Freeze dried grated mozzarella and extra sharp cheddar cheese. Cheese preserving was one of the main reasons I bought my FD and I’m very happy to report that I sprayed water on paper towel, sprayed water on cheeses, wrapped it up and sprayed more water and placed in baggie. It took a day and a half with spraying additional water but it got back to the exact texture as it was originally!!!! Will be building up my cheese stash now. For larger amounts I would line a baking pan with the paper towels, place cheese and spray, cover with another paper towel and then cover with plastic wrap. I would do this with a few days head start before I needed it.
@@IgoOutlateAtnight different companies list freeze dried grated cheese with a 15 to 25 year use. Under proper conditions, of course, which is used with all freeze dried foods.
@@IgoOutlateAtnight the length of viability is definitely impacted by fat content and 'ideal storage conditions.' Start with a low fat product and put paper towels below and above while freeze drying. Package immediately and keep in a cool, dark environment.
I did Cheddar & Mozerella cheese yesterday and was surprised to find a half-gallon of water came out of 4 trays. I didn't know cheese was so wet. When I make pizza sauce, I freeze dry it. It's super easy to rehydrate as needed the same as the cheese.
Just got our freeze dryer yesterday, can’t wait to start freeze drying all that food. Thank you for showing us what works in it, and what works good to rehydrate.👍
OMG I love this video.....you are selling me on this freeze dryer! As someone that preps food, but cooks from scratch most of the time this seems so essential!
Kylene: You could use Ghee for your toasted cheese sandwiches. Although it is not freeze dried it is good for your shelf stable food storage as it will keep for up to 5 years on the shelf no problem.
I was wondering if the freeze dried cheese would look more appealing if it was placed on a sheet pan and a spray bottle was used instead of pouring water in a jar and shaking. I would try to freeze every kind of cheese! Yummy!!!
I cannot presently afford a freeze dryer but this video convinced me that I should adjust priorities so that I can afford it, as soon as possible. The Red Baron let me down in the frozen food dept and it was necessary to learn how to make pizza from scratch. I can do it now with my eyes closed but here is a way of making sure the chief ingredient is always available. Thank you for this one!
Costco's parm-romano cheese freeze dries beautifully. I love the taste it adds to my recipes. I usually rehydrate it with a couple spritzes of water from a spray bottle to a paper towel but when in a hurry I just throw it on top and bake it. It really doesn't matter. I also have freeze dried pizza sauce because I refuse to never have pizzas again. That's barbaric. I hope to have a dairy cow at the homestead where we are moving.
Great video! Can’t wait to get ours. We are on dr.bergs version of Keto (3.5 yrs now) and have our health back and lost weight. We are hunting for freeze drying keto friendly stuff, like recipes from Papa g’s on yt. He has a lot of casseroles. We understand fat is not easy, but have watched your cheese and am encouraged we can do this. Bacon grease, pure butter, heavy cream, and high fat in hamburger in recipes would be my question. Looking forward to doing keto meal packs_ like assemble when rehydrate. Thank you for all y’all teach- really helps!
My first choice of cheese to freeze dry would be shredded 4-cheese Mexican blend. Next would be shredded Cheddar, Mozzarella, Parmesan, and Asiago, in that order :-)
I make pizza all the time and I have found that you can put the cheese down first and the sauce on top. Considering that we are trying to hydrate the cheese, it could be a good improvement.
In my current storage - I have (in order of quantity) Cheddar, Colby Jack, Monterey Jack, Mozzarella, and Parmesan. I have a can each of the last two in next month's delivery.
I can't pick just one. I would love to be able to have cheddar, mozzarella, and cream cheese. I use these in ALOT of my recipes. I think its fabulous that you could have pizza in hard times.
Thank you so much for doing this video. I'm having fun with our FD, but I'm very new to it and have not tried cheese. Question: If the freeze dried cheese rehydrated and melted on the ravioli, would it do the same on the pizza? I'm thinking because of the sauce.
Which freeze dryer did you buy. I can't see to find information on the oil pumps to have or not to have. What do you have ? How often do you have to change the oil ?
