Preserving Dairy

[Wifezilla]

For those of you freezing milk without a flavor change, is it whole? 2%, skim? Maybe that is what is made the difference.

 

[noobiechickenlady]

Reviving this old thread to say that dehydrated yogurt is freaking awesome.

We've been running through almost a gallon of yogurt in about 4 days, so this last time I made 2 gallons. I got about 1-3/4 gallons of thick, creamy yogurt after I strained it and then I didn't have enough containers to put it in. (I package it up in individual containers with room for jam)

Then I remembered the book that came with my dehydrator talked about yogurt making a taffy like snack. Sounds Yum!

I lightly sweetened it with stevia granules and swirled just a little strawberry jam through it (made it pretty!), then spread it out on the plastic wrapped trays. Ran it at 115 overnight. Then I peeled it off the tray, rolled it up & sliced it into pinwheels and ran for another half hour or so.

They were soooooo good.

 

[Javamama]

Interesting! Do you store that in the fridge?

 

[noobiechickenlady]

I didn't, but I don't think they will last long enough to need it

Anyone else done this, have any input?

 

[keljonma]

Cream: If you freeze cream, it will still work fine in cooking, just don't expect to be able to whip it like you can fresh cream. One thing I have successfully done is to freeze the cream AFTER I whipped it. You just allow it to partially thaw before using. It's kind of like making your own CoolWhip but without all the brain-melting chemicals.

WZ - Thanks for this post! I have a ton of old recipes that call for Cool Whip....which I haven't made for years, and I know TR would be ecstatic if I made them again.

I can't believe I hadn't thought of this one before. Duh! It seems so simple, yet I have some questions....

I'm guessing the heavy cream would be beaten to stiff but not dry peaks, is that correct?

Did you add anything to the cream while beating; i.e. cream of tartar, stevia before freezing?

 

[Wifezilla]

I never paid that close attention...LOL

Try it with a small amount and see if you like the results.

I recently froze a bunch of cream in coffee-sized "cubes". In order to get good non-ultra-pasteurized cream I have to buy it by the case. The texture does change but the flavor is good.