RoseRed Homestead says for freeze dried cream cheese and I would think it would be the same for sour cream that you need to add warm/hot water to melt the fat and then refrigerate.

I like how you mentioned weight per tray. Your video was much more helpful than the last 4 I watched. Unfortunately the spoon clinking against the glass bowl was very loud.

To re-hydrate sour cream -- 3/4 C water to 1 C sour cream powder. Let stand 12 hrs to thicken.

I’ve read that you have to beat it well with an immersion blender or it will remain grainy texture. I personally haven’t tried that yet.

so I am going to take a wet spoon and put it in the dry powder....

Why cant you use mike to rehydrate it?

Once it’s been in the jar w oxygen absorber, does it get more solid as in it’s not flaky when u shake it? If you turn the jar upside down does the sour cream stay in place unless you shake it? I’m looking at mine hoping it’s good but it was drying for 34 hrs.

I freeze dried sour cream yesterday and tried for 10 minutes to reconstitute it. Then I put it in the fridge for almost 2 hours and mine will not reconstitute. I used daisy sour cream, and that was a waste of money and sour cream.

I thought this was interesting but honestly, that constant clanging of metal spoon against glass was extremely Orr and I almost had to turn it off. I hope you heal quickly.

What method do you use to seal the jars?

Did you ever find a good way to rehydrate? Mine came out separated.