This is my first video. We just ordered a freeze dryer and it arrives in two days. I make homemade ice cream I have 25 flavors I have created and 5 sorbet. This would all be for family and friends but what a joy it would be to be able to share the flavors with everyone as the frozen ice cream is hard to do.
It’s relatively easy to make homemade ice cream. I’m betting you can modify the “batter” to reach the level of “airiness” you prefer. I make homemade protein ice cream. My hubby likes it like a frosty, so I immersion blend his as his is setting. I prefer mine more dense so i pour, set, and forget about mine. I bet you will get very different outcomes when freeze drying them both. You’ve motivated me to finally invest in my freeze dryer. So thank you!
I've been watching some of your videos while I work in my commercial kitchen in Columbus, OH. It's just me running my business. I'm in communication to get FDA regulated for wholesale and TCS for ice cream I'm working with the DOA. I'm heading to the kitchen now to run some Laffy Taffy, Air heads and other candy candy today.
Here is a hint....put a DRY towel under your tray to insulate it from the stainless counter. The counter will transfer heat to the tray quickly with direct contact and a dry towel will let the tray stay cold longer
Wouldn't stainless to stainless have the same effect since the stainless counter gets cold if something cold touches it? Whereas the towel can catch the sweat from the tray but it doesn't seem to me that it would keep things colder. I know it acts as a good insulator if you wrap a towel around hot or cold so maybe what you're saying is like the same process?
I just told them what is needed for me to rent the space and if they wouldn't agree then I'd just find another place to rent. I was upfront that the FD would be using more electricity than standard appliances in the kitchen and they worked that into the cost but I have yet received a fee for using more electricity than what they think I should.
We are just starting out have only had a few events they were small. How to get into larger events. We have a XL Im just not sure how to find places to sell
I came across your channel and quickly saw you were from Idaho and a Bronco fan. We are from Meridian, Idaho & we love our BSU football team. I’ve had my freeze drier for a couple years. We also started our food preservation because of the pandemic. I learned how to can and there was no turning back. I love the fact that I know exactly what’s in my jars when I can them and put them on my shelves. We turned a bedroom into our working pantry. I guess you could call my husband and I Prepper. This isn’t a business, it’s just our way of life. I look forward to learning more about freeze drying. 🙏♥️🇺🇸
I am 83 and a widow. I was raised on a farm. We were preppers before the word was ever used. I sure like using my Harvest Right freeze dryer, but I also can some vegetables and meats for fast meals. I live on the very poor side of town so I freeze dry candy for the kids on my street. If I can buy the candy in bulk and on sale I provide it, if they want something special their parents must get it. We take care of each other .
I have been running into a couple obstacles, would like your thoughts please! 1) other people that may be using the kitchen might have an issue with the pump noise - most in my area are tied to community halls and rented for events and 2) only having access during certain time windows, wouldn’t have after hours access to do checks. Thanks!
I was hoping you could help me figure out why my ice cream expands in the freeze dryer sometimes and sometimes not! this time I scooped it and put it in the freezer for 24 hours and in the trays ready to go and they’ve expanded! how to I keep them from expanding? I set the same settings as you other than having the temp at 0 on the freeze dryer. help!!
Great video. Not some lady in her basement. I have no desire to go commercial, but want to know the wherefore, how and why for my new machine. Thanks for the settings tip. Unfortunately Harvest Right includes almost nothing about the settings and reasons for adjusting them.
Thanks for the video! Have you ever powdered it... and just reconstitute the powder, and run the reconstituted mix in the ice cream maker ? (You know like one of those household frozen bowl types).
Use a silicone mat. The metal-to-metal contact of the tray on the metal table (or onto another metal tray) is a very efficient way to conduct the cold away that you've built up in your tray from the freezer, and thawing the ice cream faster. Silicone is an excellent insulator and somewhat non-slip.
