Sorry for the late reply, it depends where your freeze dryer is located. If it's in a hot area than it may take longer. It also depends on the thickness of slices. But mine were taking anywhere from 16 to 28 hours. Sometimes longer.
Been trying to get my wife to do an update. Long story short The Houston doctor will do the surgery with no mess she just has to lose some more weight first.
Looks like parchment paper is the solution. Thanks for this video. Was surprised the plain tray had them stick so badly. Nevertheless. Your kids, or anyone, will gobble those broken bananas up!
Quick tip. Get a decent scale that measures in grams. When you think the batch is done, weigh each tray and write it down. Put the food back in for 1-2 hours and weigh it again. If any tray lost weight, even 1 gram, put it back in. Repeat until no weight is lost. Even 1 gram of water in any food, will make it spoil over time. I threw light a bunch of food using the moisture meter..
I would love to know the name of the sealer you used to seal your mason jar. I think you called it mutes seal but I can’t find it online. So you have a link to share for this item. Thank you and thank you for your video
Nice video. FWIW, I don't invest the time and electricity in freeze-drying milk anymore, preferring to just purchase ordinary, spray-dried milk and pack it for long-term storage, along with cocoa powder.
@@hanginwiththebryants You're welcome. I think I will try FDing fresh milk once more as a lark. I'm going to try pre-freezing milk in these silicone ice-stick trays, like you use to make ice to fit into water bottles. Then stack those sticks of frozen milk onto the trays and FD them like that. They may make a nice snack of sorts, or perhaps even just toss them into a blender with some cold water when I want a drink.
Problem with silicone as you have to wash it each time I’d rather just work with the paper it probably cost me the same for paper as it does for water and effort to wash the silicone
It came from a cultured food life. www.culturedfoodlife.com/ A friend bought a starter and gave me some active Sourdough. And this is how I keep it active.
I pour my milk into quart jars and then pour that quart onto each tray. Put my powdered milk back into the quart jars and I know I just have to add water until it reaches the top where I had poured the liquid into.
