The Best Milk You’ll Ever Taste (USBC 2022)
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- Опубліковано 2 жов 2024
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Have you had freeze-distilled/fractional distilled milk before? What did you think?
Dairy milk isn't for everyone but if it's up your alley, you might give this a try as an experiment!
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To reiterate on my corrections!
1. The rules state that you must use dairy milk, but it does not specify that it can be only whole milk!
2. I definitely didn’t mean to say “liquid mass” over and over again. Please forgive me.
Okay, good talk, y’all.
I honestly didn't expect to see a purification technique I learned from graduate level organic chemistry, but I am pleasantly surprised. Also, my historian linguist brother showed me an extremely similar protocol used historically with alcohols. Just two trivia bits.
If I had a nickel for every time something you posted actually crossed over with my research I'd have two nickels. Which isn't much but it is *very* weird that it has happened twice.
When you freeze distill, which part do you keep? The part still in the milk jug, or the part that has come out into the pot? (I'm guessing the part in the pot, since that's the only part you can taste?)
I have two questions:
1- would the container you use to freeze the milk and then filter it into affect the quality of the distill?
2- Are you supposed to run the milk through like a coffee filter in-between?
This is a liquid mass moment
@@GabesHacks She really did just skip over the most important part, didn't she?
Chemists call it fractional crystallization. It relies on the interesting physics that when substances crystallize, they tend to crystallize pure. In the case of milk, when the water freezes everything else is excluded from the ice.
That thing happen to my coca cola for accident
Do not do it, Is disgusting
It’s the old way to make things like good old American AppleJack. Don’t do it. It concentrates the non ethanol alcohols and is a great way to go blind.
wow I understood what she said much better with your explanation! long live science~
Back in the good old days I could get my tactical kegerator temps down to about 15-20F keeping that pesky water out of my mug.
@@adbreon That'd a myth. The ethanol in apple jack should be way higher than the methanol. Methanol isn't that bed for you until your body breaks it down but the body prefers tp break down ethanol. Because of the high ethanol and low methanol your body will break down next to none of the methanol and you'll be fine. Fun fact, one of the medical treatments for methanol poisiong is just to get drunk.
The process of Freeze Distilling is/was colloquially known as "Jacking". This process was most famously used for distilling cider, creating a distilled spirit known as "Applejack" This technique has fallen out of favor for distilled spirits these days. So this could be known as "Milk Jack" and that is something that I never thought I would ever say.
It fell out of favor because its a bit dangerous and Paul mentioned, you risk of poisonings. Some still do it in very small batches at home but its still very risky if you don't know exactly what you are doing.
SO THAT'S WHERE THE PONY'S NAME CAME FROM
@Paul Ridgeway If you don't fear blindness, liver failure, or death then no its not risky at all. You are still consuming the dangerous compounds that would typically be removed by proper distilling, there is a reason why distilling at home is technically illegal in many places.
Belated, but Punch has a great article on modern jacking. Apparently some bars are jacking spirits and then reconstituting up to proof with another liquid. Think jacking a rum and then returning it to 80 proof with coconut water
Hmmmmmm..... APPLEJACK
I'm rewatching this after 12 hours of distillation and all I can say is this is the milkiest milk I've ever tasted
My lactose intolerant body: "Haha, I'm in danger"
I just try this with milk that is lactose free and it works and it’s amazing
Interesting, but you magically jumped from an upside down gallon of milk in the refrigerator to a 1/2 gallon of freeze distilled milk. What is the process between the two? What should one expect? Do the sugar/fat/protein component drain into the pot, leaving the more water centric milk iceberg in the plastic jug?
Thx
Exactly that!
Ohh, ok! Cool!
I had the same assumption but was also confused. I skipped back a few times to see if I missed anything.
had the same question, thanks for asking and Thanks @morgandrinkscoffee for responding :)
My husband says that the fats/solids/sugars would thaw faster than the water if they even freeze at all. So you’ve basically removed ~some~ of the water content, but not all. And yes, you may see an iceberg left over in the plastic jug!
An Evaporated (which can also be done at home) vs condensed vs freeze distilled, with milk, fairlife, and cream 9 way comparison would be interesting. So much to try now.
Fairlife whole milk is the best creamy tasting so far and without any lactose side effects..lol
@@zcmdzpp127 appallingly no sweetness at all, incontrast to lactaid: about doubled sweetness
@@ve1803 lactase makes the milk (Lactaid Milk) unnaturally sweet…when lactose is broken down…
@@zcmdzpp127 hence about twice as sweet. Imo its natural, nothing added(enzyme negligible), nothing taken, like Maillard reaction doesnt make it unnatural. Ultrafiltration actually takes away stuff.
@@ve1803 I like that it lacks the sweetness. Milk in the US feels too sweet. The lactase breaks the lactose into glucose and galactose so of course it feels sweet.