Great video as always, appreciate all you share! I looked into the cottage food law for MI it says for acceptable freeze dried foods it must be a commercial freeze dryer. I hope so hard that means a standard Harvest Right medium(which I have) or large & above. I left a message but haven't heard back yet. MSU has a $20 online non-credit certification for cottage food law, however I don't think its a requirement just an option. For now what I FD since getting my last month is for self/family/friends pantry but I'd love to do a lil stand or shop for candy/fruit since not allowed to sell online w/cottage law
Most of the time health departments don't know what a freeze dryer is and therefore adds language like this to their cottage food laws so that they don't know get people freeze drying with machines that are built of plastic haha. I would suggest meeting with your health department rep and show them what a machine looks like, feel free to show them my videos and show them that they are built with stainless steel and their trays are stainless steel. Hope that helps! As you start exploring a business, please consider getting connected to my email community and use my free spreadsheet template to price out your products: freezedriedbusiness.com/spreadsheet/
@@freezedriedbusiness Thank You w/all I am! Your wise counsel means everything and I feel this is my only hope rn to be able to have financial means to support myself so I will definitely sign up for the email community, I appreciate the invite☺
Dude holy heck!!! So frickin' good! I thought I wouldn't like the chocolate peanut butter but it's the best out of all of them had to remind myself it's a scoop of ice cream. I posted an unboxing video😂
Thank you for sharing! I just emailed the person I deal with for the State of Michigan to see what I need to do so they can do our inspection to approve!! I am excited and nervous. @Freezedriedbusiness 1 QUESTION do I need to buy a bigger Freeze Dryer than my Harvest Right 5 tray to have a commercial kitchen?
You don't need a specific size to be in commercial kitchen although it would be idea so that you don't have as many cycles to change out and can get more done with each cycle. I currently only have Large machines but my next purchase will be an XL or the new larger commercial one from HR when they release.
Higher Fat and/or thickening gums make ice cream melt slower or less. Tillamook has at least one or two gums. I buy Turkey Hill all natural. Usually $7.50/1.5qt
How do you keep the pump from coming on to start vacuum while the temp is -10. I hope you understand what I’m asking. Do you turn the pump off till you are ready with all the trays full.
You don’t push continue. After you start up everything the chamber starts cooling. After the initial 15 minutes it will ask you to continue, load trays, and close valve. Instead just don’t push anything. The chamber will continue to cool and the vacuum will not turn on even if it reaches -10°.
After you put the ice cream on the trays, does putting them back in the freezer to refreeze and harden before putting in the FD? Curious if this cuts down on FD time. Thanks again.
Liquid Nitrogen, hmm, my parents are chemists, great idea. Trying to cut times and speed up machine batches without sacrificing the product itself. Always helpful, much appreciated brother 🙏🏻 I’ll let you know if it can be done, and how.
We FD 'd black berries and I agree with everything @freezedriedbusiness said. We ground them up to use for powder in our yogurt but won't FD them again.
Don't do blackberries! They're naturally filled of seeds, so you're going to have a berry with gobs of seeds getting in your teeth even after it's freeze dried ...not good
That's got to be hard on your hand and wrists scooping all of that. Have you tried just cutting it into pcs with a big knife or maybe something like a melon cutter?
Little scoops have a more premium look. A bag of ice cream cubes will not sell as well as ones that look like an ice cream scoop ball of ice cream. It's more identifiable
What brand of ice cream were you using? Also, if you don’t follow the process I show in the video you may be allowing the ice cream to melt too much and therefore it will cause it to freeze dry differently
Unless you "Taste Test" every single piece, you can Never know 100% that everthing is totally dried ! You can "test" the one in the middle, edge, front, back, etc. but those may not be the ones that are Not Dry. The only way to always make sure is by doing the weight check ! Other methods only do spot checks. Many people are going to be very sad months or years from now when they open their foods and find them spoiled. We've been freeze drying and using our foods for over 6 1/2 years now. Hundreds of batches, thousands of bags. So we do have some experience. Keep having fun freeze drying . . . SAFELY.
How do you keep from other people using your freeze dryer in a commercial kitchen and worried about damage or anything breaking or just putting a task on your freeze dryer from everyone using it because if I was to rent a commercial kitchen I’d be scared to take my freeze dryer there. Also, is there anything to protect you from them keeping it when you leave
It was all part of the discussion I had with the owner of the kitchen prior to signing a contract. I've been in both a commissary with a lot of people in and out and I never had any issues but I've also liked where I'm at now which I'm 1 of 2 people renting. Just have an open dialog with the kitchen owner first and feel it out.
That typically happens when it's melted or too soft. Also, non-tillamook or lower quality ingredient ice cream can cause this too but I'd first make sure you a following my process in the video of freezing the trays, scooping firm scoops and as soon as you see it being too soft/melty then put in the freeze dryer (should be at 30 degrees or less), and move to the next tray.
