Freeze drying dairy, eggs, and baked goods: milk, yogurt, eggs, cheese, butter, bread, and rehydration.
Freeze drying yogurt is the easiest, most forgiving load in the entire dairy category, and the one I hand to every new owner first. Spread thin and pre-frozen, it runs about 24 to 30 hours on my Medium-class machine and comes out as tart, crisp shards my kids eat straight off the tray. It rehydrates […]
Freeze drying milk at home turns it into a sweet, shelf-stable powder that whisks back into a usable glass with about a cup of water per cup of milk you started with. In my batch log a Medium-class machine runs milk in roughly 28 to 36 hours, and the single biggest variable in your result […]
Freeze drying dairy, eggs, and baked goods works, but it is the hardest food category most home operators ever load. Fat resists sublimation, liquids climb tray walls, and none of it gets a safety pass from the machine — freeze drying lowers water activity, it does not pasteurize. In my batch log, this group runs […]