Pam, this was fantastic! I have stored powdered milk for 50 years(rotating it, of course) and I have never known what to do with it except make milk. Thank you so much for all your experimentation to give us your wonderful knowledge. I love you!
So…I’ve been making yogurt for years and years. I appreciate that Pam is sharing as she’s learning and not trying to be rude by correcting her here, but just adding to the community knowledge where I can. It is always good to have cultures on hand, (lebne, yogurt, etc), but after you have made yogurt and you have strained out some of the whey (if you make the Greek style), you can save about 1/4C or 1/2C of the clear whey and freeze it. It will last a VERY long time in the freezer. When you’re about to make yogurt again, pull out the frozen cubes of cultured whey and thaw them in a bowl on the counter right before use and inoculate your next batch. I have saved yogurt culture in whey for as long as a year this way and had it work just fine, so you have more than a few days between batches for sure.
Thank you for this tip! I always save 2-3 tbsp of yogurt to make my next batch, but you're saying that I can make a batch just from the whey?? That would be amazing, since I always have so much left! I need to research more ways to use whey other than in breadmaking, because I always end up discarding since I have so much. Thanks!!
Pam you are a life saver! My ovens element quit working Christmas Day, l remembered you made a video about cooking a turkey in a plug in roaster. I ran down to the basement and grabbed my roaster and Christmas dinner was saved! Thank you for all the knowledge you share. ❤
Hi Pam, I freeze cultured yogurt in 2 tbsp sizes as starter for my instant pot yogurt. It never fails. I wonder if I can just freeze sour cream portions?
I always love your science backed recipes. Thank you very much for this. I do want to add that with creme fresh and yogurt, I put some of each in ice cube trays ( then label them). This is an amazing way to save cultures. I also, when I need new cultures, will use cultured buttermilk . This makes sense as I use the creme fresh to make butter. The byproduct being more buttermilk! Perfect circle!
Thank you Pam. This series has been great. I’m curious if your research has revealed if you can successfully freeze dry any of your cultures for later use as a culture?
Just wondering if you can freeze the cultured sour cream in 1/4 cup pucks for future use or could you freeze dry the sour cream for future inoculation?
You can do that for yogurt, so I don’t see why you couldn’t do that for sour cream as well. It is possible to just save the whey and use the curd as well.
You can also use cultured yogurt to make the sour cream. I use two heaping tablespoons to each quart. Put the heavy cream into a wide mouth quart jar, and it won't lose it's shape, and has minimal whey on the top.I do this all the time, and incubate it in the oven with the light on overnight. Comes out thick and creamy every time. Heavy cream makes the best sour cream.
If you heat your milk then let it cool like you do for the yogurt before you inoculate it, it will make a thicker sour cream. Heating the proteins thickens the end product.
I am loving these cheese videos! Such great ideas. I haven't looked at the download yet but wondering if your powdered milk is non-fat? Also wondering about cultured sour cream. It's hard to find in my area (at least the store I shop at). If I find it, could I freeze dry some and use it as a replacement for the cheese making culture you added?
I strongly recommend if someone is going to culture anything. They buy a reptile warning mat which can be set to a specific constant temperature. To thicken, try whisking in butter or ghee to see what happens. Niacin powder may prevent breaking.
@RoseRed Homestead, I have to offer a correction about the culture for your yogurt or sour cream. You are not correct when saying a culture has to be used within 3 days or that it is only good for a few batches before it is bad. I know from making my own for more than 15 years that you can most definitely continue to use your yogurt or sour cream as starters for many years. and in addition that your can leave in the fridge for weeks, or even freeze, before using it again. You do not have to make new every 3 days.
You can save the whey(i freeze it) from yogurt to use in making fresh yogurt from milk. Maybe that will work for sour cream and powdered milk? Also, we don't eat many carbs at all and the whey is the most carb-y portion of the yogurt and sour cream. ❤
In my preps I have a whole line of the powdered products from Hoosier Hill Farms. They sell a full line of powdered dairy products including sour cream & I think Amazon sells their whole line now. I haven't had the chance to test anything but their powdered cheese products but those are excellent so I have high hopes that things like their heavy cream & buttermilk powder will be just as good. I have no idea if their sour cream powder could be used as a culture or not, but it might make an interesting experiment when I get the time. If you use the inoculant powder to make it stretch farther, I think I'd freeze almost all of the first batch in an ice cube tray & use those cubes to inoculate later batches. I think that would solve the weakening you'd get from using fresh second, third & fourth generations for starter. I don't even like sour cream, but this was fascinating. Thank you so much for putting in all the time & effort to teach us these things.
I have made yogurt from cultures bought online and find that often the first batch is a bit thin and it breaks easily into curds and whey. The second batch, made from a couple of tablespoons of the thin yogurt, usually turns out nice and thick! And also, I've been able to make many batches, usually weekly, from one powdered starter.
