Our sour cream powder is made from cultured cream. This means that a special type of bacteria have been added to sweet cream. Then it's permitted to grow which sours the cream. The liquid sour cream is then spray-dried into a powder. Sour cream powder has a sweet, buttery milk smell coupled with a slight sour odor. Some people find the sour smell rather strong. But then, it is 'sour' cream.
In the powdered milk sections of this grouping of dairy pages, we've talked much about our powdered milks being non-fat which lengthens their storage life as compared to milk powder with the butterfat still in it. Our sour cream powder has not been de-fatted. After it has been reconstituted into a paste, it contains about 25% butterfat. This product gives you a rich, full bodied product, much like the regular sour cream from the grocery store. As it does contain a lot of butterfat, it's not as good a storing commodity as our non-fat powdered milk. However, we carefully package it into oxygen-free containers which prevents the fats from oxidizing. When you receive it, if you plan on keeping it for years and don't have a cool basement to store it in, you may wish to keep it the refrigerator. If you decide to get the sour cream powder in bags and don't plan on using it within two or three months, you should immediately repackage it into airtight containers and use oxygen absorbers to remove the oxygen. As sour cream powder is a non-perishable food, you should be able to store it for 3-5 years without any problems if you keep it nice and cool in an oxygen-free environment.
Checking out our favorite recipe book, we noticed that sour cream can be used in just about everything from vegetables, biscuits, breads, cakes, frostings and cookies to several different salad dressings, fish and meat dishes, squash, soups and candy. Our stroganoff mix with a little sour cream powder added for extra 'zing' is simply scrumptious. Use sour cream powder in your everyday cooking or store it away for that rainy day when you need your food storage and want to give it a spike of flavor.