I am original FD owner. I just got a new one. I see in this vid, you have your pump below the FD. I have been told from the beginning that the pump should be below grade of the FD. The hose they sent is about 2 feet. NO way to get below the FD. Where did you get the longer pump hose?
My pump hose it what came with the freeze dryer. I'd take a look at FrozenRight.com or Freezedryingsupplies.com to find accessories and more custom options.
This is my first video. We just ordered a freeze dryer and it arrives in two days. I make homemade ice cream I have 25 flavors I have created and 5 sorbet. This would all be for family and friends but what a joy it would be to be able to share the flavors with everyone as the frozen ice cream is hard to do.
I just bought a freeze dryer and have been watching all of your videos. Thank you!!!!
You are so welcome!
It’s relatively easy to make homemade ice cream. I’m betting you can modify the “batter” to reach the level of “airiness” you prefer.
I make homemade protein ice cream. My hubby likes it like a frosty, so I immersion blend his as his is setting. I prefer mine more dense so i pour, set, and forget about mine.
I bet you will get very different outcomes when freeze drying them both.
You’ve motivated me to finally invest in my freeze dryer. So thank you!
I've been watching some of your videos while I work in my commercial kitchen in Columbus, OH. It's just me running my business. I'm in communication to get FDA regulated for wholesale and TCS for ice cream I'm working with the DOA. I'm heading to the kitchen now to run some Laffy Taffy, Air heads and other candy candy today.
Here is a hint....put a DRY towel under your tray to insulate it from the stainless counter. The counter will transfer heat to the tray quickly with direct contact and a dry towel will let the tray stay cold longer
Great Idea thanks
Wouldn't stainless to stainless have the same effect since the stainless counter gets cold if something cold touches it? Whereas the towel can catch the sweat from the tray but it doesn't seem to me that it would keep things colder. I know it acts as a good insulator if you wrap a towel around hot or cold so maybe what you're saying is like the same process?
When renting a commercial kitchen, how did you discuss leaving your FD at the kitchen and the electricity consumption?
I just told them what is needed for me to rent the space and if they wouldn't agree then I'd just find another place to rent. I was upfront that the FD would be using more electricity than standard appliances in the kitchen and they worked that into the cost but I have yet received a fee for using more electricity than what they think I should.
I have seen vids from people measuring electricity used and the f/d don’t use a lot of electricity.
We are just starting out have only had a few events they were small. How to get into larger events. We have a XL Im just not sure how to find places to sell
@@cheryllewis2485 any luck yet?
Great video!! What's the total time it takes for freezing and total time for drying.
I came across your channel and quickly saw you were from Idaho and a Bronco fan. We are from Meridian, Idaho & we love our BSU football team. I’ve had my freeze drier for a couple years. We also started our food preservation because of the pandemic. I learned how to can and there was no turning back. I love the fact that I know exactly what’s in my jars when I can them and put them on my shelves. We turned a bedroom into our working pantry. I guess you could call my husband and I Prepper. This isn’t a business, it’s just our way of life. I look forward to learning more about freeze drying. 🙏♥️🇺🇸
Awesome to hear from a fellow bronco fan! It's a fun hobby or business to be in, thanks for watching my videos!
I am 83 and a widow. I was raised on a farm. We were preppers before the word was ever used. I sure like using my Harvest Right freeze dryer, but I also can some vegetables and meats for fast meals. I live on the very poor side of town so I freeze dry candy for the kids on my street. If I can buy the candy in bulk and on sale I provide it, if they want something special their parents must get it. We take care of each other .
Can i ask how long the freese dry process took for this cycle ?
I have been running into a couple obstacles, would like your thoughts please! 1) other people that may be using the kitchen might have an issue with the pump noise - most in my area are tied to community halls and rented for events and 2) only having access during certain time windows, wouldn’t have after hours access to do checks.
Thanks!
Awesome video
Thanks!
I was hoping you could help me figure out why my ice cream expands in the freeze dryer sometimes and sometimes not! this time I scooped it and put it in the freezer for 24 hours and in the trays ready to go and they’ve expanded! how to I keep them from expanding? I set the same settings as you other than having the temp at 0 on the freeze dryer. help!!
Please show the ice cream sandwiches. 😊❤
Thanks very much for the great information and techniques; I am starting my first batch now 😊
Good luck, it’s super fun to freeze dry ice cream!