Try laying the dry cheese on a paper rack plate and spray to rehydrate. I do this for cheese on salad greens. While not as beautiful as fresh I think it's much better than mushy cheese with water and shaking or stirring.
John didn't really like that sandwich, you did say he wasn't crazy about the stuff! He did really like the pizza! I think it would be very good if you couldn't find it in the supermarket, we would surely appreciate it then!!!
I'm thinking of buying a freeze dryer and cheese will be something I freeze alot of. BUT, just wondering if the cheese is any better freeze dried than dehydrated. Any idea??? Jonathon, thanks for the energy prices.
I freeze dried Parmesan and it turned out great but I noticed that there was grease on the tray when I was taking it off... Does this mean it is short term storage because of the grease left over?
John: you need to get yourself some fast acting lactase tablets, I buy them in large boxes at Costco they are relatively inexpensive and make life so much easier for those who are lactose intolerant. I get them for my grandson so he can enjoy dairy. It is not uncommon for adults to become less tolerant of dairy as we age.
I have a question: how do you know how long to process each food item - or is it automatically sensored? Thanks for the video guys :) I'd hands down do mozarella cheese because we use it the most for pizzas.
I use a layer of parchment over the tomato sauce & shredded cheese THEN cover with foil. I don’t want ANY ALUMINUM touching tomato products(acidic) it leaches into the food!
If fat is supposed to go rancid and most people discourage freeze drying fats, then why does cheese hold up so well to freeze drying. Is it more of a moisture thing vs fat thing? Thanks.
Yes. I actually like the feta cheese on my salads just freeze-dried. Lots of flavor and a little crunch. You could reconstitute the shredded cheese. Not exactly like fresh but close enough to be good.
Hi! I'm Prepper Zan & I've been documenting what we're going through here in Houston Tx., it's been horrifying! Food shortages, water contamination, dealing with freezing cold weather with no electricity! I'm trying to get the word out to all of the Prepping community so we as Prepper can further sharpen our skills as Prepper's & be prepared for the worse case scenario! This has been like the Apocalypse!
America needs to see what Texans are going thru. All we get in NC are little snipets and Cruz bashing. Most fail to realize he is on a federal level same as Earpiece Joe. Where has he been. Your state guys need to step up.
Ok! This is such a teaser! Cheese! 😂 I wonder if you could put up freeze dried pepperoni and sausage for your pizza? How about some tomatoes for tomato soup for those grilled cheese sandwiches 🤤 I have a decent recipe for tomato soup using dehydrated tomatoes. It's yummy! Especially with a grilled cheese! I have never seen a mixer like yours. It looks amazing. You are going to have to educate me! I love kitchen gadgets!
Pepperoni has too much fat to freeze dry well. Sausage does fine if you drain the fat and remove all the fat you can before freeze drying. Also use paper towels on the bottom of your tray and cover it too or the fat will sublimate with the water all over the inside of your freeze dryer. I know this from experience. What a mess. Tomatoes work great and can be powdered so you can make tomato paste, juice, pizza sauce or spaghetti sauce from it. Good luck and have fun!
@@nanewby0855 that’s great info. Thanks. I’m not blessed with a freeze dryer at this time but I do dehydrated tomatoes and they are fabulous. I powdered them as well. They are so versatile in soups, sauces, and mixes. 2 years ago I ended up with over 300 lbs of tomatoes 😵💫 that’s when I experimented with powdering. I figured I had plenty extra to play with 😂
Could you compare the cost of commercially freeze-dried cheese with the home freeze-dried? I’m sure it’s much cheaper at home. Just curious by how much. Also, what kind of oil is used? I’m trying to decide if we should get one. We have multiple allergies in the house and I’m concerned about one of our family members having allergic reactions to the freeze-dried foods, due to the process. Trying to research if that could be an issue. Have you heard of this being a problem?
