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 have a jar of freeze dried heavy cream powder I am going to rehydrate and see if I can make butter. I got this from Hoosier Farms. I’ll let you know if f it works!
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.
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. 🏆
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 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?
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…
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.
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.
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 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.
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.
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.
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.
This is perfect! Now we have a method to store butter for the future. Thank you Phil I always learn so much from your videos.
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)
My arms thank you. I do miss hand milking. Very therapeutic.
@@Philat4800feetYes, but my goodness the after-shot of your arm was delicious! LoL
The video I’ve been waiting for Phil…my secret joy in the morning coffee without watching the rising costs as well as spoilage…many thanks
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.
@@kchandler4985 so it does melt when you heat it (warm toast, fryingpan etc). I like to hear that!. I will try it when I have my FD.
@@wendykotterink3870 yes, it acts just the same :-)
And regular freeze dried also didn’t lighten like the original so I kept adding product and it just turned greasy. I agree with your conclusions Wendy
Thanks for this video Phil! You are so thorough, and scientific. I appreciate you!
I appreciate this video and it is informative to know you can get butter at least from it . Thanks 😊
How do we Americans say... FREAKING AWESOME. Thanks Phil... really good info.
Kind words. Thanks
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
Yup
I especially love your videos. Their so detailed . Thank you
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.
Good idea
@@Philat4800feet We’re you able to try this?
Thank you Phil.
I have a jar of freeze dried heavy cream powder I am going to rehydrate and see if I can make butter. I got this from Hoosier Farms. I’ll let you know if f it works!
I've been freeze drying a lot of cream cheese lately. Works amazingly well. I make my butter in a food processor. It's extremely fast.
Have you had a problem when reconstituting your cream cheese and breaking the oil?
Can you freeze dry cream, and just get back plain liquid cream (like for coffee)? Thanks, great lessons here!
No it doesn't incorporate very easy. If you blend it with a hand blender it will a little easier but the cream starts to float.
Try whipping the cream, into whipped cream, first and try freeze dry.
Just a thought
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.
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. 🏆
My guess it would work. But to make sure, you would need to try it.
Wow! Thanks for trying this out for us! I am going to FD some cream. I usually make my own butter and so good to know I can FD and later make butter.
You are so welcome!
🎶Whip it! Whip it good! 🎶
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
or buy a cow.
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?
Awesome video!! I had to send a link to friends and relatives!
Thanks for sharing!!
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…
You will never know until you try. I've had many failures.
Mostly air in the whipped cream.
Phil i have my coffee with heavy cream. how about just put a TBS OF THE DRIED in it? how would it taste?
Should be good, don't expect whipped cream
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.
Let me know the results
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.
Just get some Dream whip packets and store them for the "Zombie Apocalypse" 🤣
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.
I guess we'll need to take a page from our pioneer past.
just a thought they do have refrigerators that are run on solar only.
@@carrigill Doesn't surprise me.
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.
Interesting. When I’ve tried cream before, I essentially ended up with unsalted butter. Not powdery at all.
I just used regular whipping cream.
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!! 💖
There isn't that I'm aware of, you won't regret the purchase and wait, I got mine last month
I have a four tray freeze dryer. There are suppliers who sell dehydrated butter powder. It's not freeze dried.
Butter cant be done in a HR but as the video shows you can fd the cream and then make butter
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.
Is it possible to freeze dry scalloped potatoes, that are basically sliced potatoes and heavy whipping cream as the base?
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.
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.
Would really like to know if freeze dried cream can be reconstituted and be used for ice cream.
Hmmm. If ice cream is made with butter fat, it may work.
How about using an emulsifier like sodium citrate or sodium hexametaphosphate to keep the fat and milk solids together?
I'm sure with enough chemicals and processing someone could make freeze whipped cream. Isn't that what cool whip is?
How long could you keep the dry powder from the freeze dried full heavy cream in an air tight oxygen free mylar?
Time will tell, but if I can keep it for five years, I'm sure I'm good for 20+
I use heavy cream in my coffee. If I freeze dry my cream can I reconstitute back to cream to use in my coffee
Yes, Shouldn't be a problem.
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.
I would vacuum pack it with an OA and keep it in a cool dark place.
@@Philat4800feet how would you be able to tell if something freeze dried is not good?
@@wendyzepperi Smell and see if there is any "fuzzy" bacterial growth on the food.
@@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.
Have you done a Half n Half from fresh raw milk … ? Or would that just turn to butter
Don't have access to raw milk, but cream always turned to butter. Never got it to whip.
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.
I have tried making butter powder. It was a grand failure.
I wonder if you can make riccotta cheese from the leftover whey?
Perhaps
Could you whip your heavy cream first and then reconstitute it back to whipped cream?
Perhaps, I did this with Cool Whip but only got about 50% of the volume.
If it makes cream.. just pour it over your pie, taste great.
Or strawberries.
Can you freeze dry already whipped cream?
Yes, but it doesn't come back well and often turns it to butter. I've had some luck with cool whip.
how does it behave in coffee?
Once reconstituted, it should be the same.
Would the freeze dried cream be fine for coffee?
Good question. It's dissolved when heated so I think it should dissolve in coffee.
I freeze dried liquid creamer - the flavored kind. It expands a lot, but it's dry and powdery.
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?
@@Tammy35424 I haven't tried it yet, but I will definitely try and update.
If I can't have my coffee with creamer, I'll never survive the apocalypse.
in my manual, HR claims you can FD whipped cream. i haven't tried it. have you?
Only the "cool whip" topping. Is the whipped cream something to eat as is? or to rehydrate?
I would pass on the fake whip "cream".
How long will it store
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.
What if you used raw cream?
I think you would get the same results. I don't have access to raw cream. let me know.
I'll be freeze drying some raw cream this week. We'll see how it turns out!
What is the topic? Freeze drying cream NOT A USELESS topping, cool whip!!! Keep you eye on the ball! Democrat?