Okay, but what if we freeze distill milk, then dehydrate it, and rehydrate it with more freeze distilled milk, in order to create some form of ultra milk?
@@Catheidan at least one "fortified" milk (Organic Valley) is supposed to be exactly that - milk with dried milk powder added - but they seem to be doing it to boost vitamins and protein, while keeping it low fat, which doesn't sound like it helps at all :-)
Pea milk is ridiculously wonderful and is the closest in flavor to dairy milk out of all the milk alternatives I've tried. I'd love for it to be more well-known, it's truly awesome!
@@YourNotesEchoedFaralso interestingly enough I’ve tried adding full fat oat milk and the oat settled to the bottom after steaming. If you as oil to the ripple milk it doesn’t do anything which I found odd. It definitely has the best flavor though
9:35 if you want to incorporated a powder well into a liquid, use as little liquid as possible. Use about the same amount of powder and liquid. Mix it, until it is completely dry then add a bit more liquid. Then mix again and repeat, until you have no clumps left. Then dilute to the intended final volume. Thats how it's done for pharmaceutical use.
Double milk was a joke idea one of my friends had a while back, shocked to see it actually in use here, its definitely the most potent milk I've ever had
You sound (voice and tone) a lot like a friend of mine who used to make coffee and baking goods for me. She's a witch of magical arts and crafts! This video reminds me of her :) I enjoy it a lot!
At the moment, my favorite milk is a freeze distilled whole milk mixture. I start with a gallon of whole milk and melt off until I have 1.5 liters of the concentrate. Next I add 0.5 liters of 2% fairlife milk. What that does is dilute the richness just a tad without diluting the protein ratio. Fairlife also happens to be lactose free, so it contains lactase. This will go and break down lactose into glucose and galactose and make the milk noticeably sweeter. It almost tastes like a melted ice cream. Steaming it is just a joy too, so easy to get it nice and silky. I enjoy a cortado made with this, the sweetness balances out the acidity of light roasts very well. And if you happen to enjoy more traditional dark roast, it almost makes a milk chocolatey flavor.
I went to the SCE in Portland with one of my goals to try to find a great alternative milk. There were a lot to try over the three days. This is a personal taste, but I found only two I liked. Mylk and Elmhurst. Mlyk is hard to find and has many ingredients. Elmhurst has 2 ingredients in most of their milks and 3 or 4 in the Bar style. Their Pistachio is the best tasting Alternative to milk I found . The Walnut with Maple is amazing and makes a mocha style latte.
I have to try pea milk. The coffee situation on Keto sucks. I love oatmilk, but it has carbs. Almond milk is way too dominating of a flavor, and Soy milk is just.... okay. Also can't find a sweetener I like. Allulose is the closest but I need to use a ton of it.
I prefer almond milk in my espresso over soy or oat. But barista formulations like Califia's are not readily available near me. I have found both Silk and Diamond have "extra creamy" higher-fat formulations, and I can usually find one or the other in nearby markets, though in the last month or so the Silk product seems to be either out-of-stock or no-longer-stocked here. They foam well with my Nanofoamer whisk. Freeze distilling is something I hadn't thought of doing with these, but I may experiment with it, as its easy to try doing..
I need to limit saturated fats, and excitedly tried "double milk" using non fat milk powder added to oat milk and the steamed result had a much better texture than plain oat milk
In terms of the consistency of the freeze distilled milk, i wonder if you could take a tip from distilling and do cuts. So thaw for 30 minutes, switch bowls out, and continue. Then you can blend the different stages of the thaw together to get the desired taste. You could even use a brix meter to dial in to a specific sweetness
I usually drink my homemade latte or cappuchino with approx 1:4 ratio of whole milk and oatmilk. But i tried with other plant based option, it is also great i think.
I was always curious about the freeze distilled process for alt milks. Didn't know if it was possible. Thanks for letting us know. I'm gonna try this out with my oat milk when I get home. Thanks!
