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 ❤
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. ❤
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.
I love it when people have fun with their freeze drying. It's a great piece of equipment to own. If you freeze dry meat it pays for itself pretty quickly. I'm taking my favorite recipes and altering them a bit to ensure they freeze dry well. I thought about writing a cookbook but haven't found the time. Maybe someday :)
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!
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!
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!
We're considering getting a freeze drier, your videos are helpful, thank you. What surprises me is that the person criticizing you doesn't do her own testing and experimenting, but demands you do her work for her.
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❤
You are so kind to do the math for the person barking. My mom told me about your you tube channel and I’ve been a fan since the first video I watched. I appreciate you sharing your knowledge with the rest of us.
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 have no idea how anyone could be mean or unpleasant to you, you are such a star with all the knowledge that you share. I have no doubt that you have inspired and encouraged so many to prepare food for storage in a safe manner, and saved so many From not only costly mistakes, but sickness as well. I just want to say I believe your contribution in this field is stellar, and I just adore you.
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!
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! 😁
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.
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.
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.
I love your videos! You present the perfect combination of science and practicality! The boiling water epiphany was sheer genius and I will never forget it. I don’t have a freeze dryer yet but am planning to get one. Your practical experience will save me trial and error! Thank you, Rose!
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
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 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 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!
This is very exciting! I'm working on all kinds of freeze drying recipes that will be enjoyable if things turn south. It's a morale booster and better for your health to have a variety of foods in longterm storage. I have 2 questions. What do you think the shelf life is for freeze dried dairy products? I thought I heard 5 years. Secondly, in my home I have a common area that stays lit 24/7 with a ceiling light. If I were to use clear glass mason jars and store them in this room will the light deteriorate food? I haven't checked in for awhile and accidentally found your other channel. Thanks so much!!
Fantastic video! I do NOT have time to do all the "math"....how about just add water until you see how well it reconstitutes? I am going to do cream cheese now too~ Thank you!
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.
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..
this is great. thank you for yhe measurements to make a brick again. i too use it that way in my recipes. About how long do you think the shelf life will be?
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!
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.
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.❤
Wow 🤩 very cool video. Thanks for doing all the leg work for us to see the results. So do you think the vacuum sealing will last as long as Mylar bag sealed with oxygen absorber? Curious ur opinion on length it will last with those two methods? Thanks 😊
Hi loved the video but I have a question about how long this will stay shelf stable being it has fat in it. And another question wouldn’t be can I freeze dry, sour cream, coffee mate, heavy whipping cream, milk, butter. Ty for your help.
I dont have a freeze dryer yet... but I want one. Im wondering if the powdered cream cheese would work to flavor, butterless butter cream frosting and comply with cottage laws, orcwould it still have to be refrigerated after adding it to the frosting? Lol id probably just eat that like candy... love cream cheese.
I wonder if it might not be better quality-wise to preserve things like this in 1 cup jars, to avoid the problem of repeated oxidation with reopening, and exposure to airborne pests? It seems like everyone in the freeze-dry community uses the larger jars, though
Hi Pam & Jim, can you tell me if this can be dehydrated at all, as freeze dryers are horribly expensive in my country, also if not, do you have a theory as to why not? Thank you in advance. I LOVE your teachings. :)
Aunti, don’t worry about what some rot brain said. You looked like you struggled in this video. You do you we will figure out the measurements ourselves because as you said it isn’t entirely dependent on scientific measurements. Let him be mad at his computers and enjoy your passion and your time sharing with us.
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
I have a gallon jug that catches the water from the FD machine. I wonder if I measured the amount of water and divided it by the number of servings dried if it would give me a fairly accurate measurement of how much water to rehydrate each serving. I tried weighing before and after but often forget to weigh before. I need a sticky note on the door of the machine. lol
Pam, Some of my different freeze dried products. While great at time of removing from the machine are light and crunchy. I put the product into vacuum packed mason jars: some with and some without O2 absorbers. Now after 6 months on the shelf and looking good. I opened and tried both the bananas and carrots. They were not crisp and actually were a bit leathery. Have you heard of this and a possible solution? I haven't tried descant, storing in a darkened room or milar bags. Thanks in advance. J. C.