@@TheProvidentPrepper wow! That is an incredible savings! I’m loving these videos on your freeze dryer experiments. Very informative. Actually, all of your videos I’ve seen have been very informative. I really appreciate the hard work you put into your videos and all you share.
my choice would have to be PEPPER JACK slices,, then sharp to mild CHEDAR, then the rest of the choices,,,i have never heard of AVACADO on a grilled cheese, how did it taste? i put avacado on my peanut butter sandwiches as an old monk that i used to work for taught me,,, just another reason for me to get one of these dryers
Not all the way through the video, just at the point where you put olive oil in the pan for the grilled cheese and state you are cooking strictly from food storage so no butter...... My question, can you freeze dry butter? Maybe cut into tablespoon slices and freeze dry, then reconstitute that? Cheeses are one of the biggest reasons I have wanted the freeze dryer so I am loving watching you all show us the process from start to stomach as well as the energy usage associated with it.
Does the freeze dryer give residual moisture content when finished? You put oxygen absorbers in, so I was wondering if you had the actual moisture percentage or just that it snapped when bending?
@@TheProvidentPrepper I use tones toco seasoning. I do not have a Costco near me. When I used the Tones I think it adds grease. We use it on ground chicken breast and it tasted great but had grease in it that was not there before adding the toco seasoning. Love the videos. I am on the list to have my freeze dryer shipped. Got a free upgrade to stainless to help decrease my wait time. Also got the premier pump and extra trays. Got some extra Mylar bags, premium pump oil, and o2 absorbers already. Just need the freeze dryer b
What kind of crazy mixer do you have? I've never seen one like it! Have you used your freeze drier to sell ball jars in the canning process? I saw that on another video and it looked very easy and only took 1 minute to seal around 7 jars. If you have done it this way, what do you think about it? Loved your cheese choices, but sharp cheddar would have to be mine. Can't wait till my drier gets delivered so I can get to it and try so many more cheeses!!!
Don't worry too much on the measuring thing, everyone's tastes are different so the combination of quantities of each ingredients that are good for one person can be different for another person. Engineerspeak: You're trying to satisfy a highly variable biological need using varying biological ingredients. Lots of independent variables give a wide tolerance for task completion. If you really want to, you can do a series of double-blind experiments (Kyleen could be the baker with the exact list of ingredients per pizza relating to pizza A, B, C, etc, who would leave the room/kitchen, after which your child could pick them up and put them in front of Jonathan. Your child could leave the room and Jonathan could look and eat each one and write down comments.) with mini pizzas to see what is too much and too little of each ingredient. Not to influence the experiment but you'd probably find the tolerances are actually loose enough to see that eyeballing it (with Kyleen's well trained eye) is good enough. You'll also find that you're pretty lucky to have married a woman who is such a good cook, (and from scratch too!) it is getting increasingly rare nowadays.
Thank you for giving the amount of time you can store it. That was so helpful
I would freeze dry every single type of cheese I could get my hands on!
Freeze dried grated mozzarella and extra sharp cheddar cheese. Cheese preserving was one of the main reasons I bought my FD and I’m very happy to report that I sprayed water on paper towel, sprayed water on cheeses, wrapped it up and sprayed more water and placed in baggie. It took a day and a half with spraying additional water but it got back to the exact texture as it was originally!!!! Will be building up my cheese stash now.
For larger amounts I would line a baking pan with the paper towels, place cheese and spray, cover with another paper towel and then cover with plastic wrap. I would do this with a few days head start before I needed it.
Hi will cheese not last as long due to fat content? Or can you get 10 years at least out-of it?
@@IgoOutlateAtnight different companies list freeze dried grated cheese with a 15 to 25 year use. Under proper conditions, of course, which is used with all freeze dried foods.
@@IgoOutlateAtnight the length of viability is definitely impacted by fat content and 'ideal storage conditions.' Start with a low fat product and put paper towels below and above while freeze drying. Package immediately and keep in a cool, dark environment.
Rehydrating cheese works better if you spread it out on cookie sheets, and use a spray bottle to apply the water.
I did Cheddar & Mozerella cheese yesterday and was surprised to find a half-gallon of water came out of 4 trays. I didn't know cheese was so wet. When I make pizza sauce, I freeze dry it. It's super easy to rehydrate as needed the same as the cheese.
What brand of cheese did you use, if you can remember?
