DIY Butter Powder/Cream Powder? Is this possible?

Posted by agent_mick@reddit | preppers | View on Reddit | 12 comments

I'm interested in experimenting with my dehydrator (well, it's a ninja foodie with a "dehydrate" setting, if that matters). I'd like to try making my own cream/butter/cheese powders, but I feel like everything I find online is written by AI.

Has anyone tried doing this before and had luck? Though I welcome your thoughts and experiences, I don't expect you to hold my hand -- if you want to point me in the direction of a trusted resource, I'll take that too!

Thanks in advance.

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8avian6@reddit

If you want to make butter last, your best bet is too clarify it into ghee then can it in mason jars.

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Unique-Sock3366@reddit

If you want fat powders for long term pantry storage I’m going to strongly suggest that you simply purchase them.

The learning curve is incredibly steep on this project. You will waste a lot of time, money, and food in your attempts.

Better to purchase some Augason Farms or NutriStore #10 cans.

https://augasonfarms.com/products/dehydrated-butter-powder

https://nutristorefoods.com/collections/cheeses

Good luck, though, if you’re committed to this project! Update us on your progress.

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bizzybeez123@reddit

Agreed.

I'm fairly proficient with freeze drying and i am not interested in attempting anything with a high fat content.

Augason farms does a great job, and while there is joy in experimenting, the waste/cost ratio is so expensive these days, I'm not risking it.

I have had success with fd'ing low fat yoghurt and sour cream though.

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elitodd@reddit

You will probably have better luck with simply isolating the fats and storing them that way I.e. clarified butter/ghee. These would be fully dehydrated fats, and can last decades when stored right.

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TheSensiblePrepper@reddit

Butter and Cream have an extremely high fat content. This makes it very difficult, thus expensive, to turn in the powder forms you see available.

A dehydrator isn't going to do it. You need a Freeze Dryer.

However, I have three Freeze Dryers with one being a commercial unit. Getting the butter and cream "just right" is extremely difficult and hit or miss. For this reason, that is why butter and cream is one of the few items I still buy in powdered form and not make myself.

I personally have over a year supply of butter in my freezer at all times and will then go after the powdered stuff I have stored.

Trust me on this one, it isn't worth the time, effort and cost for you to DIY this stuff.

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useyournogginplz@reddit

I initially read this as “DIY butt powder/cream” and was trying to figure out how to tell you that you were taking SHTF a little too literally

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agent_mick@reddit (OP)

Thank you for that chuckle lol.

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CommiRhick@reddit

If it's more cost effective,

There's a sale, MyPatriotSupply for a 3 pack #10 can of powdered butter for $80...

1 can is $40, butter is expensive as is so if it helps cut cost you could allocate the capital elsewhere beneficial...

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Aggressive-Let8356@reddit

To do a cream powder takes effort, you cook down whatever milk/cream you want, this will be done in the stove top in a pot, it will take a while. You'll cook it down till the milk/cream turns into a dough, once in dough ish form you will make a thin layer in a pan with parchment paper and bake on low heat till crisp, take out, once cool, throw in food processor or grind into a powder.

I have no idea for butter without it separating, but I know it can be canned and made shelf stable. Ive seen a few ways from making gee and taking the fat out and I've seen a few ways of water bathing AND pressure canning, but like you, those seem like AI.

I'm sure the Amish have a way, but haven't looked into yet.

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incruente@reddit

So the issue here (which will not be solved by a freeze dryer) is that you're dealing with fats. Many food powders can be made at home (tomato, fruits, etc), because those foods contain little fat; you remove the water and pulverize the results. Even eggs can be dehydrated (do your research; many instructions online are dangerous, just like many canning recipes are basically just recipes for botulism). But you can't "dry" fat out; there's no water component of pure fat. You can remove the water from butter, but that just yields clarified butter or ghee (cue arguments from people who care). Commercial butter and cream powder are the result of not only removing water, but distributing the resultant fat over a carrier powder, frequently nonfat milk powder or maltodextrin.

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Sunset1hiker@reddit

https://www.youtube.com/watch?v=x46uEob_TUQ

https://www.youtube.com/watch?v=065aQseaIbA

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Wild_Locksmith_326@reddit

I think you need a freeze drier to do what you are talking about. A dehydrator might not remove the amount of water you need to draw out.