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, 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!
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. ❤
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 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!
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.
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.
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.
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?
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 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
You have no idea how happy I am to think I can make so many dairy products that I love from powdered milk…I am one gal that had the dry heaves as a child trying to swallow reconstituted powdered milk. Thank you so much! I think we are comparable in age also, love to you.
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. ❤
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.
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 would love a book. In emergency situations videos may be gone and unless we transcribe what we need to do this we may not be able to use the powdered milk. I am loving all the powdered milk ideas!
😅 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.🎉
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. 💖💖
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.
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.
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.
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.
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😊
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.
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.
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: 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.
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.
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.
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 .
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 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!
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.
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.
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!
After watching this I started my own experiment. I have powdered whole milk and powdered cultured buttermilk, so I just now mixed with a pint of water.
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.
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?
Hi Pam, I enjoy your videos as you give the science to back up the info. You mentioned I this video that you can use your fresh made yogurt to make more yogurt if you use in a few days. I've put it into silicone molds in the quantity I need per batch and freeze it. Then pop them out and into individual baggies and back into the freezer. Then when I want to make yogurt I just take a bag out, thaw it and use it to make a new batch. I don't have to worry about not having the live culture. I thought freezing it might kill it but it didn't. I haven't tried it with powdered milk, only using regular milk yogurt I made.
There’s a great book by Jennifer Rader “Making the Most of Powdered Milk in Your Food Storage” that uses a bit different method, but I can’t wait to try yours!
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 .
Use the quart yogurt as a base for salad dressing. Tastes great. That is what I do and also baking and sauce as you mentioned. My husband makes it like his yogurt only using our sour cream as a starter.
Have you ever tried making kefir using kefir grains you can make yogurt, sour cream and different flavoured cheeses. The way which we call liquid gold is very good to use in smoothies and home made kefir is very high in probiotics
Brilliant! I can make my own sour cream! I have used the yogurt cultures from the same company you got the culture from and the yogurt was wonderful. The shipping has always been fairly prompt so you must have been ordering at a bad time. They have lots of other cheese making supplies as well.
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 could be wrong, but I think the only difference between instant and non instant milk powder is the instant has been put thru a blender basically, so if you blend your non instant granules you will have an instant, Talcum like powder.
Fascinating. I will now only buy cultured. I wonder how it is to bake with, such as sour-cream coffee cake? Thanks, Pam. Happy New Year!!! It's going to be a bumpy one. Fasten your seat belt . . .
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
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
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?
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?
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.
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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, 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!
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.
Good morning Pam and Jim, just a suggestion, maybe Ranch Dressing with the thinner sour cream, have a wonderful day.
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 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!
😮!
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?
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.
You can also freeze your culture for your next batch! I do this all the time!
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.
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 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!
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.
You are amazing. Got me started on using my stored powdered milk to make yogurt instead of having it just sit there unused
You are such a pleasure to learn from Pam.
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
You have no idea how happy I am to think I can make so many dairy products that I love from powdered milk…I am one gal that had the dry heaves as a child trying to swallow reconstituted powdered milk. Thank you so much! I think we are comparable in age also, love to you.
I had problems with powdered milk as I was growing up, too. Jim
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.
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. ❤
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.
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 am loving these training sessions
I would love a book. In emergency situations videos may be gone and unless we transcribe what we need to do this we may not be able to use the powdered milk. I am loving all the powdered milk ideas!
😅 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.🎉
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?
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.
Pam you and Jim are just the best!
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.
Great learning thankyou from AUSTRALIA
Thank you for this series. Using pantry items in my no spend January & pantry challenge.
You are so welcome!
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.
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.
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😊
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.
These videos are my favorite!
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.
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
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.
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 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).😉
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.
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 .
Also there is an inexpensive mesh fabric strainer that I use for straining yogurt that can also be used for nut milks on Amazon.
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 think the flavor is more important than the consistency. I am enjoying this series very much. 🙂
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!
