Phil that was a great video. Not too many folks go into the mechanicals of why a process should be done in a particular manner. It's great to see the why, how and benefits of processing a batch a certain way. Also... you probably just helped prevent me from blowing up my dryer with almost/not quite frozen milk. Thanks again.👍👍
Perfect timing! The full HR trays won’t fit in my freezer, so I’ve been experimenting with 9x7x1” stainless trays. Two are about the same size as one HR medium tray and I stack them vertically with thin plastic cutting boards between in my chest freezer. Once frozen I can either transfer to the HR trays, or just put them directly in the HR freeze dryer (it’s a tight fit lengthwise, but it still works great!).
Wow, great video again Phil! I was planning on doing some freeze dried milk at some point (I have a lot of purchased FD milk), and don’t have any room in my freezer to prefreeze… You saved me from making another mess!!! I’ll try overriding the settings when I do, and add some extra freeze time. Thanks!
milk that tastes freezer burned. I'm glad you posted the technical side. I will retry again. I don't like the flavor of the reconstituted freeze dried milk. And I do use goat milk. but it does taste freezer burn ed
I noticed on the sides of your shelves you didn't use the foil to cover the sides, was that intentional? Do you still cover the sides with foil? Did the milk get all over the sides when it exploded? Thanks for this test, I wondered the benefits of freezing before freeze drying, great demo.
Phil, what i don't understand, and what you didn't cover, is the exact programming to do for food/liquid that you Pre Freeze yourself, before inserting into the Freeze Dryer. I tried extending the 'dry time' to 12 hours but then what i started the machine, the vacuum pump kicked on right away, not 60 mins later as you indicate in this video.
For my situation, it takes my FD 60 minutes to go from room temperature (72 degrees) to 15-10 degrees. At that point, I'll load my pre-frozen trays. It then takes only minutes to go in to vacuum freezing. My settings are: Freeze Point 0 Extra freeze time 0:00 You might what to review this video: ruclips.net/video/iOn5YKc7sm4/видео.html
Not considering the time to clean up the mess, did you really save time? I may have missed it, but did you factor in the amount of time it took to get the milk to a frozen state in your freezer? I understand you are saving 3 hours of machine time, but in my experience it takes much longer than 3 hours to freeze milk to a solid state. Given the mess, I’d opt for pre freezing regardless, personally, but we are talking about time here …
You could count the time to prefreeze, but my freezer is already at that temperature and running to keep everything else frozen. It's less time I need to run my Harvest Right.
I have an older medium size machine. I pre- freeze milk in the freeze dryer for 10 hours total and that's for one gallon milk minus one cup. My freeze dryer has trouble doing a full gallon.
@Phil at 4800 feet I just found 8 packs of delicious Gorgonzola blue cheese for 80% off. I love to make penne with creamy Gorgonzola sauce. (Milk instead of cream). What is your take on that? Didnt find anything on youtube.
After running freeze dryer 45 minutes, did you release pressure before loading frozen milk. Did you have to interrupt the cycle at all? Just curious? Thank you!
No, When I load the trays, the vacuum pump hasn't kicked on yet. I try to time it, so I load the trays around 10-15 degrees. The pump turns on at 0 degrees.
Depends on the temperature when your pump turns on. Every version is different. I select not frozen and I turn off my pump before I start the cycle so it will go into preserve mode which is much colder
Phil that was a great video. Not too many folks go into the mechanicals of why a process should be done in a particular manner. It's great to see the why, how and benefits of processing a batch a certain way. Also... you probably just helped prevent me from blowing up my dryer with almost/not quite frozen milk. Thanks again.👍👍
Perfect timing! The full HR trays won’t fit in my freezer, so I’ve been experimenting with 9x7x1” stainless trays. Two are about the same size as one HR medium tray and I stack them vertically with thin plastic cutting boards between in my chest freezer. Once frozen I can either transfer to the HR trays, or just put them directly in the HR freeze dryer (it’s a tight fit lengthwise, but it still works great!).
I did the same before buying and extra set of trays
Wow, great video again Phil! I was planning on doing some freeze dried milk at some point (I have a lot of purchased FD milk), and don’t have any room in my freezer to prefreeze… You saved me from making another mess!!! I’ll try overriding the settings when I do, and add some extra freeze time. Thanks!