My dad used to freeze milk. When it was thawing I'd use it in cereal. Drove him nuts because all that was left was white water.
Lmfao tysm for that laugh
I am a biochemistry major and I have done fractional distillations (with heat) in my organic chemistry labs and it’s really cool seeing how a similar process can be used to improve the quality of milk
So basically evaporated milk kinda of right? If so I tried that and it's really good.
Just an idea for the leftover "waste", you could easily use it to make a dulce de leche! Simmer down 2 quarts of your "whey" to about half volume, add 2 cups of sugar, continue to simmer until you get the color you want, then add 4 Tbsp cold butter to prevent it from seizing. Season to taste :)
Finding a way to utilize the leftover "whey" would be game-changing. I wonder if you could manage a very soft ricotta or similar cheese with the leftover components, or if you could stop the process a bit early to get say, 80% of the fat/sugar/protein while leaving a bit behind, and then introducing just a bit of water to the initial output to get the viscosity you want.
I will probably just toss it around with other stuff from the fridge and try to do a pasta sauce or something. Let's see if it works :)
I usually toss my leftover whey in with my soups, works really well in tomato soup
Make dulce de leche :D
I think the traditional whey is actually being removed as the targeted compound, leaving the water behind.
Use it to make pizza dough. I highly recommend it!
When I was a kid, my parents used to buy bags of milk (Canada) in bulk when it was on sale and stored them in the freezer. One time I couldn’t wait for it fully defrost and poured a glass. Ever since then I was hooked and kept having milk that way. Only downside was the watery milk left when it was fully defrosted lol
I like the glasses! they look cute on you ^^
I wonder if it would make a difference using milk from a breed besides Holstein (which is the typical commercial breed, known for having watery milk) Like, for instance, if you got milk from a Jersey or Guernsey instead, it would also have a much higher fat content, and thus a more buttery flavor by default.
True, but we don't know how this competition restricts ingredients so she couldn't count on being able to get it. Basically how Iron Cheffy it is?
All other milks that aren’t jersey milk are water just lying about being milk to me.
Morgan: "hey guy's, it's day-before Morgan"
Me: *gasp* "Day-Beforgan!"
Morgan, my machine broke and I'm saving up for a new one, in the meantime my friends got me a nespresso milk frother, which hates whole fat milk. I did just what you said in this video and can only say I am absolutely blown away with the resulting milk that even came out of a nespresso frother. Even the flavour profile completely changed. Thanks for this tip, it will be a regular activity in my life now. I had been freezing my milk for years but didn't realize this happens
I'm a chemist and have said for a long while now that cooking (which includes coffee) is, simply put, macro chemistry
Baking/cookery is science for hungry people
In the world of cheap beer you typically see a regular version, a Lite version (fewer calories, less alcohol), and an Ice version. Ice Beer uses a similar principle, lowering the temp of the beer below 32F and skimming off the ice crystals, which are just water. What you're left with is a higher alcohol, higher calorie version of beer. Drunker, faster, for cheaper! Ugh...
There is a frozen mead (fermented honey water) thing, to make a sortof brandy with out all of the work. I can't remember what it is called.
For years I have seen and consumed beers with "ice" in the name while never once questioning if it had a meaning. Thank you for passing on this information, even though it won't improve the taste of natty ice.
@@banditbuli Yellow Ice???? Be careful Samuel!
Wow this is actually how I would have my milk in cereal. My mom always bought milk in bulk and froze it. The milk that thawed is so much richer. And the leftover is less milky and watery. I never even thought about being something so interesting.
You're such a charismatic barista.
Best of luck in the contest
Love your new glasses! How does your kitty feel about them?? When I got contacts and stopped wearing glasses it threw our dog for a loop!
I wonder if you can make this work with directional freezing, the way you'd make clear ice: put milk in an insulated, open topped, cooler. Put the cooler in the freezer. Wait maybe 5-10 hours and skim the ice off the top.
If you weigh the ice you should be able to keep track of volume, and if you're only partially freezing the milk, rather than completely freezing then part thawing, it could be the difference between 50 hours and 12.
I've got some milk in the freezer now to give it a go.
*UPDATE*: it worked, I think? I don't have a batch done the long way for comparison, but it's tasty, at least!
A caveat, though; you save space (as you don't need room in the fridge for a drainage bowl) and time (2L took me 12 hours), but it's fiddlier.
I used the container for my ClearlyFrozen ice tray, as it's the only insulated cooler I have that I can fit in my tiny freezer. Left 2L milk for 12 hours. The fat had risen to the top, most of the water had frozen in a stiff block just under that, but some had formed a fragile cage under that.