Thank you for another informative video. I look forward to using some of the powdered milk in my emergency pantry.
I love this series, it's wonderful knowledge to add to your kitchen skill set. Have you considered doing a video on cultured buttermilk?
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?
Yeah! I can't wait t try these!
To try
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 did a blind taste test with my six children of 3 different brands of powdered milk. They all preferred the church's milk that I had in storage.
Really like these powdered milk recipes as I get powdered milk in my monthly commodities. Thank you
Thank You for teaching us how to make these recipes
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!
After watching this I started my own experiment. I have powdered whole milk and powdered cultured buttermilk, so I just now mixed with a pint of water.
Great! We hope your experiment worked. Jim
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.
Thank uou.
Thank you - very helpful
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?
Hi Pam, I enjoy your videos as you give the science to back up the info.
You mentioned I this video that you can use your fresh made yogurt to make more yogurt if you use in a few days. I've put it into silicone molds in the quantity I need per batch and freeze it. Then pop them out and into individual baggies and back into the freezer. Then when I want to make yogurt I just take a bag out, thaw it and use it to make a new batch. I don't have to worry about not having the live culture. I thought freezing it might kill it but it didn't.
I haven't tried it with powdered milk, only using regular milk yogurt I made.
There’s a great book by Jennifer Rader “Making the Most of Powdered Milk in Your Food Storage” that uses a bit different method, but I can’t wait to try yours!
Thank you for all your hard work. I have learned a lot from you
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 .
Use the quart yogurt as a base for salad dressing. Tastes great. That is what I do and also baking and sauce as you mentioned. My husband makes it like his yogurt only using our sour cream as a starter.
Ty
This is a wonderful series. Thank you so much for presenting it. Happy New Year from our home to yours. ❤️🎆
I want to make mozzarella for sure been watching others, waiting to see your video.
Have you ever tried making kefir using kefir grains you can make yogurt, sour cream and different flavoured cheeses. The way which we call liquid gold is very good to use in smoothies and home made kefir is very high in probiotics
Not yet! Jim
Brilliant! I can make my own sour cream! I have used the yogurt cultures from the same company you got the culture from and the yogurt was wonderful. The shipping has always been fairly prompt so you must have been ordering at a bad time. They have lots of other cheese making supplies as well.
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.
Pam use the liquidity SC in baking something. I believe the powdered whole milk could be better in these situations.
Wonderful. Thank you!
Great teachers! If you're ever on the Oregon coast, visit the Tillamook cheese factory. 😎
Great demonstration! Happy New Year 😀
Thank you! You too!
Thanks for your research! I would prefer it made with heavy cream so that it's more like the real thing. Some companies sell the powdered heavy cream.
Great info as always.
Happy New Year
I could be wrong, but I think the only difference between instant and non instant milk powder is the instant has been put thru a blender basically, so if you blend your non instant granules you will have an instant, Talcum like powder.
My great value sour creme says ingredients: cultured creme, enzymes
A whole new world! I live on an Island and it is hard to keep milk supply let alone yogurt, sour cream, buttermilk.
Thanks for sharing! Jim
Fascinating. I will now only buy cultured. I wonder how it is to bake with, such as sour-cream coffee cake? Thanks, Pam. Happy New Year!!! It's going to be a bumpy one. Fasten your seat belt . . .
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've never read the ingredients for sour cream will look for inoculated sour cream. I've always bought Meadowgold sourcream.
Thank you so much. I'm trying to learn how to make sour cream
You are welcome 😊
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
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
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?
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!
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?
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.
freeze dry Tilamook sour cream to use as inoculate.
We used another brand but it did not work. Jim
Pam, can these cultures be made made in aa Harvest Right Freeze Drier? Thanks again for a great video!
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 wonder if a person freeze dried the cultured sour cream if it would still work as a culture. I may have to try that.
Can you dehydrate some of the yogurt to preserve it for future use?