Freeze Drying Cream Cheese
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- Опубликовано: 15 мар 2024
- It is always beneficial to have shelf stable dairy products available for camping or trail trips. In this video we show how to freeze dry, powder, and successfully reconstitute cream cheese. So many ways to use it on the trail!
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Pam, you and Jim are just the "bomb". You combine your scientific knowledge with common sense. Also, your sense of humor is killer. We can never thank you and Jim enough for all you share with your community. ❤
Wow! Thank you so much.
Oh my goodness just about everyone who reconstitutes freeze dried foods literally eyeballs the water really according to what they like. Thank you for being so gracious to the cry babies. Love your channels ❤
Thank you!
Well, people are lazy and want you to do the work for them.
You do a great job. Don't listen to those people!
I have learned so much from you and respect your knowledge!
Thank you.
I have my freezer dryer for a little over a month and I am having a blast filling our pantry shelves with long term food for our family. I will be adding powdered cream cheese to the pantry. Thank you and Jim for all of your instructional videos. Have a blessed day.
You are very welcome.
Great video Pam and Jim. I am not mathematically inclined so I just do the eyeball method and wasn’t sure what I would do when I need a “cup” of the product. Thank you for going through this whole process. I can now powder a whole tray (or 4), put in a jar and know how much to use for a given recipe. And do it for other food items too! You two are the best!
Thank you so much for your kind words. We appreciate that so much.
Thank you for the information. I dry all my vegetables from my garden, all my spices like basil, etc…and have done eggs, snacks, ice cream sandwiches, and a lot more. You just took the worry out of cream cheese. Thank you for being so knowledgeable.
It was so lovely to see the joy on your face after solving the 'problem'.....:) xxx
Thank you, Julie. It is always a fun moment when something works!!!
Thank you for the very helpful video. I do have a couple of suggestions.
1 Never let the vacuum pump turn off while there is a vacuum in the chamber. This will eliminate any chance of vacuum pump oil being sucked into the chamber onto the food. Number 2 will support this procedure.
2 Never let the freeze dryer officially finish and hold the food frozen. This can be done by setting the extra dry time to 24 hours. At any point during this time, the food may be checked by "pausing" the freeze dryer.
A open the drain valve, after 5 seconds turn the Vacuum pump off with the switch on the pump itself
B Weigh the food, otherwise check it, or rotate the trays close and latch the door
C Close the drain valve then turn vacuum pump's switch on
The freeze dryer should continue processing where it left off.
At any point in the extra dry time the batch may be be ended by using the cancel button.
Again, I thank you for all your informative videos.
I fell in love with you at Rose Red Homestead, and now I find you over here. Yay!
I so appreciate your commonsense, practical approach to food preservation and economical living.
Sending you all kinds of love! Thank you for sharing your knowledge and experience!
Oh rose you need to link this to the rose red channel. I would have come here also a long time ago for freeze drying! Thank you!!
Thank you and Jim for all you do for the freeze drying community (actually all of us) and the common sense you apply. Love this recipe. You are loved!
Thank you so much.
You, my dear, are just a treasure trove of knowledge. I enjoy your videos very much and I feel that your science while it is over my head is very valuable, and I also appreciate your candid sense of humor. You do you! I will continue to watch because I enjoy you both.❤
Thank you so much. I really appreciate your comment.
Great video! I never thought to FD cream cheese. A new project! We always add 12 hours to the process just in case things finish while we are sleeping or gone from the house. When we are ready to check the food, we simply cancel. This avoids our finished food from refreezing, which indeed would add more moisture.
Thank you for figuring out it needs boiling water. Now I know how to do this as well as sour cream and such.
You are so smart, gracious and fun! Thank you for sharing your skill and knowledge! Love from Oxford, AL
I ran out and bought 10 lbs of cream cheese so I could freeze dry it. It took about 35 hrs and turned out amazing. I now have 5 quart jars of cream cheese powder sitting on the shelf. Thanks for the information. Great job!
That is awesome! Congratulations!!
So THAT'S why I couldn't find any cream cheese at the store today! 😊
I was told you couldn’t do cheese because of the fat content. This is awesome!
Great video. I have FD'd the gallon cans of nacho cheese from costco and then package in small 3/4C volumes and it rehydrates beautifully with boiling water. One suggestion would be to use an oxygen absorber AND vacuum seal the jars.
so exciting to learn about the hot water - I had a cow, we fdd cream, cream cheese, yogurt etc and the texture was always horrible . . . lol I used cold water!!!!!
This is so exciting! I'll be buying 12 cream cheeses to put in my freeze dryer "Mr. Cool"! Thank you both from the bottom of my heart for all the work you did for this video
Thank you for this! Now I know how to reconstitute my buttermilk..with hot water!
