Always get the BEST ideas with details from you! Can't wait to try this with sugar free varieties for my diabetic husband - what a treat for both on-hand and long term storage 😋💯 thank you!
Wow.. I just tried my first batch. My only thoughts was to make smaller 'treats' and powder any that I plan to reconstitute. Butterscotch, Pistachio and others.
Another winner! Thanks John. By the way, butterscotch is also my favorite, ever since I was a little girl. I remember my Granny would make it often. I always looked forward to her making it. I believe my Grandpa Sam also liked it. 😊 Great memories! ~Sharon from Florida
This is fantastic! Since I have a stick blender I just dunk it into the powder and a little milk. That is I make it by the cup in about 30 seconds. I see how this would be great if you have no milk around tho.
For backpacking I measure 2 tablespoons of instant pudding with 2 tablespoons powdered milk and just add water on the trail. It tastes great. No freeze drying necessary. Your thoughts?
Great video John! When rehydrating your powdered pudding, I wonder if using hot water would eliminate the crystals. If you rehydrate freeze dried cream cheese with hot water it turns out exactly like it was before freeze drying. The hot water allows the fat to melt and rehydrate evenly. Just an idea. Please keep producing your wonderful videos. I love your creativity!
I think using a blender would introduce moisture, that’s why I also crunch mine up in a ziplock bag and a rolling pin. If I need it more powdery, then I can blend just the amount I need for that serving.
If you added warm water would it reconstitute easier? And because of sugar content, is it wise to use o2 absorber? Because o2 absorbers are not to be used in sugar. The vacuum sealing takes out all the air anyway, right? Thank you for this idea!
Yes you can store in a mylar bag. I have single servings stored in my Meals In A Mylar Bag for desert. I don't really know how long it will keep. I did use 2 percent fat milk but I would think certainly 10 years and if stored properly with O2 absorber probably 20. Just my opinion though.
Always get the BEST ideas with details from you! Can't wait to try this with sugar free varieties for my diabetic husband - what a treat for both on-hand and long term storage 😋💯 thank you!
I take the beginning weight, minus the ending weight and divide by 8 and that’s the amount of grams of water.
Wow.. I just tried my first batch. My only thoughts was to make smaller 'treats' and powder any that I plan to reconstitute. Butterscotch, Pistachio and others.
Another winner! Thanks John. By the way, butterscotch is also my favorite, ever since I was a little girl. I remember my Granny would make it often. I always looked forward to her making it. I believe my Grandpa Sam also liked it. 😊 Great memories! ~Sharon from Florida
I know butterscotch iis so good!
@@JohnInBibs ❤️ !!!
Thanks, done pudding but haven’t rehydrated, will try now
This is fantastic!
Since I have a stick blender I just dunk it into the powder and a little milk. That is I make it by the cup in about 30 seconds. I see how this would be great if you have no milk around tho.
For backpacking I measure 2 tablespoons of instant pudding with 2 tablespoons powdered milk and just add water on the trail. It tastes great. No freeze drying necessary. Your thoughts?
Not a bad idea. The shelf life wouldn't be near as long, but if that doesn't matter, then you're good.
Great video John! When rehydrating your powdered pudding, I wonder if using hot water would eliminate the crystals. If you rehydrate freeze dried cream cheese with hot water it turns out exactly like it was before freeze drying. The hot water allows the fat to melt and rehydrate evenly. Just an idea. Please keep producing your wonderful videos. I love your creativity!
Check out my Freeze Dried Lava Cake video I did just that! th-cam.com/video/9aPGZgvur2s/w-d-xo.htmlsi=sRKz99bLDaDi-rE7
I think using a blender would introduce moisture, that’s why I also crunch mine up in a ziplock bag and a rolling pin. If I need it more powdery, then I can blend just the amount I need for that serving.
I agree
Great video, thank you John. Happy trails!
Thanks, you too!
Another Excellent Vid - thank you John.
I need to make some. Thank you John 😊
Thanks John
How long does this store for?
If you know, will it work the same for cooked pudding?
Simple and good! Happy lunar new year John!!
Same to you!
If you added warm water would it reconstitute easier?
And because of sugar content, is it wise to use o2 absorber? Because o2 absorbers are not to be used in sugar. The vacuum sealing takes out all the air anyway, right?
Thank you for this idea!
What a FANTASTIC idea warm chocolate pudding is the BEST. Thank you so much. As for the O2 I decided to put it in because of the fat in the milk.
I noticed that you used 2% milk. Could you use Whole Milk to make this?
It is only natural for me to us the two percent because that is what I drink, I have seen others fd whole milk with no problem though
@@JohnInBibs Thank you
Wow I got to do this
Hi John, thank you for your video as always. Can we use plant based milk with this? Thank you again.
Thanks for watching, I have no idea but don't see why you couldn't.
I will give it a try. What is the shelf life on this? Can you store this in mylar bags? Thank you
Yes you can store in a mylar bag. I have single servings stored in my Meals In A Mylar Bag for desert. I don't really know how long it will keep. I did use 2 percent fat milk but I would think certainly 10 years and if stored properly with O2 absorber probably 20. Just my opinion though.
I bet Evaporated Milk would FD rather well? Evaporated Milk makes pudding taste really decadent.😁
For a small batch probably. Evap milk is a lot more expensive.