I've been enjoying a splash of heavy cream and oat milk creamer in my iced coffee. The cream gives a good texture and I like the flavor and sweetness of the oat milk creamer. I did try making my own oat milk creamer with oat milk and sweetened condensed oat milk but it was too oat-y for me
Thanks god we have you bringing very interesting coffee content rather then talking about extraction, channeling, puck prep etc. I can see that coffee related RUclips creators are struggling to not repeat themselves over and over again. I'm kind of tired of watching the same content under different titles.
What an interesting video - thank you! 💯 for Pea milk - as an Oat milk person constantly struggling with Latte Art :D I just recently discovered Pea milk, which adds amazingly well to the taste structure of all coffee-based drinks and has good steaming qualities. Thank you for being a constant source of information - and joy
The only problem with buying milk powder is you wouldn't know if it's freeze dried or spray dried (with heat) they do not really specify on the label. Could change the flavor of the milk if spray drying is used.
I don't do well with liquid milk products. I use a tablespoon of butter... no lactose. It's a different quality of foam, but it's nice. Or if it's really good coffee (esp cold brew, either iced or hot), I'll drink it black.
I tried adding 10% freeze dried milk to skimmed milk for my morning flat white (bean: Colombia El Carmen from RaveCoffee). It made the milk much thicker, but 10% overpowered the overall drink way too much imo. I might try again with 5% and dial it back from there
I just put milk in the freezer again. My fave thing because even just a splash goes such a long way. I still reference your video about it (my memory sucks so I always rewatch it)
So..... it begs the question about cryo-desiccating already freeze-distilled milk and then adding it back to yet more freeze-distilled milk. Would that balance the sweetness and the maltiness? (Maybe simply adding regular desiccated milk powder to freeze-distilled milk would do the trick?) Also, if possible, could you link to the milk powder that you're using? I like the idea of an organic A2 whole milk powder but I've never seen one available.
I assume the "first" dates you list are for use in barista competitions, because I was 100% rehydrating milk with milk as a child... many many years ago :)
What is left after you freeze-distill milk? Would it be like a "skimmed-milk" or just a weird watery substance? Just wondering if there'd be any use for it, or if it's only good for dumping? Xx
Wouldn’t it be smarter to dissolve the powder milk in a bit of warm milk and than the rest of the cold milk? This way the powder would completely dissolve but you still get the taste?
Morgan, Im curious if you tried/like goat's milk with Coffee. We bought it here to try and it was absolutely wonderful with a cold brew. I don't have the best palate but would say it seems heavier and salty, but in a good way? 😅
Hi Morgan! I love your videos and have been watching for a long time and have finally got an espresso setup with the bambino breville after watching your video on it. Would you happen to know however why my shots would be coming out wildly different each time on it with the same bean, grind size, and amount? (Ex, one day it'll come out 24g in 30secs and the next 45g in 20secs)
So what is the sensory & functional differences between dried (dehydrated) milk powder (which has been around for at least 50 years, because I was subjected to it as a child - the stuff was GHASTLY) and the freeze-dried milk you’re talking about? Does the flash freezing & dehydration make the rehydrated milk taste different than the current day milk powder you suggested as an alternative? Thanks!
You have a lot more control over milk that you freeze-dry yourself. You’re at the mercy of whatever is in the tub with commercially available milk powder. I haven’t noticed a huge difference in the tactile between the two but it comes down to the amount you’re rehydrating, there’s so much variance you can play with.
As someone who is lactose intolerant, but isn't a huge fan of alternative milks, i would think the freeze distillation technique would also work on lactose-free milk. Have you ever tried that?
(raises eyebrow) Couldn't you just use the freeze dried milk and use more powder than is recommended? I like the dried whole milk powder in my coffee (let it rehydrate it in the coffee).
Your double milk technique sounds delicious. I’m kid of boring with my milk. I use one part whole milk to one part half & half. Then I add a couple of teaspoons of dark brown sugar and sometimes a bit of maple extract. Froth that a bit with a hand frother contraption and use that with whatever dark roast I have around.
... Not coffee, but I have used coffee water as regular water for ramen. After you put in the seasoning packet, it doesn't make any difference (except makes soup a bit more complex in terms of taste profile). When I say coffee water, it is basically leftover plain coffee (no milk or sugar, just black) that couldn't fit anymore into my chosen mug that day and doesn't have enough for another mug, water down with additional water and treated as regular water when making that bowl of ramen. Now if you say to make ramen straight from coffee... I've never tried it because I feel it is such a waste...