I just use a couple tablespoons of plain fat-full Fage yogurt to start my yogurt and use a couple of TBSP for the next batch. No need to buy cultures online. I have never had a failure yet. I also let my yogurt sit wrapped in a towel in my microwave to make it. It works great and keeps it out drafts.
Question... Since the packets of culture are stored in the freezer, could you purchase the cultured sour cream, divide into 1/2 cup measures and freeze to be used as needed? AND Since freezing is recommended for the culture, could freeze-drying the cultured store sour cream get you the same as those expensive packets?
Love this video. Now I have to experiment with my long term storage powdered whey and whole milk supplies. We don't have Tillamook sour cream where I am, but we have Daisy and that's all I ever buy because it's made exclusively from cultured cream. I prefer thick sour cream, so I'll let you know how it goes. Thanks so much for sharing your knowledge and expertise with us. Happy New Year!
If you have a freeze drier you could use the first fresh batch, freeze dry it and seal it for future use. 💖💖👍👍💖💖The thinner solution could be used in cakes and breads. 💖💖
Put your thinner sour cream into a squirt bottle to use over tacos etc. Plus if you had on hand some powder cream , I would add some when you make it .
Pure Silver can make a yogurt starter just like lemon or chili peppers. Then, use the starter from this to make your yogurt. We may not have lemon or chili peppers, but most may have a pure silver charm. Make sure its clean, sterile, put in a half cup or cup of warm milk until curdled. Use this to culture your yogurt.
Perhaps melting a pat of butter and adding that wisked in with your nonfat dry milk before you add. The culture is an option to help thicken it too? We need a bit of fat in our food for many reasons....one being the brain needs cholesterol to function correctly!
Another helpful informative video. You have given me more uses for my powdered milk that I ever thought possible. Thank you so much for the time you put into experimenting and making these videos. It is much appreciated.
Hi, I just wanted to mention that when I started making yogurt I use a bulk culture and each time I make my yogurt I strain of the way and save 8 ounces for my next batch. Is good for 3 weeks and this culture has been going for 16 months.
😅 I will try this but have to watch it again. All the things you teach us makes me feel better prepared. Love that you get excited along with us at learning. Thank you & Jimm so much.🎉
I just checked my fridge and Daisy brand sour cream ingredients are: cultured cream…that’s it. I’m in Indiana not sure if this brand is national or not.
@@babatwofive5727 I tried using the Daisy brand according to RoseRed's directions-1c milk and 1/4 cup sour cream. It didn't set up after 24 hrs-it was runny like the freeze dried starter one in this video. Should it be a different ratio, or maybe the sour cream had sat too long in my fridge before I tried this?
Thank you for releasing this video. I make yogurt and sour cream. I have regularly purchased starter cultures from the New England Cheese Company. Their cultures are wonderful and easy to use. I had never used whole powdered milk before to make yogurt and sour cream.
Walmart carries Daisy Pure and Natural sour cream. Ingredients are Cultured Cream/milk. I also freeze dry evaporated milk. I use it to make yogurt in my Instant Pot.
I wonder if you had enough whey, could you dehydrate that to essentially recreate the powder you bought since it shouldn't have a lot of the "dairy" aspects such as fat that we avoid dehydrating.
I bought a huge Hoosiers powdered sour cream… it is awful…any suggestions on using it… what a waste of money… I would like to be able to use it in some way, but it tastes nasty… 🫣 anyone with ideas? Besides not purchasing from them anymore? Thank you for this video!🥰
I have not used tried the sour cream cultures but have tried other soft cultures. I tried using more inoculum when I was having yogurt problems but that can make it worse. My suggestion would be to add more powered milk into the quart of water. This should add more milk protein for the microbes. They need to denature the proteins to make it thicker I think. FYI I have used many of their cultures past the best used by date without issue. Sometimes you need to get it into the fresher microbes ( a round of culturing) to get everything running correctly. The time it took you to receive your order seemed very unusual, mine arrived much sooner but I just ordered more yogurt cultures and butter muslin for straining the yogurt. Nice experiment.
I tried something just to see what happens, when I last made sour cream I put the jar in my shelf style dehydrator removing the shelves, and left it at 95° F overnight and the results were amazing! Thick mild sour cream with no whey to pour off after it chilled. I made it over a week ago and it's still thick and tasty!; I did the same with yogurt but I used powdered milk for that but still had good results. Maybe not as good still good.
I've wanted to learn about this! Ive got a batch of powdered milk HM yogurt "doing it's thing" at this very moment. I've got an unopened store-bought container of sour cream...so this is next. Can we use the reclaimed whey for anything? And at what temp does the sour cream need to coast for the 12-24 hrs? Thank you soooo very much for this series!😃👍
@@selah4719 thank you for that...can the whey from sour cream be used to make other things such as cheese or more sour cream as shown with the whey from yogurt in a prior vid?
there are ways to make cheese's, yogurt and sour cream using Kefir grains. Also Kefir milk from powdered milk (I've done this), and you always have the Kefir grains once you purchase them or are gifted them. They multiply and are very good for gut bacteria / probiotics, more than store bought yogurts etc.
