Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 649 kcal | 184 kcal |
| Protein | 7.9 g | 2.2 g |
| Fat | 63.6 g | 18 g |
| saturated | 32.8 g | 9.3 g |
| Carbohydrate | 15.1 g | 4.3 g |
| sugars | 11.5 g | 3.3 g |
| Fibre | 0 g | 0 g |
| Sodium | 164 mg | 46 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.7 kg sour cream
Instructions
- Spread sour cream on thin layer on a fruit tray, then place on the dehydrator tray. Sour cream should not exceed half of the tray. It is advised to fill sour cream a quarter of the tray depth when drying.
- Place in a dehydrator and dry at 57 °C for 10 hours. Dry with lower temperature if using a strong dehydrator to prevent sour cream from browning.
- Sour cream should look like thin white chocolate when properly dried. Flip tray upside down and gently bend tray backwards to allow dried sour cream fall on clean surface. If sour cream doesn't fall off, place the tray in a freezer for 15 minutes; then repeat process of removing sour cream from tray.
- Store dehydrated sour cream in an air-tight bag or jars and place in a cool dark place.
