cream and cream cheese? Thank you for any help take care

Maybe stabilized whipped cream (homemade, and you add gelatin to it during the whipping process) would do better than the ReddiWhip?

I've been freeze drying Daisy sour cream for a long time. I powder it after freeze drying then mylar. Just take a spoonful as needed. The others I have not because the fat content was iffy for me. Curious to see how this goes.

When you say the half and half is good for short term storage, what time frame are you thinking? A month? A year?

Since fat goes bad because of hydrolysis and oxidation, how long do you think heavy cream would store vacuum sealed with a desiccant pack and oxygen absorber?

How much does it cost if I want to buy? What about distribution in Egypt?

I have a question, after your experiment. You didn’t freeze dry the items, but what? 13 hours? Do you think that if you freeze dried the heavy cream for say 48 hours that it would work? I’m just curious.

I have freeze dried raw goat milk and I have freeze dried sour cream, both with no issues.

How long did it take for the cream cheese

When you say short term storage on the half n half 3-5 years or less?

Hi ,I was wondering if you have ever tried using a already frozen tray and put it in the freezer fast..GOD BLESS

I mix one can of eagle brand milk and almond milk together to make as my coffee creamer. Do you think that could be freeze dried?

How would butter, sticks or whipped do? Thanks.

My sour cream did great. Don't do super sweet coffee creamer. Mine foamed up all over.

How long do you consider to be "short term" storage on the half & half 🤔

What if you add water and try whipping again?

Just got my FD a few days ago. Did all the tests, Brad and all and then tried apples, strawberries, pineapple, blackberries and blueberries. The strawberries and apple did fine. I had to put the blueberries, pineapple and blackberries in for another run. They still didn't do well.

I have a1 question. I know syrup wont freeze dry...if you take maple sap and freeze dry it, will it become syrup that hasnt been heat treated..ie raw syrup?

I want to see a sour cream one year later check up lol what does it look like? Does it clump. Etc

How long is short storage

What would you consider short term storage? We bought a bunch on sale and freeze dried them.

I am wondering about butter. Everyone says you cannot do butter but there is a site that gives instructions on how. You can also buy freeze dried butter and it is good. So if you can buy it then why cant you make it? Have you tried?

Anyone take raw dairy half & half from A2 jersey and freeze dry that & reconstituted it ? How did it do ?

Can I go visit you guys? 😃

When you say short term, you mean like a week? Two days?

I know this video is a year old but I am curious if the sour cream and cream cheese fare better than cream or half and half due to being cultured by bacteria?

I watched this for information about half-and-half and you said it would work for short time but how long is short j term storage?

Do you think the sour cream and cream cheese will store long term?

What you you think the shelf life might be.

Marshmallow cream freez dryed for smacks

If elec. goes out how do use the freeze dryer

With the fat content the shelf life must be really short. (?) Question to the pros....

You might already have this, but if not, would you consider doing some vegan alternative to these products? I'm having difficulty finding what alternatives will work well for freeze drying. Thanks for all your videos!

How long did the Cream Cheese and Sour Cream take you to rehydrate and how much whipping did ya do{skipped all that info} I did both last week and the cream cheese took some serious whipping in the blender to get it to come back, by hand it was very grainy and didn't taste good. The Sour Cream was awful, also tastes like it was powdery and very sour intense. {havn't attempted it in a blender yet}

I tried the sour cream and it was perfect in the freeze dryer but when I went to add a little water to it,it tastes sandy and a little bitter. What happened?

I freeze butter all the time.

The heavy cream with water added IS butter lol.

Yo r u Ed Bassmaster's sibling?

Could you come over and help me with my freeze dryer?

you should be able to do 97% fat free sour cream or maybe even shredded cheeses?? some cheeses and sour creams are 100% Fat free? they may work really well?? .. sounds like another video LOL.. FAT FREE or LOW FAT foods..

cool whip not dairy

My sour cream didn’t reconstitute well.

It's not think I'm doing cream cheese. I'm going to try it. I have done sour cream milk and yogurt and all of it turns out great . I was putting mine on the trays and then just taking it out in chunks