Thanks to Pam, I've made InstantPot yogurt using the Nido powdered whole milk. FANTASTIC end result! Never have to go back to the ultrapastuerized store milk. I have also used the non-fat instant dry milk. It produced a WHOLE lot of whey but, once it was strained, produced a nicely thickened yogurt. And now I know what else to use that saved Whey for! Either dry milk for yogurt-making elevates the preparedness game and eliminates the need for store-bought liquid milk. Hope this helps! THANKS, PAM! ❤❤
All my life, I've never been able to eat store-bought dairy products of any kind: no cheese, no sour cream, no cottage cheese, no ricotta, none of them. Not even ice cream. But after adding homemade fermented vegetables. Curiously And bravely, just as an experiment, I ate butter And the obligatory spoonful of ice cream at special occasions like New Year's or Christmas. And I noticed, since I had started eating the fermented vegetables, that the upset stomach and indigestion from the dairy decreased. And then, a while later, I found out that goat dairy has a lot less lactose than cow's milk dairy, and all related products. So, I went and investigated aged goat cheese And found I could eat it just fine. So today, thanks to this video, I'm finding out that it's possible to make cream cheese and cottage cheese out of dried milk powder Which is so incredibly exciting. Thanks to this video, I might actually get to try real cottage and cream cheese and use it in cooking. Because Amazon marketplace does sell organic dehydrated goat milk powder. Thank you so much for informing and educating us about this possibility! I'll definitely come back and report on my powdered goat milk, sour cream, experimentation and effort.
On Cultures for Health there's powdered yogurt cultures and the Bulgarian one is the one can be remade over and over. I've made this yogurt for 40 years. I make 1/2 gallon milk at a time with 1/2C of my last cultured yogurt- often a week or more later. And I'm planning on freeze drying my yogurt (as well as cultured kefir and now I think I'll do cultured sour cream) I freeze dry cultured, and fermented foods (like my saurkraut) at 90 degrees to keep culture alive. My hope is that if the culture remains alive then maybe it will work for reculturing. Also, most recipes I found start with cream rather than milk, and I've bought powdered cream, so will try that. For years my powdered milk was skim milk, but my latest purchase I found whole milk.
I have enjoyed this series. Thank you for making them. A source of cultured sour cream is available at Azure , “Nancy's Organic Cultured Sour Cream”. It’s delicious. Also here is a video that demonstrates freeze drying yogurt, reconstituting, and using it to culture new batches of yogurt. In other words the bacteria culture survived the drying process. It might also work for the sour cream. Video link ua-cam.com/video/O2sUcfo6eeU/v-deo.htmlsi=U5YqAt0WIfVFL2Ui .
Love Tillamook products. They're the only ones that I know of who make peppermint ice cream that is wonderful...not in your face peppermint but a very nice peppermint. It's seasonal during Christmas time, so I buy several and transfer them into smaller freezer containers to be able to enjoy thru spring time😊
You can keep the whey and use it in cooking. Not sure how, but grams did. We made home made butter and cheese using her churner, one was a cradle churner, as you rock baby, you make butter. She would save all liquid from making butter, yougart, and sour cream. Do you know what she used it for? Breads, bisquits, etc. Would like to know. Thank you rose
Love you!!!! I freezed dried a culture sour cream hoping you do it that way. Have you tries this yet? I also have done yogurt and buttermilk have not played yet! Wonder if you have tried this at all?!?! Thanks for all you do to helpnus get prepared
I have a bunch of pwdr milk gonna try this. I buy two containers a wk. I love love sour cream. I ck my container its food lion brand ing say cultured pasteurized cream and enzymes. Could i use i use this for a starter? I was shocked the cheap brand had only two ing. So glad you did this experiment
Seems like the inoculated yogurt is great for stretching your yogurt and budget. The powdered milk version seems to need more work, but for preparedness is necessary. Nicely done from another Pamela
With the whey, I either pour it off or mix it back in. I have left my buttermilk out up to 18 hours to get the thickness I want. Between buttermilk and sour cream, there's no difference other than the starter. I haven't used powdered milk, so now I must try it. Thanks for the video.
I'm guessing the different taste can be attributed to the type of bacterium, correct? Or is it alwayscthe same bacterium for sour cream? Thank you for doing these cheese videos. So excited that for everyday use I cam now replenish my sourcream by just reserving some of the previous batch or the kast of. a storebought container!
Would the cultured sour cream work if it was frozen? It would be nice if it was froze in the amount needed to make the sour cream so you wouldn’t have to keep buying sour cream to make sour cream. Then you end up having twice the amount that you need.