Just got our freeze dryer yesterday, can’t wait to start freeze drying all that food. Thank you for showing us what works in it, and what works good to rehydrate.👍
Thank-you. I was wondering if cheese could be freeze dried so your video is the perfect demonstration. I’m going to do this. 😎
I have been freeze drying cheese for a couple of years. The freeze dried shreds make a great snack to eat dry!
We love our Freeze dryer, I've frozen some cheese just plan to do a lot more here soon. Appreciate the video!
Gouda! Thank you very much for this video.
I did Pecorino Romano cheese and leave it out and use it in my daily cooking/spice selection. SOO yum.
Great job
You should publish a freeze dried cookbook using your food storage
REALLY nice & thorough video wi ALOT of information. JUST what I was looking for. Thank you! PS... I'm freeze drying Sharp Cheddar, Jack & Mozzarella.
OMG I love this video.....you are selling me on this freeze dryer! As someone that preps food, but cooks from scratch most of the time this seems so essential!
My husband and I make nearly everything from scratch and having our freeze dryers has been a great help. We have two.
@@lesleyrutz50 have you guys done Ice Cream?!
This is really impressive.
Kylene: You could use Ghee for your toasted cheese sandwiches. Although it is not freeze dried it is good for your shelf stable food storage as it will keep for up to 5 years on the shelf no problem.
The cheese part is definitely a game changer for your preps.
Can I come over for pizza? 😝
I have shelf stable pepperoni slices in my pantry! I'll be right over! Great video!
I was wondering if the freeze dried cheese would look more appealing if it was placed on a sheet pan and a spray bottle was used instead of pouring water in a jar and shaking.
I would try to freeze every kind of cheese! Yummy!!!
I would slice cheese and cut into little bite size squares and season them so I could eat them like crackers 😋
Thanks! Very informative. I’m going to try cheddar, but on one of the trays, I’m going to sprinkle some Togarashi, for flavor and spice.
I cannot presently afford a freeze dryer but this video convinced me that I should adjust priorities so that I can afford it, as soon as possible. The Red Baron let me down in the frozen food dept and it was necessary to learn how to make pizza from scratch. I can do it now with my eyes closed but here is a way of making sure the chief ingredient is always available.
Thank you for this one!
If you can’t afford one, you can always invest the money that you would have put into the freeze dryer into purchasing the food directly.
Harvest guard has lay away plans.
Kylene and Jonathan: If I could freeze dry cheese it would definitely be mozzarella.
Kylenes measuring include 'hunk and chunk'
👍🇺🇸🤣😂🤣😂
Costco's parm-romano cheese freeze dries beautifully. I love the taste it adds to my recipes. I usually rehydrate it with a couple spritzes of water from a spray bottle to a paper towel but when in a hurry I just throw it on top and bake it. It really doesn't matter. I also have freeze dried pizza sauce because I refuse to never have pizzas again. That's barbaric. I hope to have a dairy cow at the homestead where we are moving.
Great video! Can’t wait to get ours. We are on dr.bergs version of Keto (3.5 yrs now) and have our health back and lost weight. We are hunting for freeze drying keto friendly stuff, like recipes from Papa g’s on yt. He has a lot of casseroles. We understand fat is not easy, but have watched your cheese and am encouraged we can do this. Bacon grease, pure butter, heavy cream, and high fat in hamburger in recipes would be my question. Looking forward to doing keto meal packs_ like assemble when rehydrate. Thank you for all y’all teach- really helps!
My first choice of cheese to freeze dry would be shredded 4-cheese Mexican blend. Next would be shredded Cheddar, Mozzarella, Parmesan, and Asiago, in that order :-)
I make pizza all the time and I have found that you can put the cheese down first and the sauce on top. Considering that we are trying to hydrate the cheese, it could be a good improvement.
I would assume any b vitamins would be lost in the drying process. But the fact that the fat soluble nutrients may still be present.
Very cool
In my current storage - I have (in order of quantity) Cheddar, Colby Jack, Monterey Jack, Mozzarella, and Parmesan. I have a can each of the last two in next month's delivery.
