The Best Milk You’ll Ever Taste (USBC 2022)
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- Опубликовано: 10 мар 2022
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Have you had freeze-distilled/fractional distilled milk before? What did you think?
Dairy milk isn't for everyone but if it's up your alley, you might give this a try as an experiment!
Follow along with my USBC journey with past videos: • I'm Competing In The U...
Some articles I've found really helpful about it:
www.baristamagazine.com/learn...
www.coffeemagazine.co.za/blog...
A little different but very interesting:
www.umeshiso.com/freeze-disti...
Order from the new Coffee Plant merch drop! mdcdrip.com
Aaaaaaand here are some more links if you're interested:
Find me on TikTok: www.tiktok.com/@morgandrinksc...
Find me on Instagram: morgandrink...
To reiterate on my corrections!
1. The rules state that you must use dairy milk, but it does not specify that it can be only whole milk!
2. I definitely didn’t mean to say “liquid mass” over and over again. Please forgive me.
Okay, good talk, y’all.
I honestly didn't expect to see a purification technique I learned from graduate level organic chemistry, but I am pleasantly surprised. Also, my historian linguist brother showed me an extremely similar protocol used historically with alcohols. Just two trivia bits.
If I had a nickel for every time something you posted actually crossed over with my research I'd have two nickels. Which isn't much but it is *very* weird that it has happened twice.
When you freeze distill, which part do you keep? The part still in the milk jug, or the part that has come out into the pot? (I'm guessing the part in the pot, since that's the only part you can taste?)
I have two questions:
1- would the container you use to freeze the milk and then filter it into affect the quality of the distill?
2- Are you supposed to run the milk through like a coffee filter in-between?
This is a liquid mass moment
@@GabesHacks She really did just skip over the most important part, didn't she?
Chemists call it fractional crystallization. It relies on the interesting physics that when substances crystallize, they tend to crystallize pure. In the case of milk, when the water freezes everything else is excluded from the ice.
That thing happen to my coca cola for accident
Do not do it, Is disgusting
It’s the old way to make things like good old American AppleJack. Don’t do it. It concentrates the non ethanol alcohols and is a great way to go blind.
wow I understood what she said much better with your explanation! long live science~
Back in the good old days I could get my tactical kegerator temps down to about 15-20F keeping that pesky water out of my mug.
@@adbreon That'd a myth. The ethanol in apple jack should be way higher than the methanol. Methanol isn't that bed for you until your body breaks it down but the body prefers tp break down ethanol. Because of the high ethanol and low methanol your body will break down next to none of the methanol and you'll be fine. Fun fact, one of the medical treatments for methanol poisiong is just to get drunk.
I'm rewatching this after 12 hours of distillation and all I can say is this is the milkiest milk I've ever tasted
The process of Freeze Distilling is/was colloquially known as "Jacking". This process was most famously used for distilling cider, creating a distilled spirit known as "Applejack" This technique has fallen out of favor for distilled spirits these days. So this could be known as "Milk Jack" and that is something that I never thought I would ever say.
It fell out of favor because its a bit dangerous and Paul mentioned, you risk of poisonings. Some still do it in very small batches at home but its still very risky if you don't know exactly what you are doing.
SO THAT'S WHERE THE PONY'S NAME CAME FROM
@Paul Ridgeway If you don't fear blindness, liver failure, or death then no its not risky at all. You are still consuming the dangerous compounds that would typically be removed by proper distilling, there is a reason why distilling at home is technically illegal in many places.
Belated, but Punch has a great article on modern jacking. Apparently some bars are jacking spirits and then reconstituting up to proof with another liquid. Think jacking a rum and then returning it to 80 proof with coconut water
Hmmmmmm..... APPLEJACK
An Evaporated (which can also be done at home) vs condensed vs freeze distilled, with milk, fairlife, and cream 9 way comparison would be interesting. So much to try now.