I have made yogurt and buttermilk for years . I always use some of my last batch to inoculate the next one. It's been as long as one to two weeks in between batches . I also add about 1/4 cup powdered milk to my batches and it makes for a thicker product . I do use farm milk that might make a difference .
Liquidy sour cream is so perfect for beef stroganoff - - - - you just put the freeze dried powder in the pan when reheating your jars of stroganoff - never works for stiff sour cream for topping say, tacos but it is good flavor nonetheless
Pam: A yogurt strainer might be a good item to add to your gadget collection. It is excellent to use for yogurt, to convert it to Greek style as well as the removal of whey from other cheese products. It may be easier to clean than your cheese cloth. I have used mine to make a kind of thick unflavored yogurt that can be used as a substitute for sour cream and it comes with the added benefits of those good bacteria cultures not unlike your cultured sour creams, a kind of two for one bonus. Very useful video for preparedness.
So have you ever thought about freezing the tillamook sour cream in ice cube trays and then the culture would be safe for longer time? Or freeze dried yourselves?
I freeze dry my sour dough, yogurt and other cultures to use later or in case I mess up a batch of sour dough and lose it - so you can store it right with your powdered milk if you like. I send these cultures to my family around the country. Just an idea for those with freeze dryers. You can also put frozen in your freezer but it won't last forever.
I have a ton of full fat goat milk powder that i bought last year and put it in mylar bags. I really want to use it up, so im glad i found your videos on making yogurt and other things using the powder. I sure thought it would be grainy.
I tried the cultured sour cream with the last of my sour cream container and after 24 hrs in didn't thicken. Will try again with a more fresh bit of sour cream as a starter.
I love your videos. You are so helpful for those of use that are novices at these skills. Thank you for making learning these skills much less intimidating!
add some fat to it try coconut oil or you could add butter as well to raise the far level . and the whey should be stirred back in not drained off of store bought
I am so glad to see this- certainly good for using powdered milk in a way besides just milk! What a great way to make our sustainable pantry have some delicious “comfort “ and nutritional extras . Thank you Pam and Jim
Have you tried freeze drying the enchiladas you make? New to freeze drying and learning, learning learning. Also, how do you make your enchiladas. Thanks
Pam, this was fantastic! I have stored powdered milk for 50 years(rotating it, of course) and I have never known what to do with it except make milk. Thank you so much for all your experimentation to give us your wonderful knowledge. I love you!
I feel a "101 Things to Do With Powdered Milk" book coming from you in the near future! These videos are so useful for emergency preparedness.
I definitely buy that one! 🙏
So…I’ve been making yogurt for years and years. I appreciate that Pam is sharing as she’s learning and not trying to be rude by correcting her here, but just adding to the community knowledge where I can. It is always good to have cultures on hand, (lebne, yogurt, etc), but after you have made yogurt and you have strained out some of the whey (if you make the Greek style), you can save about 1/4C or 1/2C of the clear whey and freeze it. It will last a VERY long time in the freezer. When you’re about to make yogurt again, pull out the frozen cubes of cultured whey and thaw them in a bowl on the counter right before use and inoculate your next batch. I have saved yogurt culture in whey for as long as a year this way and had it work just fine, so you have more than a few days between batches for sure.
Thank you for this tip! I always save 2-3 tbsp of yogurt to make my next batch, but you're saying that I can make a batch just from the whey?? That would be amazing, since I always have so much left! I need to research more ways to use whey other than in breadmaking, because I always end up discarding since I have so much. Thanks!!
Pam you are a life saver! My ovens element quit working Christmas Day, l remembered you made a video about cooking a turkey in a plug in roaster. I ran down to the basement and grabbed my roaster and Christmas dinner was saved! Thank you for all the knowledge you share. ❤
Daisy sour cream lists only cultured cream as its ingredient. Their website says active cultures. Daisy is widely available probably nationwide.
Hi Pam, I freeze cultured yogurt in 2 tbsp sizes as starter for my instant pot yogurt. It never fails. I wonder if I can just freeze sour cream portions?
What a wonderful idea!
Thank you for sharing!
I always love your science backed recipes. Thank you very much for this. I do want to add that with creme fresh and yogurt, I put some of each in ice cube trays ( then label them). This is an amazing way to save cultures. I also, when I need new cultures, will use cultured buttermilk . This makes sense as I use the creme fresh to make butter. The byproduct being more buttermilk! Perfect circle!
😮!
Thank you Pam. This series has been great. I’m curious if your research has revealed if you can successfully freeze dry any of your cultures for later use as a culture?
Yes, I was curious about this as well. I do believe it will work but need to give it a try!
Good morning Pam and Jim, just a suggestion, maybe Ranch Dressing with the thinner sour cream, have a wonderful day.
Kifir works for sour cream and yogurt. Leaving it in the fridged as it thickens then strain thru cheese cloth. Beautifully thick and taste amazing.
