Add some marbles into the jar, it'll help with the mixing.....or put into a food processor and within a couple minutes, you'll have butter. (former dairy cow owner here)
So my conclusion is it’s great to freezedry cream for cooking (in soups f.e.) and for butter. When you want whipped cream, you need the original cream. Now is my question: does the butter from freezedried cream also melt? Or is it just a spread? So can you use it for baking/ frying f.e. a steak? In that case I think it’s not a waste… and maybe you can put the powder into batters for moist/ flavor. I think there are several beautiful ways to use it. Thanks for your experiment, it helps me a lot!
I just did the butter from cream, it acts and tastes just like real butter. (Actually better because it isn't waxy)! On the counter it softens in the frig it gets hard.
Dude count the times you wish you had whip cream and the times you wanted butter, um, my money is on butter, every vegetable loves butter. That's a winner I didn't know about
Brilliant Phil! You have solved my freeze dried butter dilemma! Thanks. Also, I used to make whipped cream decades ago using one of those canisters that uses a nitrous oxide cylinder under pressure to make the whip cream. Perhaps that might work.
I freeze dried whipped cream; I don’t know how long it will last in storage nor have I reconstitutes it. It maintained its shape following freeze drying and is airy. I made the whipped cream by combining heavy cream with powdered sugar, pinch of Redmonds salt, pure vanilla. Would you consider approaching your experiment from this application & following up with data?
I think if your needing butter.. for long term... your best bet is to make or buy GHEE.. It will remain shelf stable for a very very long tim. cool/dark pantry! 2 years ish
I make biscuits out of whipping cream and flour only. Which form of FD cream would you recommend using? It would need to be liquified at some point. Can this biscuit be made? Great video. I refer your videos to a FD group I belong to all the time. You’re a real asset to our community. 🏆
Excellent video Creme cheese and sour cream working so far …butter is the next journey …thanks so much for sharing important information buttermilk for biscuits ummm….wonder if we can freeze dry the end result of the buttermilk …to add to baked goods…
Good thought. The "Cool Whip" kind of worked, maybe real whip cream would work too. When I was trying to bring back the "Cool Whip" I placed it in a low vacuum. The micro bubbles swelled up and expanded. I tried to freeze it while expanded, but it collapsed when the vacuum was removed.
My first thought is yes, although your recipe is much different than mine. The test will be if the FD food feels "oily" when done. If oily, or if you just want to protect your food, I would vacuum pack it with an OA.
Hey Phil. Thank you for this video. You said that it can’t be done in the Harvest Right freeze dryer… is there another brand of FD??? I’m in australia and just paid $8,500 (and have to wait until at least September to receive it) for my large HRFD. With everyone asking me if they’ll be able to use it, or if I could do some drying for them, I am thinking of getting a 2nd one already. I know the Chinese also have them (probably copied HR looking at their machine), but which one do you have or recommend???? Thank you, great videos btw!! 💖
CC, I read on a group just a couple of days ago about a gal that did FD for people but claimed a portion (1/3, I think) of the final product as 'payment'. I certainly wouldn't do that for free, unless for close friends or family.
My wife buys raw milk from a local farmer. The cream separates from the milk and floats to the top. She skims the cream off the top and makes butter with it. She has made whipped cream with it before. It tends to take awhile to whip up. 15 minutes maybe? That’s just straight raw milk from the cow. Not pasteurized or homogenized. I’m willing to try this with my freeze dryer and see if she notices a difference. If there’s anything, it’s a shelf stable version of butter.
i have freeze dried fresh raw milk from the dairy. it turned out great! i just shook the jug really good before pouring it onto the trays. i did one gallon of milk to four trays.
do you think you can use the freeze dried cream "flakes" as butter powder? if not how can I make butter powder because I would rather make it myself than buy it.
The only problem is … You most likely won’t have refrigeration when the SHTF … (or you just lose electricity. ) Not sure why people don’t realize this. You’re also not going have a fridge, freezer nor an electric mixer in a SHTF situation. I only mention this because You mentioned the apocalypse.
Keep in mind there is a difference between “whipping cream” and “heavy cream”. Whipping cream usually has a “thickener” added.. like guar gum. Heavy Cream.. most of the time.. does not have that added. It would be interesting to see these tests using real FRESH cream purchased from a farm without the added thickeners.
Still trying to find out why my heavy cream, purchased from a store, went to butter instead of being whipped. Wondering if something happened to the fat globules.
You didn't try it from the pure freeze dried cream, you used shaking for butter, and not blender process of getting cream and further on you get butter. You go straight to butter when using the jar.
The FD cream is oily, and melts at very low temp as you stated. You mentioned storing it in mylar with oxygen absorber at cool temp. Does that mean refrigerated/freezer? It would be a shame to FD a bunch of cream and have it spoil.
@@Philat4800feet thank you. Of all the channels about freeze drying, I find yours to be the most informative, and I love the scientific approach you use to FD and reconstitute. It is truly a blessing to watch and learn.
Strangely, the cream freeze dried fine but didn’t rehydrate well for me in my coffee. The end result wasn’t good but good to hear about the flavored creamer. Have you tried using it?
In theory, with a zero oxygen atmosphere, cool temps, no UV radiation, potentially forever, however, in the real world it has an estimated life of 20 years or more. Removing the oxygen is the key.