Cool topic! I would love to see you do a video where you steam various milk combinations to show how well they do in latte art as well as combine for flavor. I combine oat and dairy, but am interested in other combos which were suggested including Rice and Pea. Thx!
Lots of Yadda Yadda and lots of responses about exotic stuff. I use half & Half ( half milk, half cream) for my milk drinks. It is hard to beat the sweet, delicious, creamy flavor. Keep it simple!
You don't mention where to get the freeze-dried milk, but I'm guessing that you just buy it at the grocery store, right? We don't have to freeze-dry out own milk? Whoops, I didn't wait long enough ...
You might know that our sour sensibility is determined by multiples genes, and that we have about 25 diffferent receptors of sourness. ( For instance 25% of people can't feel the sourness in a componant called PTC, found in some vegetables. ) Well, I wandered if it also applies to coffe and tea. Do you feel like every sourness is the same? Like, have you ever noticed a suttle sour taste in a tea for instance when someone else couldn't tell? (or vice versa)
I have powdered milk on hand for a bread machine recipe. It says for drinking to let it sit overnight after rehydrating in water. I wonder if you could get Double Milk for cold drinks if it sits in the fridge overnight to fully hydrate the powder?
Okay, but what if we freeze distill milk, then dehydrate it, and rehydrate it with more freeze distilled milk, in order to create some form of ultra milk?
Ultra milk, I love it. If I had immediate access to a freeze dryer I would try this right now.
Couldn't you add powder milk to condense milk to make Ultra Milk?
@@Catheidan at least one "fortified" milk (Organic Valley) is supposed to be exactly that - milk with dried milk powder added - but they seem to be doing it to boost vitamins and protein, while keeping it low fat, which doesn't sound like it helps at all :-)
Thats just powdered milk
One of these days I am going to invest the $20 per pint necessary to get camel milk.
Pea milk is ridiculously wonderful and is the closest in flavor to dairy milk out of all the milk alternatives I've tried. I'd love for it to be more well-known, it's truly awesome!
I’ve used Ripple brand pea milk before and have never thought to use it in lattes. I gotta try it out now!!
@@YourNotesEchoedFarI love the flavor of it but I can’t get any texture from it
@@YourNotesEchoedFaralso interestingly enough I’ve tried adding full fat oat milk and the oat settled to the bottom after steaming.
If you as oil to the ripple milk it doesn’t do anything which I found odd.
It definitely has the best flavor though
i loooove pea milk!
Could you try mixing it with a little bit of whole milk?@@louisburley1597
9:35 if you want to incorporated a powder well into a liquid, use as little liquid as possible. Use about the same amount of powder and liquid. Mix it, until it is completely dry then add a bit more liquid. Then mix again and repeat, until you have no clumps left. Then dilute to the intended final volume.
Thats how it's done for pharmaceutical use.
It’s the tried and true method for cooking, adding liquids to powder a bit at a time.
That's so cool. Thanks for the pharmacological insight.
Double milk was a joke idea one of my friends had a while back, shocked to see it actually in use here, its definitely the most potent milk I've ever had
I'm always hypnotized by your clock in the background but let me just say, watching the change-over from 10: 59 to 11: 00 in real time was top-tier
I was hypnotized by the clock as well and missed Morgan words a few times and had to go back.
I saw your comment and went back to watch it. Very nice.
this channel is quickly becoming one of my favorites here on RUclips. thank you for the awesome vids Morgan!
You sound (voice and tone) a lot like a friend of mine who used to make coffee and baking goods for me. She's a witch of magical arts and crafts! This video reminds me of her :) I enjoy it a lot!
At the moment, my favorite milk is a freeze distilled whole milk mixture. I start with a gallon of whole milk and melt off until I have 1.5 liters of the concentrate. Next I add 0.5 liters of 2% fairlife milk. What that does is dilute the richness just a tad without diluting the protein ratio. Fairlife also happens to be lactose free, so it contains lactase. This will go and break down lactose into glucose and galactose and make the milk noticeably sweeter. It almost tastes like a melted ice cream. Steaming it is just a joy too, so easy to get it nice and silky. I enjoy a cortado made with this, the sweetness balances out the acidity of light roasts very well. And if you happen to enjoy more traditional dark roast, it almost makes a milk chocolatey flavor.