I wonder if the veggies you did in another video would have rehydrated better in vold or room temp water and not been stringy or rubbery? Also could you maybe powder up the avocado then try to make the quac with that? Just thinking...
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!!
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!
May be a silly question, but could you measure the water from the defrost drain hose? Say it's 8 cups of water and you did 16 bricks of cream cheese, you'd know to rehydrate a brick you need 1/2 cup water?
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?
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. 🎉🎉🎉
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!
Does it have to be the full fat cream cheese to freeze dry or would the low fat/light brick cream cheese work? or even the light cream cheese in the tubs? Don't want to go and buy a bunch to FD and have it fail :)
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.
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!
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!
😂
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.
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.
I love it when people have fun with their freeze drying. It's a great piece of equipment to own. If you freeze dry meat it pays for itself pretty quickly. I'm taking my favorite recipes and altering them a bit to ensure they freeze dry well. I thought about writing a cookbook but haven't found the time. Maybe someday :)
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 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.
I also believe that science says "work smarter, not harder" ;). Lovely video
everything about you reminds me so much of my grandmother. Your style, enthusiasm, and sense of humor specifically
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.
Don't worry about the negative comments. You can't please everybody. I appreciate you
We're considering getting a freeze drier, your videos are helpful, thank you.
What surprises me is that the person criticizing you doesn't do her own testing and experimenting, but demands you do her work for her.
if you are a Costco Member they just put some Harvest Right Small units into stores for roughly $1000 off the regular website price....do it now!
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!!
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!
I would like to try freeze drying heavy cream. Do you have any helpful hints?
You are so kind to do the math for the person barking. My mom told me about your you tube channel and I’ve been a fan since the first video I watched. I appreciate you sharing your knowledge with the rest of us.
I loved your unscientific videos! No math!
This was about the best example i could have watched thank you so much. Doing more of the cream cheese this week! I wish you well.
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.
You are so smart, gracious and fun! Thank you for sharing your skill and knowledge! Love from Oxford, AL
I have no idea how anyone could be mean or unpleasant to you, you are such a star with all the knowledge that you share. I have no doubt that you have inspired and encouraged so many to prepare food for storage in a safe manner, and saved so many From not only costly mistakes, but sickness as well. I just want to say I believe your contribution in this field is stellar, and I just adore you.
Just now seeing this but man, your one smart lady! Thank you
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!
Thank you for figuring out it needs boiling water. Now I know how to do this as well as sour cream and such.
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!
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.
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.
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 this! Now I know how to reconstitute my buttermilk..with hot water!
I love your videos! You present the perfect combination of science and practicality! The boiling water epiphany was sheer genius and I will never forget it. I don’t have a freeze dryer yet but am planning to get one. Your practical experience will save me trial and error!
Thank you, Rose!
Happy I just found your channel.I just bought a freeze dryer, and i'm trying to learn.
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 for doing more experimenting and discovering the fat solution!
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
Do you have videos on dehydrating (Excalibur) dairy products?
This was a fantastic lesson!! Thanks so much! Sorry I haven’t been around for a while. It’s been a difficult year. Love you guys! ❤❤❤
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 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.
You are so awesome. Thank you for great info always!!!
Trial and error makes it perfect. Came across this video. Great job 👏 now im a subscriber
Welcome! So happy to have you along on our adventures!
heavens to mergatroid! You are one hardworking, brilliant lady!!!
Thank you so much! LOL!
Well Done! I am proud for you too!
Smart thinking! So thankful for your scientific minds!
I am just glad it worked!
Thank you dear . I’m gonna do some cream cheese . GODBLESS sweetie
We need more of this!!
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!
Thank you and love to you and Jim!If you need the correct answer you ask the organ grinder not the monkey. 😁
This is very exciting! I'm working on all kinds of freeze drying recipes that will be enjoyable if things turn south. It's a morale booster and better for your health to have a variety of foods in longterm storage. I have 2 questions. What do you think the shelf life is for freeze dried dairy products? I thought I heard 5 years. Secondly, in my home I have a common area that stays lit 24/7 with a ceiling light. If I were to use clear glass mason jars and store them in this room will the light deteriorate food? I haven't checked in for awhile and accidentally found your other channel. Thanks so much!!
The Kelvin Laboratory, that's hilarious!!