To extract, I scraped off the fat with a spoon, into a bowl. Then tipped everything into a big, clean oven tray. Lifted the whole ice structure up and turned it this way and that to get as much milk out as possible. Drained the tray into the bowl through a colander to remove the ice that had fallen off. Finally the remaining ice went down the drain, and the bowl of milk went back into the original milk bottle, which I shook thoroughly to recombine with the fat.
Soooo... More work, less time. Pretty complicated, but not difficult. Sharing an apartment with friends in a big city, though, I just don't have the space for the approach in the video, so maybe this'll help people with that problem :)
it would be a lot easier that way, for sure.
Hi guys.
Another, simplification on this alternate methods is to fully freeze the milk.
But then leave the container closed and let it melt slowly, at room temp, but still sealed. Until it is partially thawed.
As the temp rises, each component will fully melt as it reaches its melting point so after 3-4 hours you have a heavy distillate with a fair amount of water ice suspended in it.
Now just shake up your, still sealed, container. To get basically a whole milk slushy. And pour it through a strainer/sieve. This catches out all the ice.
If you experiment a bit you will find your preferred melt time and output ratio.
This is basically the same technique as fanboys but way more lazy.
Good luck!!
Their is an analogous wine product, Ice Wine, (or Eiswein in Germany, where the process was first used). They keep the grapes on the vine, past the conventional harvest, and the grapes evaporate / raisin, on the vine. THEN, they wait until winter comes and freezes the grapes, at which time, they harvest, press them frozen to get a honey thick must which intensifies the flavors. It is sublime and I highly recommend trying it. Canada makes good Ice Wine and even one California winery makes an ice wine by placing grapes into a freezer. Cheers!
Hi Morgan. I come from Jersey, the original one in Channel Islands near the UK/France.
Jersey has a number of famous namesakes, like New Jersey or sports tops or woollen jumpers... but our cows (Jersey Cows) are a renowned dairy breed exported all over the world. Often used to mix with other breeds to "fatten up" whole milks. It wouldn't be surprising if the milk you just drank contained a % of Jersey milk. If you look around you might be able to find whole milk made entirely from Jersey cows. Should be circa 5.0% fat content, more proteins, calcium and nutrients than any other breed. Thicker, creamier, distinctly "buttery" and will probably be far less sweet, especially when drunk fresh/cold.
In my Brooklyn, New York store, we get Jersey cow's milk! (Brand of dairy says "Ithaca" here.)
@@Ma_Ba There you go! I assume you've tried it. How is it?
It appears to be another "Cream on Top" like in the UK they have a brand called "Goldtop" or something. Which is funny because in Jersey that's less common and our major dairy collective sells homogenised milk.
@@naycnay Public television here made some lovely documentary on island animals. Special outcomes of cow, sheep, horses.
@@Ma_Ba The milk is "Ithaca Milk". They do in fact have Jersey cows for their milk. Its is way better than the stuff you usually get from the grocery.
@@jennifersvitko5997 Yes, we wrote a bunch on this. Love it. Also a yogurt by Ithaca dairy. The cows are small and that's an extra cute fact.
Rather stable price compared to other milk too.
Very interesting and learned something today. You didn't show the process from unfreezing in 30 hours to how you separate. I wondered if you separate and did a search. I discovered when it was first done in the contest. Is the separation your secret part of the process? Otherwise would be great to see.
Really a missed opportunity to not call day before Morgan "day beforgan" xD
I used to freeze distill my milk and loved it.
But what's the difference between this freeze distilled milk and double cream milk, which has a fat content of 6% (idk why it's called double cream when Normal whole milk is 4%).
To me they taste pretty similar.
Is using straight up double cream milk against the rules?
Just seems simpler to use that instead.
No, it’s ~3%
I was wondering the same thing. Would higher fat milk or milk plus a little cream give the same result for much less effort and waste?
Came here for the same reason. In essence this distillation is just removing some of the water content, that seems the same to be as upping the fat content of regular milk and is a much simpler process. I don’t steam milk for a living though, so maybe there’s something there I’m missing
@@notme123123 Most definitely
Heavy cream milk has no sugar content. Freeze distilled milk has twice the sugar content by equal volume.
As someone who is known for dumping large amounts of suger and creamer into my coffee, I need to try this
I started this process a few days ago… and today I made an iced latte with it. Holy cow! That stuff is SO rich! Gonna have to dilute it a bit with other milk, I think.
How about making the left over ( or byproduct?) into bingsu / halohalo / any icy recipe. It would be great just thinking about it 😂 so it wouldn’t go to waste
Omg putting flavored syrup on the left over ice milk sounds amazing!
Thank you so much for this video. I get freeze distilled milk tetra packs just for my coffee and my entire family gets annoyed on my pickiness. Now i can just send them this video and drink my coffee like a boss.
So do you just bring that homemade jug in with you and that counts as whole milk? Or do you have to do some of the prep onsite?