Hi any idea a safe shelf life for cheese? Didn't know if fat content was a problem for long term...
I can't pick just one. I would love to be able to have cheddar, mozzarella, and cream cheese. I use these in ALOT of my recipes. I think its fabulous that you could have pizza in hard times.
Thank you so much for doing this video. I'm having fun with our FD, but I'm very new to it and have not tried cheese. Question: If the freeze dried cheese rehydrated and melted on the ravioli, would it do the same on the pizza? I'm thinking because of the sauce.
Great channel. What size of freeze dryer did you purchase?
Wow first time I saw such a thing, really cool. I have a question, is there any way to keep potatoes 🥔 more than usual?
Have you tried re-hydrating the cheese with milk? Wondering if it comes out better than using water.
You should probably use moisture absorbers to.
Which freeze dryer did you buy. I can't see to find information on the oil pumps to have or not to have. What do you have ? How often do you have to change the oil ?
How do you storage your freeze dry? And would it matter if it go, in the garage, which isn't attached to the house?
Try laying the dry cheese on a paper rack plate and spray to rehydrate. I do this for cheese on salad greens. While not as beautiful as fresh I think it's much better than mushy cheese with water and shaking or stirring.
John didn't really like that sandwich, you did say he wasn't crazy about the stuff! He did really like the pizza! I think it would be very good if you couldn't find it in the supermarket, we would surely appreciate it then!!!
I see Jon popped in as soon as the pizza was ready! ;)
Pepper jack for sure
I’m going to start drying the cheese
I'm thinking of buying a freeze dryer and cheese will be something I freeze alot of. BUT, just wondering if the cheese is any better freeze dried than dehydrated. Any idea???
Jonathon, thanks for the energy prices.
@The Provident prepper were did you bough the dough mixer?
Do you have to wet the cheese first or just top it on food and bake it ?
Does pre shredded cheese have additives to prevent it from clumping?
Can one grate a block of cheese instead of using the bagged cheese that contains silicon dioxide and get the same freeze drying effect?
Did you get the one with only the oil pump or the premier pump? I am not sure which i should get?
Cheese is the one thing I ran out of during the lockdown. This is good news.
Should everything you freeze dry be prefrozen?
What size are your trays, is your filter oil free thanks
How did you freeze dry the avocado? I've not tried that in my freeze dryer.
Can you store the dried yeast in a mylar bag?
What kind of mixer are you using? I love it!! 💕
@@TheProvidentPrepper , thank you so much! 💞
I freeze dried Parmesan and it turned out great but I noticed that there was grease on the tray when I was taking it off... Does this mean it is short term storage because of the grease left over?
Where do you get the Mylar bags?
Where did you get your flour storage container?
Which freeze dryer did you buy ?
How did you keep the avacado from Turning brown? My bananas turn brown, I wonder if its cause I ore freeze, could that be?
Can you freeze dry butter?
Cheddar!
What is that mixer? Never saw one like that.
Kylene: How much water was added to the freeze dried mozzarella to rehydrate it and how long did the rehydration take?
John: you need to get yourself some fast acting lactase tablets, I buy them in large boxes at Costco they are relatively inexpensive and make life so much easier for those who are lactose intolerant. I get them for my grandson so he can enjoy dairy. It is not uncommon for adults to become less tolerant of dairy as we age.
I have a question: how do you know how long to process each food item - or is it automatically sensored? Thanks for the video guys :) I'd hands down do mozarella cheese because we use it the most for pizzas.
@@TheProvidentPrepper :) thanks!
I use a layer of parchment over the tomato sauce & shredded cheese THEN cover with foil. I don’t want ANY ALUMINUM touching tomato products(acidic) it leaches into the food!
If fat is supposed to go rancid and most people discourage freeze drying fats, then why does cheese hold up so well to freeze drying. Is it more of a moisture thing vs fat thing? Thanks.
Would you recommend the reconstituted cheese for foods like salads and tacos? In other words, the cheese isn't cooked, just reconstituted.
Yes. I actually like the feta cheese on my salads just freeze-dried. Lots of flavor and a little crunch. You could reconstitute the shredded cheese. Not exactly like fresh but close enough to be good.