Fairlife whole milk is the best creamy tasting so far and without any lactose side effects..lol
@@zcmdzpp127 appallingly no sweetness at all, incontrast to lactaid: about doubled sweetness
@@ve1803 lactase makes the milk (Lactaid Milk) unnaturally sweet…when lactose is broken down…
@@zcmdzpp127 hence about twice as sweet. Imo its natural, nothing added(enzyme negligible), nothing taken, like Maillard reaction doesnt make it unnatural. Ultrafiltration actually takes away stuff.
@@ve1803 I like that it lacks the sweetness. Milk in the US feels too sweet. The lactase breaks the lactose into glucose and galactose so of course it feels sweet.
My dad used to freeze milk. When it was thawing I'd use it in cereal. Drove him nuts because all that was left was white water.
Lmfao tysm for that laugh
My lactose intolerant body: "Haha, I'm in danger"
I just try this with milk that is lactose free and it works and it’s amazing
I am a biochemistry major and I have done fractional distillations (with heat) in my organic chemistry labs and it’s really cool seeing how a similar process can be used to improve the quality of milk
So basically evaporated milk kinda of right? If so I tried that and it's really good.
Just an idea for the leftover "waste", you could easily use it to make a dulce de leche! Simmer down 2 quarts of your "whey" to about half volume, add 2 cups of sugar, continue to simmer until you get the color you want, then add 4 Tbsp cold butter to prevent it from seizing. Season to taste :)
Interesting, but you magically jumped from an upside down gallon of milk in the refrigerator to a 1/2 gallon of freeze distilled milk. What is the process between the two? What should one expect? Do the sugar/fat/protein component drain into the pot, leaving the more water centric milk iceberg in the plastic jug?
Thx
Exactly that!
Ohh, ok! Cool!
I had the same assumption but was also confused. I skipped back a few times to see if I missed anything.
had the same question, thanks for asking and Thanks @morgandrinkscoffee for responding :)
My husband says that the fats/solids/sugars would thaw faster than the water if they even freeze at all. So you’ve basically removed ~some~ of the water content, but not all. And yes, you may see an iceberg left over in the plastic jug!
When I was a kid, my parents used to buy bags of milk (Canada) in bulk when it was on sale and stored them in the freezer. One time I couldn’t wait for it fully defrost and poured a glass. Ever since then I was hooked and kept having milk that way. Only downside was the watery milk left when it was fully defrosted lol
Their is an analogous wine product, Ice Wine, (or Eiswein in Germany, where the process was first used). They keep the grapes on the vine, past the conventional harvest, and the grapes evaporate / raisin, on the vine. THEN, they wait until winter comes and freezes the grapes, at which time, they harvest, press them frozen to get a honey thick must which intensifies the flavors. It is sublime and I highly recommend trying it. Canada makes good Ice Wine and even one California winery makes an ice wine by placing grapes into a freezer. Cheers!
You're such a charismatic barista.
Best of luck in the contest
Morgan, my machine broke and I'm saving up for a new one, in the meantime my friends got me a nespresso milk frother, which hates whole fat milk. I did just what you said in this video and can only say I am absolutely blown away with the resulting milk that even came out of a nespresso frother. Even the flavour profile completely changed. Thanks for this tip, it will be a regular activity in my life now. I had been freezing my milk for years but didn't realize this happens
I just did this, and it really did a big improvement in the flavor and texture of the milk, great tip. Thanks
Love your videos ❤️ I’ve been watching them for a few months now, and also seen your reels pop up on my feed. That’s actually how I found your channel!
Finding a way to utilize the leftover "whey" would be game-changing. I wonder if you could manage a very soft ricotta or similar cheese with the leftover components, or if you could stop the process a bit early to get say, 80% of the fat/sugar/protein while leaving a bit behind, and then introducing just a bit of water to the initial output to get the viscosity you want.