I went to the SCE in Portland with one of my goals to try to find a great alternative milk. There were a lot to try over the three days. This is a personal taste, but I found only two I liked. Mylk and Elmhurst. Mlyk is hard to find and has many ingredients. Elmhurst has 2 ingredients in most of their milks and 3 or 4 in the Bar style. Their Pistachio is the best tasting Alternative to milk I found . The Walnut with Maple is amazing and makes a mocha style latte.
I really like Mylk as well! It steams and textures super well also.
What’s the SCE?
@@CWGminer Specialty Coffe Expo
I have to try pea milk. The coffee situation on Keto sucks. I love oatmilk, but it has carbs. Almond milk is way too dominating of a flavor, and Soy milk is just.... okay.
Also can't find a sweetener I like. Allulose is the closest but I need to use a ton of it.
Nido milk powder mixed with whole milk is my number one guilty pleasure treat
Macadamia milk is my favorite go to (especially with matcha)
My fav also but it doesn’t froth or foam 😢
@@inksslinks319 You can find a barista version that can froth better! Milkadamia has a macadamia milk meant for baristas, you should check it out!
Oh that sounds yummy!!
They have a barista blend that will foam for me, I think it is the green one @@inksslinks319
ASMR with Morgan needs to be a thing, they have such a soothing voice.
I prefer almond milk in my espresso over soy or oat. But barista formulations like Califia's are not readily available near me. I have found both Silk and Diamond have "extra creamy" higher-fat formulations, and I can usually find one or the other in nearby markets, though in the last month or so the Silk product seems to be either out-of-stock or no-longer-stocked here. They foam well with my Nanofoamer whisk. Freeze distilling is something I hadn't thought of doing with these, but I may experiment with it, as its easy to try doing..
I need to limit saturated fats, and excitedly tried "double milk" using non fat milk powder added to oat milk and the steamed result had a much better texture than plain oat milk
i love steaming oat and whole milk together! the most delicious combo. need to try rice milk next!
12:20 Be the change you wish to see in the world!
We like to hear longer barista passion!
Can you make a video on café de olla?? It’s a staple in Mexico and I think you’d be interested in it
I'm so glad they're allowing alternative milk since the vast majority of people in the world can't tolerate dairy.
In terms of the consistency of the freeze distilled milk, i wonder if you could take a tip from distilling and do cuts. So thaw for 30 minutes, switch bowls out, and continue. Then you can blend the different stages of the thaw together to get the desired taste. You could even use a brix meter to dial in to a specific sweetness
I usually drink my homemade latte or cappuchino with approx 1:4 ratio of whole milk and oatmilk. But i tried with other plant based option, it is also great i think.
Can someone explain to me the difference between freeze distilled milk and condensed milk? They both seem to be "more milk per milk".
Heat, mostly. Condensed milk also tends to have added sugar.
YOU ARE AMAZING!!!
I was always curious about the freeze distilled process for alt milks. Didn't know if it was possible. Thanks for letting us know. I'm gonna try this out with my oat milk when I get home. Thanks!
Thank you Morgan for your suggestions! Very interesting the Pea Milk! I’ll start with my experiment very soon♥️
14:44 OMG - A mochi latte! (Now to run and grab rice milk to experiment with...)
I've been enjoying a splash of heavy cream and oat milk creamer in my iced coffee. The cream gives a good texture and I like the flavor and sweetness of the oat milk creamer. I did try making my own oat milk creamer with oat milk and sweetened condensed oat milk but it was too oat-y for me
Thanks god we have you bringing very interesting coffee content rather then talking about extraction, channeling, puck prep etc. I can see that coffee related RUclips creators are struggling to not repeat themselves over and over again. I'm kind of tired of watching the same content under different titles.