Great video. Not some lady in her basement. I have no desire to go commercial, but want to know the wherefore, how and why for my new machine. Thanks for the settings tip. Unfortunately Harvest Right includes almost nothing about the settings and reasons for adjusting them.
Thank you for watching!
Thanks!
Thanks for the video!
Have you ever powdered it... and just reconstitute the powder, and run the reconstituted mix in the ice cream maker ? (You know like one of those household frozen bowl types).
Love your shirt!!!! I'm from Boise too. My freeze dryer is coming tomorrow. I would love to connect with you to get all the tips and tricks.
How long did it take?
I invert another frozen tray under the tray your putting scoops on to help keep it cold, especially in warmer climates
Great suggestion!
Use a silicone mat. The metal-to-metal contact of the tray on the metal table (or onto another metal tray) is a very efficient way to conduct the cold away that you've built up in your tray from the freezer, and thawing the ice cream faster. Silicone is an excellent insulator and somewhat non-slip.
I figured this out too! It really helps!
@@adamchaput2926 Thank you for the helpful scoop. 😉🍦 🤍
Thanks
No problem!
Very nice. Want to try it. Still a little nervous.
Go for it! What's the worst that could happen? Maybe just try a few scoops on each tray instead of scooping an entire tray filled up.
Great video as always, appreciate all you share! I looked into the cottage food law for MI it says for acceptable freeze dried foods it must be a commercial freeze dryer. I hope so hard that means a standard Harvest Right medium(which I have) or large & above. I left a message but haven't heard back yet.
MSU has a $20 online non-credit certification for cottage food law, however I don't think its a requirement just an option. For now what I FD since getting my last month is for self/family/friends pantry but I'd love to do a lil stand or shop for candy/fruit since not allowed to sell online w/cottage law
Most of the time health departments don't know what a freeze dryer is and therefore adds language like this to their cottage food laws so that they don't know get people freeze drying with machines that are built of plastic haha. I would suggest meeting with your health department rep and show them what a machine looks like, feel free to show them my videos and show them that they are built with stainless steel and their trays are stainless steel. Hope that helps!
As you start exploring a business, please consider getting connected to my email community and use my free spreadsheet template to price out your products: freezedriedbusiness.com/spreadsheet/
@@freezedriedbusiness Thank You w/all I am! Your wise counsel means everything and I feel this is my only hope rn to be able to have financial means to support myself so I will definitely sign up for the email community, I appreciate the invite☺
Do you ever close the drain valve or no?
Not while you are loading everything
Im already watching all your videos
Could you please share Where you send for water activity?
I asked my local health department for laboratories I could send samples
Dude holy heck!!! So frickin' good! I thought I wouldn't like the chocolate peanut butter but it's the best out of all of them had to remind myself it's a scoop of ice cream. I posted an unboxing video😂
Thank you for sharing! I just emailed the person I deal with for the State of Michigan to see what I need to do so they can do our inspection to approve!! I am excited and nervous.
@Freezedriedbusiness 1 QUESTION do I need to buy a bigger Freeze Dryer than my Harvest Right 5 tray to have a commercial kitchen?
You don't need a specific size to be in commercial kitchen although it would be idea so that you don't have as many cycles to change out and can get more done with each cycle. I currently only have Large machines but my next purchase will be an XL or the new larger commercial one from HR when they release.
Higher Fat and/or thickening gums make ice cream melt slower or less. Tillamook has at least one or two gums. I buy Turkey Hill all natural. Usually $7.50/1.5qt
I need to try that brand, thanks for sharing
In my area, there's not a single store that regularly carries an Ice Cream with no "gum"... So, I have resorted to just making my own now. "Gum free".
How do you keep the pump from coming on to start vacuum while the temp is -10. I hope you understand what I’m asking. Do you turn the pump off till you are ready with all the trays full.
You don’t push continue. After you start up everything the chamber starts cooling. After the initial 15 minutes it will ask you to continue, load trays, and close valve. Instead just don’t push anything. The chamber will continue to cool and the vacuum will not turn on even if it reaches -10°.
Also, don't close the valve before you're ready to start FD'ing
Have you ever tried sherbet?
I have not but I’ve seen more fails than successes with Sherbet
What size is your scooper pls
It’s the 100 or I think .60 oz scoop. There’s a link in video description
After you put the ice cream on the trays, does putting them back in the freezer to refreeze and harden before putting in the FD? Curious if this cuts down on FD time. Thanks again.