Just wondering if you can freeze the cultured sour cream in 1/4 cup pucks for future use or could you freeze dry the sour cream for future inoculation?
I was going to ask the same thing
Me too, if the dried culture must be frozen, why not just freeze the cultured store sour cream?
You can do that for yogurt, so I don’t see why you couldn’t do that for sour cream as well. It is possible to just save the whey and use the curd as well.
You can also use cultured yogurt to make the sour cream. I use two heaping tablespoons to each quart. Put the heavy cream into a wide mouth quart jar, and it won't lose it's shape, and has minimal whey on the top.I do this all the time, and incubate it in the oven with the light on overnight. Comes out thick and creamy every time. Heavy cream makes the best sour cream.
Love this! I have fresh yogurt and plenty of heavy cream since I’m keto 😉.
This is a great idea! Maybe with powdered milk we just need to use a higher powdered milk to water ratio to make it thicker?
If you heat your milk then let it cool like you do for the yogurt before you inoculate it, it will make a thicker sour cream. Heating the proteins thickens the end product.
You can also freeze your culture for your next batch! I do this all the time!
I am loving these cheese videos! Such great ideas. I haven't looked at the download yet but wondering if your powdered milk is non-fat? Also wondering about cultured sour cream. It's hard to find in my area (at least the store I shop at). If I find it, could I freeze dry some and use it as a replacement for the cheese making culture you added?
I strongly recommend if someone is going to culture anything. They buy a reptile warning mat which can be set to a specific constant temperature.
To thicken, try whisking in butter or ghee to see what happens. Niacin powder may prevent breaking.
Excellent idea for the heating mat.
Interesting, at what point do we add the niacin powder?
@@Konushku Adam Ragusea has a great video on this topic.
Thank you so much for sharing the recipes! I'm looking forward to the mozzarella, pizza! I'd be interested if the mozzarella would melt and bake.
@RoseRed Homestead, I have to offer a correction about the culture for your yogurt or sour cream. You are not correct when saying a culture has to be used within 3 days or that it is only good for a few batches before it is bad. I know from making my own for more than 15 years that you can most definitely continue to use your yogurt or sour cream as starters for many years. and in addition that your can leave in the fridge for weeks, or even freeze, before using it again. You do not have to make new every 3 days.
You are amazing. Got me started on using my stored powdered milk to make yogurt instead of having it just sit there unused
You can save the whey(i freeze it) from yogurt to use in making fresh yogurt from milk. Maybe that will work for sour cream and powdered milk? Also, we don't eat many carbs at all and the whey is the most carb-y portion of the yogurt and sour cream. ❤
In my preps I have a whole line of the powdered products from Hoosier Hill Farms. They sell a full line of powdered dairy products including sour cream & I think Amazon sells their whole line now. I haven't had the chance to test anything but their powdered cheese products but those are excellent so I have high hopes that things like their heavy cream & buttermilk powder will be just as good. I have no idea if their sour cream powder could be used as a culture or not, but it might make an interesting experiment when I get the time. If you use the inoculant powder to make it stretch farther, I think I'd freeze almost all of the first batch in an ice cube tray & use those cubes to inoculate later batches. I think that would solve the weakening you'd get from using fresh second, third & fourth generations for starter. I don't even like sour cream, but this was fascinating. Thank you so much for putting in all the time & effort to teach us these things.
I have made yogurt from cultures bought online and find that often the first batch is a bit thin and it breaks easily into curds and whey. The second batch, made from a couple of tablespoons of the thin yogurt, usually turns out nice and thick! And also, I've been able to make many batches, usually weekly, from one powdered starter.
I just use a couple tablespoons of plain fat-full Fage yogurt to start my yogurt and use a couple of TBSP for the next batch. No need to buy cultures online. I have never had a failure yet. I also let my yogurt sit wrapped in a towel in my microwave to make it. It works great and keeps it out drafts.
Question... Since the packets of culture are stored in the freezer, could you purchase the cultured sour cream, divide into 1/2 cup measures and freeze to be used as needed? AND
Since freezing is recommended for the culture, could freeze-drying the cultured store sour cream get you the same as those expensive packets?
Love this video. Now I have to experiment with my long term storage powdered whey and whole milk supplies. We don't have Tillamook sour cream where I am, but we have Daisy and that's all I ever buy because it's made exclusively from cultured cream. I prefer thick sour cream, so I'll let you know how it goes. Thanks so much for sharing your knowledge and expertise with us. Happy New Year!
Pam prefers Tillamook to others, but you should use the one(s) you like [as you have with Daisy]. Thanks for your comments. Have a Happy New Year. Jim
My great value sour creme says ingredients: cultured creme, enzymes
If you have a freeze drier you could use the first fresh batch, freeze dry it and seal it for future use. 💖💖👍👍💖💖The thinner solution could be used in cakes and breads. 💖💖
Does the freeze dried sour cream need to be frozen to use later as a culture?