What an interesting video - thank you! 💯 for Pea milk - as an Oat milk person constantly struggling with Latte Art :D I just recently discovered Pea milk, which adds amazingly well to the taste structure of all coffee-based drinks and has good steaming qualities. Thank you for being a constant source of information - and joy
The only problem with buying milk powder is you wouldn't know if it's freeze dried or spray dried (with heat) they do not really specify on the label. Could change the flavor of the milk if spray drying is used.
Mixing oat with dairy was a very happy coincidence that worked quite well for me.
WBC 2034: Competitor brings and milks live goat on stage.
I don't do well with liquid milk products. I use a tablespoon of butter... no lactose. It's a different quality of foam, but it's nice. Or if it's really good coffee (esp cold brew, either iced or hot), I'll drink it black.
It’s crazy to see rice milk. I grew up drinking it in the 90s.
I tried adding 10% freeze dried milk to skimmed milk for my morning flat white (bean: Colombia El Carmen from RaveCoffee).
It made the milk much thicker, but 10% overpowered the overall drink way too much imo.
I might try again with 5% and dial it back from there
I just put milk in the freezer again. My fave thing because even just a splash goes such a long way. I still reference your video about it (my memory sucks so I always rewatch it)
8:39 "Double milk" is how they refer to higher-fat-content milk (usually about 5-6%) in British-speaking countries
I need that clock,,,,,,❤
someone with access to a walk in refrigerator should try vacuum distilling milk
So..... it begs the question about cryo-desiccating already freeze-distilled milk and then adding it back to yet more freeze-distilled milk. Would that balance the sweetness and the maltiness? (Maybe simply adding regular desiccated milk powder to freeze-distilled milk would do the trick?) Also, if possible, could you link to the milk powder that you're using? I like the idea of an organic A2 whole milk powder but I've never seen one available.
Can you freeze just the a portion of milk you will use or do you need to freeze the half a gallon of milk 😊
I assume the "first" dates you list are for use in barista competitions, because I was 100% rehydrating milk with milk as a child... many many years ago :)
Indeed! I’m delighted to know “double milk” was a part of your childhood though
What about Jersey and gurnesy milk ,much richer and creamier than normal full cream milk.
It would be cool to see what can be added to 1.5%fat milk to help it steam better, maybe even tone down the sweetness
I just saw a coffee video made with sweet corn 🤔 is this on your radar to try?
What is left after you freeze-distill milk? Would it be like a "skimmed-milk" or just a weird watery substance? Just wondering if there'd be any use for it, or if it's only good for dumping? Xx
Thank you Morgan! Hope your 2024 has been going well 😊
You too!
Wouldn’t it be smarter to dissolve the powder milk in a bit of warm milk and than the rest of the cold milk? This way the powder would completely dissolve but you still get the taste?
I like to steam 2 parts cashew milk with 1 part whole milk. Yummy
okay, I officially have to look up pea milk now.
0:21 haha, groundwork
What about using a good chocolate or Kakao milk?
Malt flavour would be something as well.
Can you freeze distille half and half?
Morgan, Im curious if you tried/like goat's milk with Coffee.
We bought it here to try and it was absolutely wonderful with a cold brew.
I don't have the best palate but would say it seems heavier and salty, but in a good way? 😅
In our household, it's all about that goat's milk. Thanks!
Hi Morgan! I love your videos and have been watching for a long time and have finally got an espresso setup with the bambino breville after watching your video on it. Would you happen to know however why my shots would be coming out wildly different each time on it with the same bean, grind size, and amount? (Ex, one day it'll come out 24g in 30secs and the next 45g in 20secs)
Omg, I always said double milk was delicious and people would say I was crazy for doing that 😂
So what is the sensory & functional differences between dried (dehydrated) milk powder (which has been around for at least 50 years, because I was subjected to it as a child - the stuff was GHASTLY) and the freeze-dried milk you’re talking about?
Does the flash freezing & dehydration make the rehydrated milk taste different than the current day milk powder you suggested as an alternative?
Thanks!
You have a lot more control over milk that you freeze-dry yourself. You’re at the mercy of whatever is in the tub with commercially available milk powder. I haven’t noticed a huge difference in the tactile between the two but it comes down to the amount you’re rehydrating, there’s so much variance you can play with.