I will probably just toss it around with other stuff from the fridge and try to do a pasta sauce or something. Let's see if it works :)
I usually toss my leftover whey in with my soups, works really well in tomato soup
Make dulce de leche :D
I think the traditional whey is actually being removed as the targeted compound, leaving the water behind.
Use it to make pizza dough. I highly recommend it!
Thank you so much for this video. I get freeze distilled milk tetra packs just for my coffee and my entire family gets annoyed on my pickiness. Now i can just send them this video and drink my coffee like a boss.
I love how much my youtube recommended has been full of your videos from a year or so ago 'cause learning about a lot of things around coffee :)
This is the best thing I’ve seen in a long time😁. I love milk and making it ‘stronger’ makes me very happy.
Wow this is actually how I would have my milk in cereal. My mom always bought milk in bulk and froze it. The milk that thawed is so much richer. And the leftover is less milky and watery. I never even thought about being something so interesting.
I do Keto-Carnivore & LOVE putting heavy cream in my capps & flats. It seems to be unpopular but it tastes so delicious to me. Oh yeah... congratulations on your US Barista win 🤓
Never would have thought to freeze milk and thaw it to "get more" out of it.
learning new things daily.
I'm going to have to try this some time in making a Chai.
I've heard of this freeze distilling method for distilling apple wine into applejack, but never thought to use it for milk. Very interesting!
I'm a chemist and have said for a long while now that cooking (which includes coffee) is, simply put, macro chemistry
Baking/cookery is science for hungry people
Just wanted to say. Your slide in "Hello there" brings me immense joy ❤
I'm a barista in NY, and I just found you again through mythical chef Josh! So glad to have found your channel again
I wonder if you can make this work with directional freezing, the way you'd make clear ice: put milk in an insulated, open topped, cooler. Put the cooler in the freezer. Wait maybe 5-10 hours and skim the ice off the top.
If you weigh the ice you should be able to keep track of volume, and if you're only partially freezing the milk, rather than completely freezing then part thawing, it could be the difference between 50 hours and 12.
I've got some milk in the freezer now to give it a go.
*UPDATE*: it worked, I think? I don't have a batch done the long way for comparison, but it's tasty, at least!
A caveat, though; you save space (as you don't need room in the fridge for a drainage bowl) and time (2L took me 12 hours), but it's fiddlier.
I used the container for my ClearlyFrozen ice tray, as it's the only insulated cooler I have that I can fit in my tiny freezer. Left 2L milk for 12 hours. The fat had risen to the top, most of the water had frozen in a stiff block just under that, but some had formed a fragile cage under that.
To extract, I scraped off the fat with a spoon, into a bowl. Then tipped everything into a big, clean oven tray. Lifted the whole ice structure up and turned it this way and that to get as much milk out as possible. Drained the tray into the bowl through a colander to remove the ice that had fallen off. Finally the remaining ice went down the drain, and the bowl of milk went back into the original milk bottle, which I shook thoroughly to recombine with the fat.
Soooo... More work, less time. Pretty complicated, but not difficult. Sharing an apartment with friends in a big city, though, I just don't have the space for the approach in the video, so maybe this'll help people with that problem :)
it would be a lot easier that way, for sure.
Hi guys.
Another, simplification on this alternate methods is to fully freeze the milk.
But then leave the container closed and let it melt slowly, at room temp, but still sealed. Until it is partially thawed.
As the temp rises, each component will fully melt as it reaches its melting point so after 3-4 hours you have a heavy distillate with a fair amount of water ice suspended in it.
Now just shake up your, still sealed, container. To get basically a whole milk slushy. And pour it through a strainer/sieve. This catches out all the ice.
If you experiment a bit you will find your preferred melt time and output ratio.
This is basically the same technique as fanboys but way more lazy.
Good luck!!
Honestly, your smile makes my day❤️I get so excited when you upload!
fascinating video - I've come across freeze distillation for concentrating alcoholic beverages but not for milk.
Also, as a life-long glasses wearer, they suit you very well.