Put your thinner sour cream into a squirt bottle to use over tacos etc. Plus if you had on hand some powder cream , I would add some when you make it .
You are such a pleasure to learn from Pam.
Pure Silver can make a yogurt starter just like lemon or chili peppers. Then, use the starter from this to make your yogurt. We may not have lemon or chili peppers, but most may have a pure silver charm. Make sure its clean, sterile, put in a half cup or cup of warm milk until curdled. Use this to culture your yogurt.
Have you tried using whole milk powder milk?
Perhaps melting a pat of butter and adding that wisked in with your nonfat dry milk before you add. The culture is an option to help thicken it too? We need a bit of fat in our food for many reasons....one being the brain needs cholesterol to function correctly!
Another helpful informative video. You have given me more uses for my powdered milk that I ever thought possible. Thank you so much for the time you put into experimenting and making these videos. It is much appreciated.
What is the name of the silicone bowl covers you used, please?
Just found them on Amazon. 😊
Hi, I just wanted to mention that when I started making yogurt I use a bulk culture and each time I make my yogurt I strain of the way and save 8 ounces for my next batch. Is good for 3 weeks and this culture has been going for 16 months.
😅 I will try this but have to watch it again. All the things you teach us makes me feel better prepared. Love that you get excited along with us at learning. Thank you & Jimm so much.🎉
I just checked my fridge and Daisy brand sour cream ingredients are: cultured cream…that’s it. I’m in Indiana not sure if this brand is national or not.
That's what I use, and I'm in AZ.
This is what I have in my fridge too. It doesn't list the bacteria types, so I wonder if it'll work.
@@teerlinknd I should have stated "that's what I use to culture new sour cream". It works very well!
Wonderful! I'm grabbing it to try it out right now!
@@babatwofive5727 I tried using the Daisy brand according to RoseRed's directions-1c milk and 1/4 cup sour cream. It didn't set up after 24 hrs-it was runny like the freeze dried starter one in this video. Should it be a different ratio, or maybe the sour cream had sat too long in my fridge before I tried this?
Thank you for releasing this video. I make yogurt and sour cream. I have regularly purchased starter cultures from the New England Cheese Company. Their cultures are wonderful and easy to use. I had never used whole powdered milk before to make yogurt and sour cream.
Walmart carries Daisy Pure and Natural sour cream. Ingredients are Cultured Cream/milk. I also freeze dry evaporated milk. I use it to make yogurt in my Instant Pot.
I wonder if you had enough whey, could you dehydrate that to essentially recreate the powder you bought since it shouldn't have a lot of the "dairy" aspects such as fat that we avoid dehydrating.
I bought a huge Hoosiers powdered sour cream… it is awful…any suggestions on using it… what a waste of money… I would like to be able to use it in some way, but it tastes nasty… 🫣 anyone with ideas? Besides not purchasing from them anymore? Thank you for this video!🥰
It may not be passed its "Best Before date" but that doesn't guarantee it hasn't gone 'off'. I have had that happen.
I agree, powdered sour cream is not the best tasting. I’ve used mine in recipes. And even when i make a bread or pancakes I’ll add a bit in there.
I have not used tried the sour cream cultures but have tried other soft cultures. I tried using more inoculum when I was having yogurt problems but that can make it worse. My suggestion would be to add more powered milk into the quart of water. This should add more milk protein for the microbes. They need to denature the proteins to make it thicker I think. FYI I have used many of their cultures past the best used by date without issue. Sometimes you need to get it into the fresher microbes ( a round of culturing) to get everything running correctly. The time it took you to receive your order seemed very unusual, mine arrived much sooner but I just ordered more yogurt cultures and butter muslin for straining the yogurt. Nice experiment.
Would whole milk powder make a thicker, richer batch with that package of innoculent?
Yes. It has fat in it.
Great video! Do you think we could freeze dry the Tillamook sour cream to have on hand as a powdered culture?
If the yogurt has a lot fat, it's best to freeze it, rather than freeze dry it.
I tried something just to see what happens, when I last made sour cream I put the jar in my shelf style dehydrator removing the shelves, and left it at 95° F overnight and the results were amazing! Thick mild sour cream with no whey to pour off after it chilled. I made it over a week ago and it's still thick and tasty!; I did the same with yogurt but I used powdered milk for that but still had good results. Maybe not as good still good.
I love this series, it's wonderful knowledge to add to your kitchen skill set. Have you considered doing a video on cultured buttermilk?
I wonder if adding a bit of ghee to the powdered milk would give a thicker sour cream.
Probably not, since all the milk fat is removed from the ghee.