Hi when you say long storage for the cheeses do you mean 20 years or so and did you put in an oxygen absorber in the Mylar bags? Thanks.
@@TheProvidentPrepper Thanks heaps
Thank you. What size of oxygen absorber did you out in your quart bag? That wasn't wallaby bags.
Hi! I'm Prepper Zan & I've been documenting what we're going through here in Houston Tx., it's been horrifying! Food shortages, water contamination, dealing with freezing cold weather with no electricity! I'm trying to get the word out to all of the Prepping community so we as Prepper can further sharpen our skills as Prepper's & be prepared for the worse case scenario! This has been like the Apocalypse!
America needs to see what Texans are going thru. All we get in NC are little snipets and Cruz bashing. Most fail to realize he is on a federal level same as Earpiece Joe. Where has he been. Your state guys need to step up.
Trial run for the real thing I'm afraid. Thank you for your input
@@TheProvidentPrepper Thank you so much! Love your Channel!
How does the cheese taste on things like tacos, where it isn't melted? Is the texture weird? Thanks for awesome videos!!! #NewbiePrepper
Ok! This is such a teaser! Cheese! 😂 I wonder if you could put up freeze dried pepperoni and sausage for your pizza? How about some tomatoes for tomato soup for those grilled cheese sandwiches 🤤 I have a decent recipe for tomato soup using dehydrated tomatoes. It's yummy! Especially with a grilled cheese!
I have never seen a mixer like yours. It looks amazing. You are going to have to educate me! I love kitchen gadgets!
Pepperoni has too much fat to freeze dry well. Sausage does fine if you drain the fat and remove all the fat you can before freeze drying. Also use paper towels on the bottom of your tray and cover it too or the fat will sublimate with the water all over the inside of your freeze dryer. I know this from experience. What a mess. Tomatoes work great and can be powdered so you can make tomato paste, juice, pizza sauce or spaghetti sauce from it. Good luck and have fun!
@@nanewby0855 that’s great info. Thanks. I’m not blessed with a freeze dryer at this time but I do dehydrated tomatoes and they are fabulous. I powdered them as well. They are so versatile in soups, sauces, and mixes. 2 years ago I ended up with over 300 lbs of tomatoes 😵💫 that’s when I experimented with powdering. I figured I had plenty extra to play with 😂
Could you compare the cost of commercially freeze-dried cheese with the home freeze-dried? I’m sure it’s much cheaper at home. Just curious by how much.
Also, what kind of oil is used? I’m trying to decide if we should get one. We have multiple allergies in the house and I’m concerned about one of our family members having allergic reactions to the freeze-dried foods, due to the process. Trying to research if that could be an issue. Have you heard of this being a problem?
@@TheProvidentPrepper wow! That is an incredible savings! I’m loving these videos on your freeze dryer experiments. Very informative. Actually, all of your videos I’ve seen have been very informative. I really appreciate the hard work you put into your videos and all you share.
From the video, it looked like the Parmesan was.... oily? And if so? How long will it last in storage? Will the oil not affect that?
@@TheProvidentPrepper thank you for answering!!!! I LOVE Parmesan and was just wondering what I could get away with! Lol
Smoked Gouda!
All kinds of cheese 🤣😇🙏🏻
Why not use a spray bottle to help re-hydrate the cheese instead of adding water and shaking in a jar?
my choice would have to be PEPPER JACK slices,, then sharp to mild CHEDAR, then the rest of the choices,,,i have never heard of AVACADO on a grilled cheese, how did it taste? i put avacado on my peanut butter sandwiches as an old monk that i used to work for taught me,,, just another reason for me to get one of these dryers
@@TheProvidentPrepper i never thought about avacado on toast with peanut butter i`m trying that as soon as i can get some more avacados
Not all the way through the video, just at the point where you put olive oil in the pan for the grilled cheese and state you are cooking strictly from food storage so no butter...... My question, can you freeze dry butter? Maybe cut into tablespoon slices and freeze dry, then reconstitute that?
Cheeses are one of the biggest reasons I have wanted the freeze dryer so I am loving watching you all show us the process from start to stomach as well as the energy usage associated with it.