Hi have you tried using warm water, then let it set in the icebox.?..GOD BLESS
I'm feeling the same way here in Texas and the guilt is heavy.
Fantastic video! I do NOT have time to do all the "math"....how about just add water until you see how well it reconstitutes? I am going to do cream cheese now too~ Thank you!
Pam you and Jim are awesome ❤❤
Thank you!!! We appreciate that.
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.
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--!
WOW THAT’S PERFECT.
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.
this is great. thank you for yhe measurements to make a brick again. i too use it that way in my recipes. About how long do you think the shelf life will be?
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!
This will be great! I can have cream cheese to make cheesecake!
Your awesome! Thank you!
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.
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.
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!!!
So roughly 1 tablespoon of water for each of your 1/8 brick pats. That's actually really easy to remember!
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.
Wow 🤩 very cool video. Thanks for doing all the leg work for us to see the results. So do you think the vacuum sealing will last as long as Mylar bag sealed with oxygen absorber? Curious ur opinion on length it will last with those two methods? Thanks 😊
Hi loved the video but I have a question about how long this will stay shelf stable being it has fat in it. And another question wouldn’t be can I freeze dry, sour cream, coffee mate, heavy whipping cream, milk, butter. Ty for your help.
I dont have a freeze dryer yet... but I want one. Im wondering if the powdered cream cheese would work to flavor, butterless butter cream frosting and comply with cottage laws, orcwould it still have to be refrigerated after adding it to the frosting? Lol id probably just eat that like candy... love cream cheese.
I wonder if it might not be better quality-wise to preserve things like this in 1 cup jars, to avoid the problem of repeated oxidation with reopening, and exposure to airborne pests? It seems like everyone in the freeze-dry community uses the larger jars, though
Hi Pam & Jim, can you tell me if this can be dehydrated at all, as freeze dryers are horribly expensive in my country, also if not, do you have a theory as to why not? Thank you in advance. I LOVE your teachings. :)
We are like you we just ball park it and we have always been find get videos
It will thicken as you chill it - so refrigerate just as all cream cheeses are kept.
Aunti, don’t worry about what some rot brain said. You looked like you struggled in this video. You do you we will figure out the measurements ourselves because as you said it isn’t entirely dependent on scientific measurements. Let him be mad at his computers and enjoy your passion and your time sharing with us.
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.
I have a gallon jug that catches the water from the FD machine. I wonder if I measured the amount of water and divided it by the number of servings dried if it would give me a fairly accurate measurement of how much water to rehydrate each serving.
I tried weighing before and after but often forget to weigh before. I need a sticky note on the door of the machine. lol
I find everything dehydrated or freeze dried is better mixed with body temperature then put in fridge to get cold.
Thank you so much
You're most welcome
Thank you so very much!
You are very welcome.
thankyou
Pam, Some of my different freeze dried products. While great at time of removing from the machine are light and crunchy. I put the product into vacuum packed mason jars: some with and some without O2 absorbers. Now after 6 months on the shelf and looking good. I opened and tried both the bananas and carrots. They were not crisp and actually were a bit leathery. Have you heard of this and a possible solution? I haven't tried descant, storing in a darkened room or milar bags.
Thanks in advance.
J. C.
I wonder if the veggies you did in another video would have rehydrated better in vold or room temp water and not been stringy or rubbery? Also could you maybe powder up the avocado then try to make the quac with that? Just thinking...
Humidity moisture in the air makes a huge diff in rehydrating ,I assume
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.
May be a silly question, but could you measure the water from the defrost drain hose? Say it's 8 cups of water and you did 16 bricks of cream cheese, you'd know to rehydrate a brick you need 1/2 cup water?
Great trick with the hot water...
Thanks.
Thank you :)
YTou are welcome.
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
Will pre-freezing the food items shorten the processing time?
The Kelvin lab. LOL
Do you use an oxygen absorber in the jar before you vacu seal?
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!
Right now is soup😂😂😂 makes me laugh
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.
As an engineer I loved all the math lol.
So glad to hear that!!!
Does it have to be the full fat cream cheese to freeze dry or would the low fat/light brick cream cheese work? or even the light cream cheese in the tubs? Don't want to go and buy a bunch to FD and have it fail :)
what brand is your can sealer?
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
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.
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!
Do you use oxygen absorbers in the jars?