😆🥰 Thank you SO much for doing this, Ms. Pam. I have been wanting to start freeze drying dairy. This video has me set on a more correct path in my thinking, storing and how to rehydrate! I never would have considered hot water, because we think of cheese as a cold product that is then melted. Thanks for this critical thinking skill!
You are very welcome.
@trailgrazers3690 Just an fyi.. I freeze dry whole milk successfully all the time, but HWC is simply impossible! - just too much fat.
I have freeze dried a lot of cream cheese, sour cream, yogurt, shredded cheese, heavy cream, ice cream sandwiches. Cream cheese is one of my favorite, comes out as a powder and rehydrates perfectly. 😊 Don't worry about being precise on your freeze drying items as you might have a exceptionally muggy day and not need as much water as you would on a very hot dry day. People look for any reason to ridicule and cause another unneeded grief. Be yourself show your failures and your wins and that makes you human in perfection❤
Agree!
We’re new to the freeze drying world! My wife and I purchased our Harvest Right on March 7th. We just watched your video and can’t say thank you enough because we go through cream cheese! 😁
That is awesome! So glad it was helpful. Enjoy your new Harvest Right. We love ours!
My sister asks me all the time how long to dry items, how long to rehydrate, how much water to rehydrate, and I keep telling her “I just fly by the seat of my pants”, lol.
That would be my answer as well! LOL
We need more of this!!
Smart thinking! So thankful for your scientific minds!
I am just glad it worked!
Thank you so very much!
You are very welcome.
Well Done! I am proud for you too!
Excellent video Jim and Pam.
Our pleasure! Thanks.
Love your excitement when you figured out your reconstituting dilemma!
I love that moment of discovery!!!
Thank you dear . I’m gonna do some cream cheese . GODBLESS sweetie
Thank you so much
You're most welcome
This is wonderful, and you Pam, and Jim are wonderful !!! You have given me the courage to both start pressure canning, and also to purchase a freeze dryer. Your willingness to share youre infinite knowledge has changed my life. I can’t thank you enough
Wow, thank you so much for those kind words. We are so grateful to have provided information that you took to heart!
Thank you so much for this video. There is a sale on cream cheese this week, I think you know where I am going with this! Thank you, thank you! suzie
You are very welcome! Glad you are aware o that sale--!
heavens to mergatroid! You are one hardworking, brilliant lady!!!
Thank you so much! LOL!
You two are a godsend. Thank you so much for all time you spend doing emergency preparedness & sharing with us. I am just beginning to freeze dry a few items. Is there a reason you use glass jars vs Mylar bags? Thank you so much!
Prof Pam⚘️
You are Wonderful...
You Always teach us...I felt like I was back in my nursing lab 😊
Thanks Prof Jim, great video..
Blessings❤
Always #teamcantrell
Thank you so much for those kind words. We really appreciate that.
Pam you and Jim are awesome ❤❤
Thank you!!! We appreciate that.
This will be great! I can have cream cheese to make cheesecake!
❤ to everything within the first 5 minutes !
I can't believe anyone would complain about you not being "scientific " enough for their liking!
I appreciate you going through the trouble of trying to please these pains in the backside, but if I were you, I wouldn't have bothered! What's that old saying? You can please some of the people all of the time, you can please all of the people some of the time, but you can't please all of the people all of the time. Just do you, and the people who love your channel will be satisfied with everything you and Jim bring to the table! 😊
Thank you for sharing your knowledge.
You are very welcome, and thank you for your support! We really appreciate your kind words.
@@trailgrazers3690 of course, and you deserve every bit of it! Thank you so very much. 🤗
As an engineer I loved all the math lol.
So glad to hear that!!!
Thank you :)
YTou are welcome.
Excellentip about rehydrating powedered FD cream cheese with super hot water to melt the fat!
Wow... I' do the method of more time till it no longer changes or drops... I measure/weight at each point.. I've never ever had any tray gain weight..
I know...it was strange.
Great video. I just took my cream cheese out of the freeze dryer and did the calculations. Mine came out to 120 grams of water per 8oz of powder. A little puzzled by this and i went back and looked at the weights of my cream cheese prior to putting it on the tray. The package says it weights 226g. But the actual weight in some cases was much less. So mystery solved. Either way it came out great!
That is awesome!
I always reconstitute with boiling water. I have a bunch of cream cheese in the fridge for my daughter to make me some keto cheesecake, so this is good to know. Thanks. I noticed you changed your channel name, too.
We have 2 channels--RoseRed Homestead is still the name of our first channel. Trail Grazers is our second channel.
Oh my goodness, I’m so happy you did this experiment.
My cream cheese reconstituted was always grainy.