I want to try this so badly now. My mom drinks coffee with cream every morning and she loves sweets. Thank you for sharing this process!
This is sooo Awesome comming along for the Journey.
Mom always had a little can of evaporated milk in the fridge to use in coffee. Years later, I had a freezer used for fish & game and bulk foods. Many people use jugs of water or ice packs in freezers to take up space and to keep everything cold should there be a power outage. I used gallon and 1/2 gallon jugs of milk, bought whenever it was on sale. When camping, frozen milk stays cold longer than regular ice. As it melted, we'd use the milk for coffee and cereal; at home when i had a frozen jug in the fridge to thaw, I'd use it in coffee. The flavor was similar, but much smoother than canned evaporated milk. Eventually, I'd put 2 jugs of milk into the fridge: 1 to thaw enough for coffee, the other to thaw completely for usual milk use. I always just tossed the jugs into the fridge to thaw, BUT the procedure of inverting the jug in a larger pan is a brilliant idea. I kept the partially thawed coffee milk in an antique milk bottle I still use today; the rest of that milk was allowed to thaw, then added to regular whole milk for cooking and cereal. The freeze/thaw procedure predates Ben's "discovery" by nearly 40 years.
It's important to always keep containers clean between milk refills. There is a residual film of fat coating the inside that soapy water doesn't adequately remove. For a gallon bottle, dissolve 3 Tablespoons of dishwasher detergent powder in boiling water and mix with water to completely fill the bottle. Let it sit overnite, agitate, drain & rinse. This same dishwasher detergent mix also works well in coffee carafe and thermos to completely remove the accumulation of brown coffee residue
I started this process a few days ago… and today I made an iced latte with it. Holy cow! That stuff is SO rich! Gonna have to dilute it a bit with other milk, I think.
Just wondering what is your thoughts on using lactose free milk? I think it creates a tastier and sweeter steam milk and actually prefer it over traditional whole milk. I have to give this a try and see how it compares. I am looking forward to seeing the rest of this series. Good luck on the USBC.
I love the way you convey knowledge in a down to earth manner. And you caught a partner who is nice to cats, congratulations.
Hi Morgan! Just found your channel, pretty extensive and complete. Thanks for sharing your process of learning, I will take a look at what else you have uploaded. Respect!
Thank you so much!! Me and my kids love milk, just learned a new way to elevate milk!
Tried this just before I watched your video. I saw the process on someone else's tiktok. I made a very basic drink with a capsule coffee and this milk was put in a frother to warm up. It was incredibly creamy and it improves capsule coffee no end.
I love your channel, your adorable Graham, & the cute kitty!
I like the glasses! they look cute on you ^^
Really appreciate your work 👏👏👏🙌🙌
I was just wondering what's freeze distilled milk, and then I saw your story. I love all your videos
I am amazed at the difference this makes even with an electric milk frother. It’s richer and sweeter too. Thanks for sharing
As someone who is known for dumping large amounts of suger and creamer into my coffee, I need to try this
Very interesting and learned something today. You didn't show the process from unfreezing in 30 hours to how you separate. I wondered if you separate and did a search. I discovered when it was first done in the contest. Is the separation your secret part of the process? Otherwise would be great to see.
Love your new glasses! How does your kitty feel about them?? When I got contacts and stopped wearing glasses it threw our dog for a loop!
I wonder if it would make a difference using milk from a breed besides Holstein (which is the typical commercial breed, known for having watery milk) Like, for instance, if you got milk from a Jersey or Guernsey instead, it would also have a much higher fat content, and thus a more buttery flavor by default.
True, but we don't know how this competition restricts ingredients so she couldn't count on being able to get it. Basically how Iron Cheffy it is?
All other milks that aren’t jersey milk are water just lying about being milk to me.