I don't see it cutting down the FD time unless you can freeze them at -30 degrees which it might cut it down by 4-5 hours.
Liquid Nitrogen, hmm, my parents are chemists, great idea. Trying to cut times and speed up machine batches without sacrificing the product itself. Always helpful, much appreciated brother 🙏🏻 I’ll let you know if it can be done, and how.
Have you done fresh black berries, and how long do berries take? We just received our new freeze drier. Than you for the video
I’ve freeze dried blackberries in the past but they take a very long time to dry and they really aren’t that good freeze dried. Too many seeds
We FD 'd black berries and I agree with everything @freezedriedbusiness said. We ground them up to use for powder in our yogurt but won't FD them again.
Don't do blackberries! They're naturally filled of seeds, so you're going to have a berry with gobs of seeds getting in your teeth even after it's freeze dried ...not good
I had a problem with my black berries swelling up and popping open.
That's got to be hard on your hand and wrists scooping all of that. Have you tried just cutting it into pcs with a big knife or maybe something like a melon cutter?
💯
I have a stainless steel meat cleaver That I use just for slicing ice cream and cutting HARD candies to freeze dry
Little scoops have a more premium look. A bag of ice cream cubes will not sell as well as ones that look like an ice cream scoop ball of ice cream. It's more identifiable
How long was the whole process please?
You could do this all in under an hour
Sorry I meant how long did the freeze drying take in total?
In the winter time about 32-36 hours. Summer time and in warmer climates it’s about 48 hours
When I put them in the machine, each piece swelled until the vanilla in the middle exploded and spread everywhere, so what is the solution to it?
What brand of ice cream were you using? Also, if you don’t follow the process I show in the video you may be allowing the ice cream to melt too much and therefore it will cause it to freeze dry differently
I will try again the method hope it will work 😩
Unless you "Taste Test" every single piece, you can Never know 100% that everthing is totally dried !
You can "test" the one in the middle, edge, front, back, etc. but those may not be the ones that are Not Dry.
The only way to always make sure is by doing the weight check ! Other methods only do spot checks.
Many people are going to be very sad months or years from now when they open their foods and find them spoiled.
We've been freeze drying and using our foods for over 6 1/2 years now. Hundreds of batches, thousands of bags. So we do have some experience.
Keep having fun freeze drying . . . SAFELY.
This is why you always add extra dry time 4 to 6 hours extra Dr. time
Thank you so much, I was not sure, now I know
How do you keep from other people using your freeze dryer in a commercial kitchen and worried about damage or anything breaking or just putting a task on your freeze dryer from everyone using it because if I was to rent a commercial kitchen I’d be scared to take my freeze dryer there. Also, is there anything to protect you from them keeping it when you leave
It was all part of the discussion I had with the owner of the kitchen prior to signing a contract. I've been in both a commissary with a lot of people in and out and I never had any issues but I've also liked where I'm at now which I'm 1 of 2 people renting. Just have an open dialog with the kitchen owner first and feel it out.
👍👍👍👍👍
Thanks!
what's like running dried ice cream business? sale revenue bad or too much painful work?
Scooping it like this by hand is not scalable so you’d need to find a better solution but for the size of my business it’s fine and profitable.
@freezedriedbusiness ice cream machine? You know like the one with vanilla and chocolate and mix in between
Soft serve ice cream machine is what I meant. They sell those in a small package with just 1 nozzle
?Help,My ice cream puffed up. What did I do wrong?
That typically happens when it's melted or too soft. Also, non-tillamook or lower quality ingredient ice cream can cause this too but I'd first make sure you a following my process in the video of freezing the trays, scooping firm scoops and as soon as you see it being too soft/melty then put in the freeze dryer (should be at 30 degrees or less), and move to the next tray.
I am original FD owner. I just got a new one. I see in this vid, you have your pump below the FD. I have been told from the beginning that the pump should be below grade of the FD. The hose they sent is about 2 feet. NO way to get below the FD. Where did you get the longer pump hose?
My pump hose it what came with the freeze dryer. I'd take a look at FrozenRight.com or Freezedryingsupplies.com to find accessories and more custom options.
The pump can be next to the freeze dryer per harvest right.
First
First comment award 🥇
I know where that "kitchen"? Is.
Do you need an honest Austrian helper from Austria. I can work 5 weeks for free?!?
Thanks!
Thank you!