Учу английский язык, что-то понимаю)
А кофе дома готовлю так: на одну чашку чайная ложка кофе, потом заливаю кипятком и все. Без молока и сахара.
Where is your green cup from with the design in it?
Freeze distilled milk was waaaaaay too sweet for me at 50% when I tried it. Wasn’t into it at all. I might try 75% next.
You are adorable.
How clean are your floors and how dry are your socks to pull off that slide?
Somewhat and very
bonus, self made rice milk is a good skin care...
Vanilla milk is really good, it reminds me of ice cream
As someone who is lactose intolerant, but isn't a huge fan of alternative milks, i would think the freeze distillation technique would also work on lactose-free milk. Have you ever tried that?
Definitely, works great! The nice thing about freeze distilling is you can really do it with any type of milk.
(raises eyebrow) Couldn't you just use the freeze dried milk and use more powder than is recommended?
I like the dried whole milk powder in my coffee (let it rehydrate it in the coffee).
Your double milk technique sounds delicious. I’m kid of boring with my milk. I use one part whole milk to one part half & half. Then I add a couple of teaspoons of dark brown sugar and sometimes a bit of maple extract. Froth that a bit with a hand frother contraption and use that with whatever dark roast I have around.
Intreaguging
BRB gonna try this 😊
How long can u keep the freeze distilled? I tried to do a whole gallon but expired in 3 days (i let it melt in fridge)
good question. I hope there's an answer forthcoming.
They add sugar to most milk
I'd call the freeze dried Milkmilk
Deep roast peanut milk. That's where it's at.
I made peanut milk once and can confirm that it is delicious
I really like half in half in my coffee and whipping cream was pretty good to when I had no half and half. I'm lactose intolerant
Third wave milk
is the audio and video not synced for anyone else or is it just me?
It’s fine for me
What if we just add a whole cow
milk 2
soy milk makes my coffee angry, so i decided to go for fair life milk.
I think freeze-distilled milk is the same as evaporated milk 🤔
And cryo-desecated milk is just powder milk 🙊
I didn’t even realize how early I was to this video!
0:02 general Kenobi
Mmmm....milk
Don`t like the sound of pea milk.
6152nd
Can you put ramen in coffee and see how nasty it tastes pretty please !
No !
lol
... Not coffee, but I have used coffee water as regular water for ramen. After you put in the seasoning packet, it doesn't make any difference (except makes soup a bit more complex in terms of taste profile). When I say coffee water, it is basically leftover plain coffee (no milk or sugar, just black) that couldn't fit anymore into my chosen mug that day and doesn't have enough for another mug, water down with additional water and treated as regular water when making that bowl of ramen. Now if you say to make ramen straight from coffee... I've never tried it because I feel it is such a waste...
Dairy is a horrifyingly cruel industry.
Animal's shouldn't suffer for our pleasure.
Please switch to plant milks exclusively.
First I guess
Cool topic! I would love to see you do a video where you steam various milk combinations to show how well they do in latte art as well as combine for flavor. I combine oat and dairy, but am interested in other combos which were suggested including Rice and Pea. Thx!
Lots of Yadda Yadda and lots of responses about exotic stuff. I use half & Half ( half milk, half cream) for my milk drinks. It is hard to beat the sweet, delicious, creamy flavor. Keep it simple!
You don't mention where to get the freeze-dried milk, but I'm guessing that you just buy it at the grocery store, right? We don't have to freeze-dry out own milk? Whoops, I didn't wait long enough ...
You might know that our sour sensibility is determined by multiples genes, and that we have about 25 diffferent receptors of sourness. ( For instance 25% of people can't feel the sourness in a componant called PTC, found in some vegetables. ) Well, I wandered if it also applies to coffe and tea. Do you feel like every sourness is the same? Like, have you ever noticed a suttle sour taste in a tea for instance when someone else couldn't tell? (or vice versa)
Now I want to try adding milk powder to oat milk 🙈
I have powdered milk on hand for a bread machine recipe. It says for drinking to let it sit overnight after rehydrating in water. I wonder if you could get Double Milk for cold drinks if it sits in the fridge overnight to fully hydrate the powder?
Finally, a way to avoid crying over spilled milk!