Thank you so much for your scientific mind.
I’m now going to reconstitute some cream cheese using boiling water. 🎉🎉🎉
So glad you found the info useful! Thank you!
It will thicken as you chill it - so refrigerate just as all cream cheeses are kept.
Thank you for your experimenting. I have some freeze dried cream cheese and now know how to reconstitute it properly - boiling water! I don't measure anything either - but will start with these measurements you have calculated. Again - thank you!
You are welcome.
Awesome!!! Love this. Thank you
You are so welcome!
Thank you. I have been waiting for a cream cheese video! I appreciate your work.
You are very welcome.
Wow, watching this just about sold me on purchasing a freeze dryer, lol. Thanks for sharing there is dry cream cheese powder. Thanks for all the giggles during the video. This was fun, yes!!
I didn't realize we were giggling! Thanks for watching.
@@trailgrazers3690 giggles & smiles on my part...
Sorry for the patches of my responses. Anxious & nervous about heart Dr appt this am. Sometimes, when Pam gets excited, it makes me smile & giggle. Hope yall enjoy your day, yes!
Oh, Pam and Jim, this is fantastic! I use cream cheese in a lot of recipes and this will come in handy. Thank you for all the work you do for us.
Great info and I’m so excited for the cream cheese. Thank you
You are so welcome.
Awesome. Thanks for show this.
Our pleasure!
❤ great discovery! Nice work!
Thank you!
Hi have you tried using warm water, then let it set in the icebox.?..GOD BLESS
I have been watching your RoseRed Homestead channel for a very long time. I don't know how I missed that you have Trail Grazers too. I just got a freeze dryer and trying to watch videos to learn. This video is amazing. I am excited to try cream cheese and learn more from you. Thank you for sharing all your amazing knowledge!
So glad you found us over here. We are posting all future freeze drying videos on this channel.
excited about getting my freezer dryer and doing this
Sounds exciting!!!
We are like you we just ball park it and we have always been find get videos
Rewatched after the Schmear video. The Boiling water is so nice to know. I've FDd cream cheese now. I looked at your videos and you've not FDd cheese. I've grated my cheeses I've bought in bulk. Some people comment it doesn't rehydrate to be like cheese and am thinking about the hot water. Need your scientific input for adding FDd cheese into recipes.
Retired at 40, live life simple guy has done cheese....shredded & sliced. Take a look.
You are awesome! Thank you so much for all your hard work. It makes my work so much easier.
You are so welcome!
Great trick with the hot water...
Thanks.
Good job Rose. I just got a FD and just did ice cream sandwiches which turn out wonderfully and now I want to do cream cheese. Thanks for doing all the work.
Ice cream sandwiches are the only sweet we FD and they are so yummy! Congratulations on your new machine!
Thanks Pam! You’re a great teacher. Awesome to see everything worked out!
I don’t set my extra drying time for 2 hours but for 12 hours. That way it keeps drying and not going into freeze mode adding moisture
Great tip! Thanks.
This is so exciting!! The knowledge is immeasurable and priceless! Thank you both. …And keep YOUR style the way that works for YOU. ~Sharon from Florida
Thank you! Will do!
Awesome video Pam & Jim!
You are welcome.
what brand is your can sealer?
Just added cream cheese to my "to do" list! Thanks again for all that you two do to educate me!
You are very welcome.
JUST PURCHASED MY FREEZE DRYER, HAVE NOT GOTTEN IT SET UP TO USE BUT WILL IN A DAY OR SO. THANK YOU
Lots of fun for you! Enjoy.
I love your channel. I have a question, I noticed that a lot of people mark their freeze dryer pans. My question is what kind of marker do you use to mark your pans. Like just a regular sharpie or would that taint the taste of the food?
I just used a black sharpie. It will not hurt the food.
@@trailgrazers3690 thanks
love your channel I always learn something new thanks 🙂🌻
So nice of you--thank you.
Humidity moisture in the air makes a huge diff in rehydrating ,I assume
Do you use an oxygen absorber in the jar before you vacu seal?
Awesome 🎉 thanks
You’re welcome 😊
Brilliant!!!!!
Thanks!
I just love that you worked through how to get cream cheese shelf stable! Now, we can add to our food storage, and have a luxury that I thought was impossible before. Thank you, Pam! ❤
You are so welcome!
❤
Thank you! I have lots of cream cheese in the fridge and hadn't even thought of freeze drying it. I appreciate you and Jim taking the time to share this info.
You are so welcome!
"Perfectly smooth!" Loved seeing the joy of an experiment working out.
When that happens it is always a happy moment!
Your cream cheese revelation was genius!
Thank you!
Do you pre freeze?