@@TheProvidentPrepper Well, that makes sense.
I can butter...it does very well!
🤤🤤🤤
Have you thought about freeze drying the sauce too?
@@TheProvidentPrepper I have not had a chance to try it yet. But that will be one of my first batches when I get my freeze dryer.
Have you tried cream cheese yet?
Does anyone know if plantbased cheese would preserve the same?
Not certain however I would imagine most plant based are made out of nuts and so on, high in fat/oils. This can go rancid over time.
Does the cheese have to be shredded?
@@TheProvidentPrepper thank you ☺️🍕
Curious why you wouldn’t use fresh cheese. Shredded cheese is covered with less than favorable items like sawdust type of things
@@TheProvidentPrepper 😉
@@TheProvidentPrepper lol I get that.
Was waiting for him to say this tastes like crap lol..
If still moist is not totally dry. Don't think u can over dry any food 😉
I heard your suppose to rehydrate your cheese overnight then use for a better taste. let us know.
Does the freeze dryer give residual moisture content when finished? You put oxygen absorbers in, so I was wondering if you had the actual moisture percentage or just that it snapped when bending?
Havarti
Make and can your own ghee
Chew, chew, chew, mmm... wait! "We're supposed to be critically evaluating this" 😂 How do you prevent the fat in the cheese from going rancid?
@@TheProvidentPrepper please share toco meat recipe.
@@TheProvidentPrepper I use tones toco seasoning. I do not have a Costco near me. When I used the Tones I think it adds grease. We use it on ground chicken breast and it tasted great but had grease in it that was not there before adding the toco seasoning. Love the videos. I am on the list to have my freeze dryer shipped. Got a free upgrade to stainless to help decrease my wait time. Also got the premier pump and extra trays. Got some extra Mylar bags, premium pump oil, and o2 absorbers already. Just need the freeze dryer b
@@TheProvidentPrepper how long will it keep without rinsing the hamburger? I cant bear to rinse off all that flavor or the grease.
@@TheProvidentPrepper how long will the cheese keep if it's vacuum packed and NOT rotated?
@@TheProvidentPrepper do you store the parmesan cheese any special way or just as it comes from the store? I wonder if it's already vaccum packed?
What kind of crazy mixer do you have? I've never seen one like it!
Have you used your freeze drier to sell ball jars in the canning process? I saw that on another video and it looked very easy and only took 1 minute to seal around 7 jars. If you have done it this way, what do you think about it?
Loved your cheese choices, but sharp cheddar would have to be mine. Can't wait till my drier gets delivered so I can get to it and try so many more cheeses!!!
I'd like to know about that strange mixer, too.
@@TheProvidentPrepper Thanks bunches again!!!
You will LOVE the Bosch mixer if you get one. It’s a workhorse!
@@Jean2235177 Thanks for the info!!!
@@yana1955 Read several of the comments that have been left. All good and yes, we want to get one too!!!
It’s NotYoCheese 😂
Don't worry too much on the measuring thing, everyone's tastes are different so the combination of quantities of each ingredients that are good for one person can be different for another person. Engineerspeak: You're trying to satisfy a highly variable biological need using varying biological ingredients. Lots of independent variables give a wide tolerance for task completion. If you really want to, you can do a series of double-blind experiments (Kyleen could be the baker with the exact list of ingredients per pizza relating to pizza A, B, C, etc, who would leave the room/kitchen, after which your child could pick them up and put them in front of Jonathan. Your child could leave the room and Jonathan could look and eat each one and write down comments.) with mini pizzas to see what is too much and too little of each ingredient. Not to influence the experiment but you'd probably find the tolerances are actually loose enough to see that eyeballing it (with Kyleen's well trained eye) is good enough. You'll also find that you're pretty lucky to have married a woman who is such a good cook, (and from scratch too!) it is getting increasingly rare nowadays.
🙋♀️🌺👍🏼😋🍕🍕🍕
your pizzas under cooked ' lady
First
Hey Gill 👋🏼❤️
@@Eyes2C. Hey Eyes