0:00
W I can't believe how these turned out
0:01
as you can see they're dried milkshake
0:04
bites and that's the whole point of
0:05
developing a freeze-dried recipe the
0:08
recipe is what type of application do
0:10
you want it to be in terms of resell if
0:12
you're starting a business if you're
0:14
just doing this for fun then you can try
0:16
different things but if you were going
0:17
to sell these milkshake bites what we
0:19
want to test is one what does the end
0:22
result look like it's dried and we're
0:24
going to try it as an actual snackable
0:26
dried freeze-dried product and then
0:28
we're also going to put it back in the
0:30
glass and add some water to reconstitute
0:33
it so that if we wanted to sell this as
0:35
an on thee-o milkshake then all we
0:38
Market it as as we have these dried
0:41
milkshake bites or we have it as a
0:42
powder you add it to the glass and then
0:45
you pour the milk in or pour the water
0:47
in and you can have a milkshake on the
0:49
go so that's the application why would
0:51
you freeze dry milkshakes for one it's
0:55
fun this is going to be kind of a new
0:58
product for someone to try and I don't
1:00
care if other people explore doing this
1:03
as well but it's kind of like the
1:04
freeze-dried candy aspect there's a lot
1:06
of people freeze dry candy maybe I'm
1:08
going to be the first one to freeze dry
1:10
milkshake bites and have that as a
1:12
sellable product and if other people
1:13
want to try different flavors if other
1:15
people want to try different Wafers that
1:17
are thinner versus these thicker pieces
1:20
if they want to do you know actual
1:21
squares or different formations then
1:24
that's perfectly fine again the idea of
1:26
starting a freeze drying business is
1:27
using the process to create something
1:30
new that is your own brand all right
1:32
let's do reconstitution for these
1:34
milkshake bites so with anything that's
1:36
freeze-dried you're removing the water
1:38
from the product of whatever you put in
1:41
there so we know we've removed all the
1:43
milk the water all everything from uh
1:46
the recipe so what we can do now is do
1:49
an application of reconstitution and
1:51
what we know right now is that I did
1:54
except for the bite that I took for the
1:56
taste test we know that this was a full
2:00
chocolate milkshake so what we're going
2:02
to do is we're going to put all of these
2:04
cubes back into the glass I wasn't able
2:07
to put all of it in there but I'll
2:08
slowly add it in there but let's just
2:10
take some of these out for now and we'll
2:12
start mixing it up a little bit so let's
2:14
go ahead and just put you know a four
2:17
cup you can be a lot more precise with
2:21
reconstitution by you know weighing
2:23
these cubes before and after and and
2:26
having a really good idea and that's
2:27
what I would suggest if you're going to
2:29
start a Freez drying business exploring
2:31
this typee of product is with anything
2:33
that you're going to research in your
2:34
home freeze dryer uh definitely kind of
2:37
look at what the weight is prior and
2:39
what the weight is in net result that'll
2:41
help you both in knowing that it's
2:43
completely dry and then number two is
2:46
you'll be able to know how to
2:47
reconstitute it exactly the way the
2:50
water that you took out of it because
2:52
the water is going to weigh a certain
2:53
amount with before and then you'll be
2:55
able to add the same amount back in you
2:57
always want to kind of explore so this
2:59
is part of at the experimentation of
3:01
different products so we're doing a
3:03
fourth of a cup that we're going to add
3:05
into the glass and I'm going to do a
3:09
little bit more I'm actually going to
3:10
I'm just going to go with a/2
3:12
cup so two 1/4 cups I'm going to pour it
3:16
into the glass it's already kind of
3:18
melting down as you can see in here yeah
3:20
see see how the see this watch this look
3:24
it's actually like melting down into the
3:26
water reconstituting that means that it
3:28
was dry and now it's just soaking up
3:30
that moisture that's great now as you
3:33
can see though too look how much smaller
3:37
the the the total volume of the
3:40
milkshake is just with the water and
3:43
also this so I think what was kind of
3:45
removed during the freeze drying process
3:49
water um and also probably a little bit
3:52
of the of the fats and things like that
3:54
that made it a little bit more dense
3:57
with the ice cream and um the chocolate
4:00
syrup things like that that we put in
4:02
there so as you can see it's almost half
4:04
so you'd have to probably freeze dry a
4:06
lot more to get that full glass serving
4:09
size if you wanted to all right well I'm
4:11
a bold guy I don't really care if
4:12
there's some chunks in there with with
4:14
chocolate but as you can see it's
4:16
reconstituted back into a liquid form
4:18
for chocolate milkshake so let's give it
4:21
a taste test and actually see if how
4:24
this Compares and I will be honest about
4:26
this let's give it a taste test
4:30
all right after the taste test for
4:32
testing this reconstituted milkshake I'd
4:34
say this particular liquid now that's
4:36
reconstituted it tastes more like a
4:38
protein shake a little bit more of a
4:40
liquid-based one so if I was trying to
4:42
make this exactly the same as the fresh
4:45
uh I'd start experimenting with making
4:48
things that are a little bit thicker in
4:50
the recipe so maybe it's adding a more
4:53
fat-based type ice cream maybe it's
4:55
adding more ice cream to the recipe than
4:57
we did with just the three scoops you
4:59
also might want to try actually adding
5:02
as a serving size to make sure there's
5:04
more cubes in here than what we put in
5:06
there which was just one original full
5:08
glass this overall recipe I'm going to
5:10
rate for the freeze-dried snack bites
5:13
I'm going to rate this probably in the 8
5:15
to9 level because I really think that
5:17
you could sell this as a freeze-dried
5:20
Standalone snack product just like you
5:22
would with freeze-dried ice cream and
5:23
things like that is I think this could
5:26
really sell it really attach itself well
5:28
to keeping within the mold shape so you
5:30
could explore different shapes with this
5:32
different thickness if you're really
5:34
liking what you're seeing here in this
5:36
recipe give this video a thumbs up I'd
5:37
love to have a a gauge of what you think
5:40
of this and also in the comments let me
5:42
know if you've tried this before and
5:43
what your flavor ice cream is and what
5:46
you'd like to try and as far as a rating
5:48
for the reconstitution I'd say this was
5:50
very subpar I didn't really like how
5:52
this uh came out as is and if I was
5:55
going to try it again I think there's a
5:57
lot more time that I need to spin really
6:00
fine-tuning the reconstituted recipe so
6:03
for the recipe I'm going to give this
6:04
probably a five because it really didn't
6:07
turn out the way I wanted to in terms of
6:08
thickness it still tasted good but not
6:11
as well as the nine rating that I'm
6:14
giving the freeze dried actual milkshake
6:16
snack bites now don't go anywhere
6:18
because I've got another recipe for you
6:20
to take a look at in how to freeze dry
6:22
guacamole and I think you're going to be
6:23
impressed and surprised at what the
6:25
results was with the regular
6:27
freeze-dried snackable application as
6:30
well as the application with
6:32
reconstitution so check out that video
6:33
coming up next I'll see you there