I've wanted to learn about this! Ive got a batch of powdered milk HM yogurt "doing it's thing" at this very moment. I've got an unopened store-bought container of sour cream...so this is next. Can we use the reclaimed whey for anything? And at what temp does the sour cream need to coast for the 12-24 hrs? Thank you soooo very much for this series!😃👍
The whey is great to add to soups , breads and even a little to get your ferments like sauerkraut going. Pigs and chickens like it too
@@selah4719 thank you for that...can the whey from sour cream be used to make other things such as cheese or more sour cream as shown with the whey from yogurt in a prior vid?
there are ways to make cheese's, yogurt and sour cream using Kefir grains. Also Kefir milk from powdered milk (I've done this), and you always have the Kefir grains once you purchase them or are gifted them. They multiply and are very good for gut bacteria / probiotics, more than store bought yogurts etc.
Thank you for the information. Where can you get Kefir grains?
How much did it make using the cultured sour cream? The jar looked small compared to the other one.
I freeze some of my yogurt in ice trays and every time I make a yogurt, I use 2-3 cubes in my batch (thawed of course).😉
Great learning thankyou from AUSTRALIA
can we freeze the result in for example an ice cube tray and use it later as a culture for a new batch?
Have you tried making these products with Nido powdered whole milk?
Thanks to Pam, I've made InstantPot yogurt using the Nido powdered whole milk. FANTASTIC end result!
Never have to go back to the ultrapastuerized store milk.
I have also used the non-fat instant dry milk. It produced a WHOLE lot of whey but, once it was strained, produced a nicely thickened yogurt. And now I know what else to use that saved Whey for!
Either dry milk for yogurt-making elevates the preparedness game and eliminates the need for store-bought liquid milk.
Hope this helps!
THANKS, PAM! ❤❤
All my life, I've never been able to eat store-bought dairy products of any kind: no cheese, no sour cream, no cottage cheese, no ricotta, none of them. Not even ice cream. But after adding homemade fermented vegetables. Curiously And bravely, just as an experiment, I ate butter And the obligatory spoonful of ice cream at special occasions like New Year's or Christmas. And I noticed, since I had started eating the fermented vegetables, that the upset stomach and indigestion from the dairy decreased. And then, a while later, I found out that goat dairy has a lot less lactose than cow's milk dairy, and all related products. So, I went and investigated aged goat cheese And found I could eat it just fine. So today, thanks to this video, I'm finding out that it's possible to make cream cheese and cottage cheese out of dried milk powder Which is so incredibly exciting. Thanks to this video, I might actually get to try real cottage and cream cheese and use it in cooking. Because Amazon marketplace does sell organic dehydrated goat milk powder. Thank you so much for informing and educating us about this possibility! I'll definitely come back and report on my powdered goat milk, sour cream, experimentation and effort.
Clarification, please. You are using freeze dried milk NOT instant milk?
Great information. Would you mind fixing the spelling of Powdered on your whiteboard. :)
On Cultures for Health there's powdered yogurt cultures and the Bulgarian one is the one can be remade over and over. I've made this yogurt for 40 years. I make 1/2 gallon milk at a time with 1/2C of my last cultured yogurt- often a week or more later. And I'm planning on freeze drying my yogurt (as well as cultured kefir and now I think I'll do cultured sour cream) I freeze dry cultured, and fermented foods (like my saurkraut) at 90 degrees to keep culture alive. My hope is that if the culture remains alive then maybe it will work for reculturing. Also, most recipes I found start with cream rather than milk, and I've bought powdered cream, so will try that. For years my powdered milk was skim milk, but my latest purchase I found whole milk.
I have enjoyed this series. Thank you for making them. A source of cultured sour cream is available at Azure , “Nancy's Organic Cultured Sour Cream”. It’s delicious. Also here is a video that demonstrates freeze drying yogurt, reconstituting, and using it to culture new batches of yogurt. In other words the bacteria culture survived the drying process. It might also work for the sour cream. Video link ua-cam.com/video/O2sUcfo6eeU/v-deo.htmlsi=U5YqAt0WIfVFL2Ui .
Love Tillamook products. They're the only ones that I know of who make peppermint ice cream that is wonderful...not in your face peppermint but a very nice peppermint. It's seasonal during Christmas time, so I buy several and transfer them into smaller freezer containers to be able to enjoy thru spring time😊
You can keep the whey and use it in cooking. Not sure how, but grams did. We made home made butter and cheese using her churner, one was a cradle churner, as you rock baby, you make butter. She would save all liquid from making butter, yougart, and sour cream. Do you know what she used it for? Breads, bisquits, etc. Would like to know. Thank you rose
Just love love you two. So informative! I freeze dry my milk . can we use that as the same as store bought powdered milk. Thanks so much
Love you!!!! I freezed dried a culture sour cream hoping you do it that way. Have you tries this yet? I also have done yogurt and buttermilk have not played yet! Wonder if you have tried this at all?!?! Thanks for all you do to helpnus get prepared
I have a bunch of pwdr milk gonna try this. I buy two containers a wk. I love love sour cream. I ck my container its food lion brand ing say cultured pasteurized cream and enzymes. Could i use i use this for a starter? I was shocked the cheap brand had only two ing. So glad you did this experiment
Seems like the inoculated yogurt is great for stretching your yogurt and budget. The powdered milk version seems to need more work, but for preparedness is necessary. Nicely done from another Pamela
With the whey, I either pour it off or mix it back in. I have left my buttermilk out up to 18 hours to get the thickness I want. Between buttermilk and sour cream, there's no difference other than the starter. I haven't used powdered milk, so now I must try it. Thanks for the video.