Thank you! I was wondering if this was possible but hadn’t tried it yet.
It works really well!
I wondered about the fat content not emulsfying when you were tasting the first batch! Yay me...I'm learning and thinking through things!
Excellent!
Thanks for all that work. Humidity and other factors go in to this, which you are aware. Going by seat of my pants seems to work fine for me. Like making bread flour will never be the same. Hot water makes total sense. Thanks
Great point! Thanks for your comment.
Are you in Arizona?
I rejoice with your end experiment. You are genius. Experimenting is the best way and takes less time..lol
Wow! Thank you.
Absolutely fascinating. The commenter who thought you weren't scientific sure does not understand that even humidity in the air can affect baking or dehydrating. Your scientific ballpark is great for all the rest of us! I am going to share this video with my freeze drying siblings. Thanks for all this detailed analysis.
Exactly! Thanks so much for your comment. I really appreciate that.
I'm sorry that you and Jim have to deal with rude people... If someone doesn't like your channel or happy with the way you do things, they don't have to watch! Don't sweat the small people, you keep doing you Ms. Pam.. You are amazing(Jim as well).. You both rock.. please don't entertain the snide remarks or explain yourself to them.. Just consider the source and be done with them. However, I did enjoy seeing you in your element... The amazing teacher in you never leaves you..
Thank you for making learning fun and easy,, even for someone like me!! Enjoy your weekend.. Stay and healthy and be safe. ❤ (COVID is horrible.. my husband and I both have it🤧)
Sorry to hear you are down with COVID. Wishing you both a speedy recovery.
@@trailgrazers3690 Thank you!!
I love this idea. Honestly, I have several bags of this already but I'm going to do more. I picked up a 20 lbs tub of cheeseball from an outlet which I put in "Elsa" with the plan of making cheese spred when reconstituting.
That wounds great.
Hooray! You solved it. You are a treasure.
Thank you! I am relieved and happy it worked out!
YES, please!!! 😋
Bravo!
Thanks.
However, "ballpark" didn't work at all for the cream cheese frosting you attempted to make for the scones.
That was with powdered sugar and I was following someone else's recipe. I should have trusted my own instincts on that one!!! LOL
Thank goodness! I freeze dried whole milk and was very disappointed by that grainy texture! I could only use it for cooking but not for drinking.
I bet boiling water will work for that as well.
Will it ever end? Love what you do. I was thinking that you would have to cool the final product but didn't think about adding boiling water. Great job.
I got lucky!!
As a freeze drying person myself, it is not precise. It is like cooking. You mess with it until you are satisfied.
I so agree!
Pam, you (as well as Jim) are truly a treasure to this community ... as well as Rosered Homestead. ❤ I love the way you handle the snarkiness ( for lack of a better word) of the occasional poster who can't find a real reason to criticize, so they resort to trying to bully. Brava for accepting their challenge so brilliantly with great results after using "all of that scientific knowledge" that you possess.
I admit, when you mentioned that you were freeze-drying cream cheese, the first thing I thought was that it would turn out grainy. I have frozen it and it never gets back to that smooth creamy consistency ... it's OK in dips and cheese balls that have other ingredients, but I haven't baked/cooked with it.
Which leads me to this 😊
Would you be willing to try cooking with reconstituted cream cheese? Maybe just a simple pasta dish or some soup? It seems that when I add it (NOT freeze-dried) to my Broccoli 🥦 Cheddar Soup 🍲 it always looks like it's curdled. 🤷♀️
Yes, I will be doing that very soon over on RoseRed with our pound cake series. If you are not subbed over there you might consider it so you don't miss that. I have lots of plans for this FD cream cheese and I am sure I will also be doing some on this channel. Thanks
Thanks. We’ll put this in our prep rotation. I’ve found FD Butter for sale. Do you have any suggestions for doing that or ghee?
@gon2westexas, if it is already freeze-dried you don't need to do anything. I believe she has done a video on making ghee. When ghee is done, it is shelf- stable. No need to do anything with it.
What Wendy said!
Pam your teachings have helped me so much. Could I use the same process with sour cream?
Yes you can! I just tried it and it worked perfectly! Anything with fat...yogurt too.
Love, love, love the experiments and ideas!
I did go to your store, and noticed a small spelling typo…I know you must be tired, but wanted to point this out: thanks much for all you do!
Shredder & Attachment…(see below copy)
Kitchen Aid Fresh Prep Slicer Sherdder Attahment
Oh my! Thank you so much. I will fix that right now.
Excellent video. My FD sour cream rehydrates grainy. I will use boiling water to rehydrate next time. I'm anxious to FD cream cheese.
I just did boiling water with sour cream and it worked! I'm sure it will also work for yogurt. Thanks.