Pre-freezing in standing freezer generally messy. These units require a 5° elevation at front for door to close itself. Forgot that detail myself.
Great video man! What's ur opinion on freeze drying pre frozen fruits/veggies?
milk that tastes freezer burned. I'm glad you posted the technical side. I will retry again. I don't like the flavor of the reconstituted freeze dried milk. And I do use goat milk. but it does taste freezer burn ed
I noticed on the sides of your shelves you didn't use the foil to cover the sides, was that intentional? Do you still cover the sides with foil?
Did the milk get all over the sides when it exploded? Thanks for this test, I wondered the benefits of freezing before freeze drying, great demo.
I removed the foil for a fair test. Had I used foil, the mess wouldn't be so bad.
Phil, what i don't understand, and what you didn't cover, is the exact programming to do for food/liquid that you Pre Freeze yourself, before inserting into the Freeze Dryer. I tried extending the 'dry time' to 12 hours but then what i started the machine, the vacuum pump kicked on right away, not 60 mins later as you indicate in this video.
For my situation, it takes my FD 60 minutes to go from room temperature (72 degrees) to 15-10 degrees. At that point, I'll load my pre-frozen trays. It then takes only minutes to go in to vacuum freezing. My settings are:
Freeze Point 0
Extra freeze time 0:00
You might what to review this video:
ruclips.net/video/iOn5YKc7sm4/видео.html
Hi Phil - I noticed that you had no aluminum foil around the tray holder - any particular reason?
how did you get the chart of the info on the freezes time and what program did you use to read it?
See this video:
ruclips.net/video/N8thZqEP2fA/видео.html
It will open to a simple excel spread sheet.
Not considering the time to clean up the mess, did you really save time? I may have missed it, but did you factor in the amount of time it took to get the milk to a frozen state in your freezer? I understand you are saving 3 hours of machine time, but in my experience it takes much longer than 3 hours to freeze milk to a solid state. Given the mess, I’d opt for pre freezing regardless, personally, but we are talking about time here …
You could count the time to prefreeze, but my freezer is already at that temperature and running to keep everything else frozen. It's less time I need to run my Harvest Right.
I have an older medium size machine. I pre- freeze milk in the freeze dryer for 10 hours total and that's for one gallon milk minus one cup. My freeze dryer has trouble doing a full gallon.
@Phil at 4800 feet
I just found 8 packs of delicious Gorgonzola blue cheese for 80% off.
I love to make penne with creamy Gorgonzola sauce. (Milk instead of cream).
What is your take on that? Didnt find anything on youtube.
Despite my feelings about blue cheese, it should work.
@Phil at 4800 feet thanks, Phil. Whenever you find yourself in the Toronto area, let me know. I will make it for us (With a backup dish).
After running freeze dryer 45 minutes, did you release pressure before loading frozen milk. Did you have to interrupt the cycle at all? Just curious? Thank you!
No, When I load the trays, the vacuum pump hasn't kicked on yet. I try to time it, so I load the trays around 10-15 degrees. The pump turns on at 0 degrees.
@@Philat4800feet Thank you! And so it continues the cycle once you’ve loaded pre-frozen zen trays and you do not have to adjust any controls, correct?
Yup, just let it go. My programing is adjusted to: Freeze point 0, And 0:00 extra freeze time.
I don’t pre freeze my liquid , and have never had that happen.
I think it was the fat from the cream
Depends on the temperature when your pump turns on. Every version is different. I select not frozen and I turn off my pump before I start the cycle so it will go into preserve mode which is much colder
I have A2 raw milk. It’s fbi pre freeze it will it actually freeze dry or will the fat prevent a good freeze dry?
I can't see why A2 beta-caseins would make any difference in freeze drying
A2 raw dries beautifully. Reconstituting it is a bit of a trick, though, since the fat doesn’t easily blend back in.
@@ShamanicLiving I often rehydrate with hot water and let cool.
@@ShamanicLiving I freeze dried yogurt made from raw a2 milk. The fat didn’t do well so I put it in the freezer. It did reconstitute very well though
Wow. What a mess!
My chest freezer only freezes around 0 Fahrenheit is that cold enough or should I take the trays colder in the freeze dryer?
Zero is good