I found similar results of freeze distilled milk by mixing powdered milk with really low amount of water. Not as perfect as the distilled one, but it's close enough if you want a nice thick milk without 30hr of waiting
A Spanish cortado is a very common order in Spain for breakfast at the bar, but it's different, since a Cortado in Spain it's espersso with a Splash of coffee to "Cut" trough the bitterness,
and A Cafe Con lenche (A coffee with milk) would be what in the US is known as a Cortado Half milk half coffee.
You should try that with lactose free milk to see how the increases sugars that were released from the lactase enzymes would compare.
I love this series and I’m excited to see where Morgan goes here ❤️
you just gave me an amazing idea for gelato.. thanks
I just learned something new that I will try for sure …… thanks you are amazing
I don’t think I’ve seen him in your videos, but y’all are a great couple/partners to each; and look so nice together.
Hi Morgan. I come from Jersey, the original one in Channel Islands near the UK/France.
Jersey has a number of famous namesakes, like New Jersey or sports tops or woollen jumpers... but our cows (Jersey Cows) are a renowned dairy breed exported all over the world. Often used to mix with other breeds to "fatten up" whole milks. It wouldn't be surprising if the milk you just drank contained a % of Jersey milk. If you look around you might be able to find whole milk made entirely from Jersey cows. Should be circa 5.0% fat content, more proteins, calcium and nutrients than any other breed. Thicker, creamier, distinctly "buttery" and will probably be far less sweet, especially when drunk fresh/cold.
In my Brooklyn, New York store, we get Jersey cow's milk! (Brand of dairy says "Ithaca" here.)
@@Ma_Ba There you go! I assume you've tried it. How is it?
It appears to be another "Cream on Top" like in the UK they have a brand called "Goldtop" or something. Which is funny because in Jersey that's less common and our major dairy collective sells homogenised milk.
@@naycnay Public television here made some lovely documentary on island animals. Special outcomes of cow, sheep, horses.
@@Ma_Ba The milk is "Ithaca Milk". They do in fact have Jersey cows for their milk. Its is way better than the stuff you usually get from the grocery.
@@jennifersvitko5997 Yes, we wrote a bunch on this. Love it. Also a yogurt by Ithaca dairy. The cows are small and that's an extra cute fact.
Rather stable price compared to other milk too.
CONGRATS ON WINNING IT !!!
I really not like coffee to much before ....but after watching your videos ... I Love Coffee Very Much !
And The Way Which You Make Coffee I Like That Also!
This is sooo interesting! I'll definitely try it :)
I love milk. I couldn’t resist this video.
I don’t like coffee but I stil like watching your videos. Good job Morgan 👍🏾
This works w almond milk as well. Freeze almond milk in ice trays, let few cubes melt overnight, use in coffee next morn. Its NOTICEABLY SWEETER and more viscous.
Or you could just use more almonds per water when making it. That's probably a much quicker process than freeze distilling it..
That is how Apple Jack is made, except its hard Apple cider. Clarified Butter is a similar concept. I never thought to try it with milk, thank you for sharing this idea.
such a fun video! ✨
Very interesting technique, I'd like to try this soon 😁
Omg those glasses look so good on you! :))))
Now i know how to make tea/coffee more tasty ,i might try this with 250 ml little jar experiment
Love this idea! Tell me how I can "distill" out the sugar and you will be my heroine!
All the best with your competition
OMG I'm so freeze-distilling whole milk for my coffee now over simply getting half and half!
I immediately want to try and cook with freeze distilled milk.
cool cookware! I have the same Always Pan but in a different color
Looking great with the glasses!
i love your videos!
This was super cool! Thank you for sharing. After the 30 hours in the fridge - the “ice” still in the gallon is the water right?
Omg you look so cute with glasess 😭🤚💖💖
The glasses look so good!!
