Thanks for the effort. I was wondering bout cheese. So far as your water on the door goes... consider the processes within. Water will condense on cooler surfaces. A glass of iced tea the perfect example. Water condensed on your door because it was cool. The door is cool because there is cold air within, cooling the door. As that air is vacuumed out, there is no air left to cool the door and the water which previous condensed will warm and evaporate. In your case, this all happened. However it left streaks. Likely because the humidity in the air was higher that day or a longer freeze cycle and left a lot of water. I have this issue here. I keep a towel under the door to catch water that drips off till the air can all be sucked out. Keep you door squeaky clean and you will have less streaks. If it continues... put a towel under the door and dont sweat it.
@@DIYfreezedryI bit the bullet and bought one at the same time as the freeze dryer. It is nice to be able to toss the o2 absorbers not needed, along with the o2 indicator in a preserve jar, toss em in the chamber vacuum and save them for later. It is nice to be able to toss stuff in the bags and not need an o2 absorber at all when chamber vac sealed. My plan is to chamber vacuum entrées and sides separately, then put them in an MRE style mylar bag with an 02 absorber for camping meals. I need to figure out ways to keep condiments separate too... like sour cream, and steak sauce...
Am going to definitely try those cheese slices. I have 5 pounds of Mexican Cheeses freezing in prep to freeze dry currently. You live in a beautiful area. I don’t envy your winters though. Your kiddos are very cute. Enjoy them while little, one day you will turn around and they will be grown.
Thanks for the sweet comment - totally agree that they grow up too fast 😭. It’s -7 today so feeling so cold 😆😆 Hope the cheese goes well for you! I loved how it turned out
I like a cheese i found at whole foods called Robusto. One that is good from Costco is Dubliner, an aged cheese made by Kerrygold, and the Kirkland brand of Coastal cheddar is really good too. I grate the coastal cheddar on veggies almoat nightly.
I noticed when you were opening the drain valve, you need to protect the drain hose from the edge of the cabinet, it will wear a hole through the hose and not allow the freeze dryer to pull a vacuum
Awesome hope it goes great! I don’t have anything like that - I have playlists of food categories you can browse through and see if Ive done a certain food you’re looking for …. Most of the time though I use the default setting (when it’s a food, not candy) and just increase my extra dry time to like 7 hours. I don’t always let it go the entire 7 hours but I like the extra buffer time in case I don’t get to the free dryer right away, it will keep drying
There is also two kinds of Chinook, fall and spring, maybe you should try freeze-drying some fish like halibut or salmon or cod couldn't turnout any worse than lutefisk.
I have a video in my meat playlist where I freeze dried a bunch of salmon that someone gave me! It was their leftover from their previous summers catch and needed to make room in their freezer. So I gladly took it and freeze dried it 🤩
Favorite cheeses: Iberico, Manchego, Myzithra, Romano, Parmesan, mild cheddar (I know, blasphemy) full fat mozzerella, pepper jack, and american for hamburgers and grilled cheese.
@@DIYfreezedry If you've not had Mizithra (misspelled first time) it is best as a local "Italian" restaurant chain whose signature dish is pasta with Browned Butter Mizithra serves it. It is basically a bowl of pasta (noodles, ravioli, tortellini) onto which a bunch of mizithra is grated and then has hot browned butter poured over the cheese. This also works well with parm, romano, manchego, basically any "nutty" hard crated cheese.
@@DIYfreezedrygotta try the manchego, you mentioned liking goats cheese, pretty sure manchego is sheep's milk, they also sell it at Costco, if you go to whole foods or a specialty cheese place try to find it 12 month or older aged, the stuff at Costco is 6 month aged. It is nice to compare the two as the aged definitely tastes like it is made from a different milk than normal, but the taste is not for everyone. Good stuff though.
P hi this is Mona 67 in clintonville Wisconsin I don't have money for all that but I love watching you all that can do that but you wanted to know my favorite cheese is extra sharp cheddar cheese is always what I love the most but I love all cheeses and I do love provolone I do love monterey jack but I love a brand of cheese that I can't get very often once once in a blue moon I can get this because it's so expensive and it's not always easy to get it online and that's how I get my food it's called Kerry gold it's from Ireland it's not just because I'm Irish and married and then I liked it it really is the best cheddar you can get it's it's a white cheddar but it is so good I don't know whether it's the cows that eat the grass there and it's just something unique about the grass and Ireland or what but that's that cheese is really special thanks for asking Shalom I hope you have to leave her in Jesus not considered Ephesians 2:8 and 91 Corinthians 15 one through four
Thank you for the sweet message! I need to try that cheese, I already love the Kerry gold butter but I haven’t had the cheese! I’ll definitely try it, I’m sure it’s great!!
I heard that for cheese you need to buy block and shred yourself - but I also haven’t tried Parmesan. But I think the anti caking agents in pre shredded effect the freeze drying process. So I’d maybe try again from a block of cheese and see if it turns out different
Oh no I’m so sad to hear this. We just got several bags of pre shredded cheese I was hoping to freeze dry. I was going to ask my neighbor if we could use theirs. They have been so sweet and open to others using their machine in the past. Now I’m wondering if I should even present this idea to them. I don’t want to waste someone else’s time or energy if the pre shredded isn’t going to work.
@@perfectlyroyal6416 yeah I’ve heard from others to shred it yourself - but I haven’t tried to do pre shredded - definitely sounds like the pre shredded Parmesan is a no go - now I kind of want to test out other types and find out