I'm guessing the different taste can be attributed to the type of bacterium, correct? Or is it alwayscthe same bacterium for sour cream? Thank you for doing these cheese videos. So excited that for everyday use I cam now replenish my sourcream by just reserving some of the previous batch or the kast of. a storebought container!
Would the cultured sour cream work if it was frozen? It would be nice if it was froze in the amount needed to make the sour cream so you wouldn’t have to keep buying sour cream to make sour cream. Then you end up having twice the amount that you need.
I have made yogurt and buttermilk for years . I always use some of my last batch to inoculate the next one. It's been as long as one to two weeks in between batches . I also add about 1/4 cup powdered milk to my batches and it makes for a thicker product . I do use farm milk that might make a difference .
Thank you for another informative video. I look forward to using some of the powdered milk in my emergency pantry.
Pam, I was wondering if I freeze dry sourcream . Would that be the same thing?
Liquidy sour cream is so perfect for beef stroganoff - - - - you just put the freeze dried powder in the pan when reheating your jars of stroganoff - never works for stiff sour cream for topping say, tacos but it is good flavor nonetheless
Ms. Pam, Is there a way for us to dehydrate some of our batches and save for future use? Thank you so much for sharing your knowledge!
Pam: A yogurt strainer might be a good item to add to your gadget collection. It is excellent to use for yogurt, to convert it to Greek style as well as the removal of whey from other cheese products. It may be easier to clean than your cheese cloth. I have used mine to make a kind of thick unflavored yogurt that can be used as a substitute for sour cream and it comes with the added benefits of those good bacteria cultures not unlike your cultured sour creams, a kind of two for one bonus. Very useful video for preparedness.
Pam, can these cultures be made made in aa Harvest Right Freeze Drier? Thanks again for a great video!
So have you ever thought about freezing the tillamook sour cream in ice cube trays and then the culture would be safe for longer time? Or freeze dried yourselves?
I freeze dry my sour dough, yogurt and other cultures to use later or in case I mess up a batch of sour dough and lose it - so you can store it right with your powdered milk if you like. I send these cultures to my family around the country. Just an idea for those with freeze dryers. You can also put frozen in your freezer but it won't last forever.
I have a ton of full fat goat milk powder that i bought last year and put it in mylar bags. I really want to use it up, so im glad i found your videos on making yogurt and other things using the powder. I sure thought it would be grainy.
I tried the cultured sour cream with the last of my sour cream container and after 24 hrs in didn't thicken. Will try again with a more fresh bit of sour cream as a starter.
I want to make mozzarella for sure been watching others, waiting to see your video.
Pam use the liquidity SC in baking something. I believe the powdered whole milk could be better in these situations.
does the quality of Water from the city affect the process? should i have filtered watered?
I wonder if a person freeze dried the cultured sour cream if it would still work as a culture. I may have to try that.
Bet you could freeze dry some of the sour cream you made and have a never ending supple of culture.
Can these cheeses and creams be made with regular or 2% liquid milk also?
Are you using non-fat powdered milk or full fat?
I wonder what would happen if you froze the sour cream in portions if the culture would still work.
I love your videos. You are so helpful for those of use that are novices at these skills. Thank you for making learning these skills much less intimidating!
add some fat to it try coconut oil or you could add butter as well to raise the far level . and the whey should be stirred back in not drained off of store bought
Can you freeze dry the door cream that you made. And if so how much water do you need to add too reconstitute it back into sour cream
How about adding some powdered heavy cream?
I am so glad to see this- certainly good for using powdered milk in a way besides just milk! What a great way to make our sustainable pantry have some delicious “comfort “ and nutritional extras . Thank you Pam and Jim
Our pleasure! Jim
So the sour cream from the freeze dried packet seems more like creme fraiche...
Will the starter last longer than Best Buy if kept in freezer?
How long does the one made with Tillamook last?
There’s weigh (spelling) in the store bought so it’s ok
Another question off topic your bowl sets where did you find those.
That sour cream could be used in stroganoff.
Thank uou.
Have you tried freeze drying the enchiladas you make? New to freeze drying and learning, learning learning. Also, how do you make your enchiladas. Thanks
We have not freeze dried enchiladas although, we do have a video making enchiladas. Jim
I didn’t find the hand out on the website.