I'm a new subscriber, so I've just started watching your catalog so please pardon me if you've already spoke on this, but I'd love to know your opinion on using evaporated milk for milk based coffee beverages. It seems to have a similar reduction in water content/thickening of the left over milk product, but is also slightly caramelized so you get a sweeter and kinda more robust flavor. Like the freeze distilled leans toward a buttery flavor, the evaporated leans almost towards dulce de leche. I'd love to hear your thoughts on it/ if you've ever tried it. I know of using it to make Cuban style cortaditos, which I LOVE
Edit: bonus, you can buy evaporated milk in a can, don't have to make it yourself
I think I remember she said you had to start with whole milk.
Hi Morgan I love your video and this Chanel a lot.
Can I ask what should we do or any recommend for the rest of the unmelted milk ?
Thank you.
During my previous experiments with distilling, i found taking many small fractions over the entire distillation, tasting each one separately to find the desired fractions and discarding the rest. I assume the same can be done with this.
I think the real difference is you have a lot less control with freeze distillation. The temperature of the frozen liquid is going to be much less uniform than vapor. Imagine if your cuts were discrete cut off points instead of a continuum.
Morgan: "hey guy's, it's day-before Morgan"
Me: *gasp* "Day-Beforgan!"
I think this would also work on heavy cream milk, or even chocolate milk :) Thanks for this and it is easy to do! Greetings from the tiny Pacific Islands of Palau!
Very interesting! I think i'll try this in a matcha latte
I see that Onyx Coffee you got there! I live up the street from Onyx and it's amazing!
not sure if youre allowed to use raw milk, or if youre even able to get it where youre at (some places have really strict rules on selling raw milk; here i have to "own" a portion of the farm im purchasing it from), but might be worth a try. you get a much thicker and more dramatic flavor profile from it that can really add a lot both for just drinking the milk itself and using it in mixed drinks.
My fiancé has fallen for the art of coffee making (some because of me but also because I watch you and he’s interested) and he now insists we must do this. We have to clean out our fridge now and set up a milk station
I bet that if you take out the milk ice block (after you freeze distill the milk) it will be the perfect texture to make Korean ice cream( bingsu) all you would need is to add some condense milk to taste and whatever toppings you want. It would be a great way to enjoy what would have been wasted.
You're right, that WAS a good one.
Just finished the defrosting, can’t wait for tomorrows latte! But I was wondering if adding heavy cream to whole milk would get the same results… Have you tried that?
The glasses look great! 👍 Hoping you can get an eyeglasses endorsement deal one day too. 😊
Fairlife is a bit more like cream as well, yet it has the same calories as regular milk. No idea what freeze distilled fairlife would be like or how regular fairlife compares to freeze distilled milk, but I like it. And it doesn't expire for months before opening which is why I bought it in the first place. It was a Pandemic grocery switch.
I was also thinking about Fairlife when watching this! It has less and more protein, so I’m so curious how those are affected compared to the fats
fairlife has much less (natural) sugar, doesnt it?
This looks awesome. I'm going to get a little quart of milk and give it a try
you with glasses seem so natural for some reason? ive been watching you for a while now and i literally just went "wait didnt she already have some?" because they just kinds suit you
I'm the type of person that likes to know things... this was a fascinating nugget to add to my inventory, lolol thanks!!!!
I've used this method for years, the difference is that I don't refrigerate the milk as it thaws; I place the gallon jug in the sink and let it partially thaw,., when there is about one quarter of a gallon still frozen; I pour off the milk and discard the water.
The ice in the jug keeps everything safely cooled...
I buy 4 gallons at a time from a local farm and freeze most of it so im constantly defrosting milk anyways, I need to try this!
I do this with my homemade cider to make applejack (note that im not selling or giving any of it away, so its totally legal where i am). Never considered doing it to something other than alcohol, but i might have to try this next time i have some stuff in the freezer.
get a croc pot and set it to high pour in the whole milk and let the milk evaporate for a few hours, it tastes delicious.
Am i missing something, but this seems to be same thing as Kondensmilch in Germany, which is a Water reduced Milk with 60% less Water, but it is made by cooking it into a "paste" like form, instead of freezing.
I enjoy that brand of frozen dumplings as well