During my previous experiments with distilling, i found taking many small fractions over the entire distillation, tasting each one separately to find the desired fractions and discarding the rest. I assume the same can be done with this.
I think the real difference is you have a lot less control with freeze distillation. The temperature of the frozen liquid is going to be much less uniform than vapor. Imagine if your cuts were discrete cut off points instead of a continuum.
all creams are just whole milk with reduced water content so it's technically not "whole" milk, that being said i think it's awesome and will be amazing to use in competition.
She could get that kind of result by using higher percentage milk (which this actually ends up being, as you said). Or mix it with cream to get the percentage up. If freeze distilling is allowed, cream should be allowed, too.
@@Nostalgia1709 Freeze distilling doesn't involve churning.
@@sammiller6631 i know?
Heavy cream doesn't contain sugar like whole milk does. Freeze distilled whole milk is twice as sweet by equal volume.
I do Keto-Carnivore & LOVE putting heavy cream in my capps & flats. It seems to be unpopular but it tastes so delicious to me. Oh yeah... congratulations on your US Barista win 🤓
Just wondering what is your thoughts on using lactose free milk? I think it creates a tastier and sweeter steam milk and actually prefer it over traditional whole milk. I have to give this a try and see how it compares. I am looking forward to seeing the rest of this series. Good luck on the USBC.
I know I'm a whole month late to this, but wouldn't the leftovers be similar to skim milk? I'm sure there are uses for that, right?
Hmm, what would the practical difference be between freeze distilled milk and say half an half? I've made latte's for my wife with half and half and it works perfectly but I really feel that the carb and fat loading is just a bit too extreme.
Absolutely none. This is just some lawyer-y way of getting around a written regulation which stipulates milk must be used instead of cream.
@@waytospergtherebro Thought so.
Freeze distilled milk is much sweeter than whole milk. Whole milk is twice as sweet as half and half by equal volume.
@@illiniwood Exactly, this concentrates the sugars and proteins along with the fats.
That's pretty neat, I don't think that whole milk is still the 3% fat content that it used to be though!
You ARE actually making it into more of a cream, no clue what percentage it would be though, if your losing half the water content, then milk fat content may be 8-12% NOT sure about the math.
"The Morgan of yesterday" part completely jumbled my German-English brain, since "morgen" is the German word for tomorrow AND morning.
My fiancé has fallen for the art of coffee making (some because of me but also because I watch you and he’s interested) and he now insists we must do this. We have to clean out our fridge now and set up a milk station
I wonder if you could achieve a similar effect by combining milk + half & half to get to the target fat content. I don't know if it would separate though.
I'm sorry, but this is just hipster wankery. That's not ''freeze-distilled milk'' that's cream.
Stupid question: isnt cream basically milk with less water? Would you get something similar if you mix whole milk with a bit of cream? The answer is probably no otherwise nobody would bother with this. Can anyone explain why though?
Cream has no sugar content. Whole milk contains sugar, so when it's freeze distilled you end up with milk that's twice as sweet.
Can somebody say if its worth a 20 min video for putting the milk in the refrigerator and then for 24 hours in the fridge? Or are there are some more information. Thanks in advance :)
I wonder if there isn't a way to freeze distill quicker by increasing the surface area. Freezing and thawing a huge block of milk at once I would think would take the longest time. Freezing the milk into ice cubes and then putting a colander into a pot and throwing the cubes into that might be overall quicker. The cubes should also freeze quicker. Of course that's more work and probably more mess... Maybe a baking tray or sheet pan and break up the resulting mass into shards instead...
I've done this with hard cider to concentrate alcohol and make some old school colonial apple liquor. Separating a gallon into multiple water bottles does make it go a lot faster. I think ice cubes or shards off a sheet pan would melt too quickly and you'd retain a lot more water than you're trying to discard.
@@thisguyaa63 Ah, multiple bottles...nice thinking.
If waste is a concern I'm pretty sure you can could throw the milk ice in a blender and make a snowcone base but also isn't it mostly just water that is being thrown away so it is really wasteful?
Very interesting
I came up with a less “wasteful” version which is what I drink
I use regular whole milk with about 1- 2. tablespoons per pitcher of 40% (heavy) cream
For me, the 40% cream makes a difference
I do something similar with leftover heavy cream when I make Alfredo. I may be going heavy with it but it tastes very good. pretty much I use a splash of heavy cream in every frothy milk I make for coffee. Would be interesting for someone do a taste test. Distilled milk vs Spiked milk.
@@ernestomartinez8302
Pretty much exactLy what I do
Btw… in case you are feeling lazy…Costco has some pretty good prepared chicken Alfredo
The moment Morgan makes a new video:
:)
MorganWearsGlasses, nice. Now we just need MorganReviewsBooks
Never would have thought to freeze milk and thaw it to "get more" out of it.
learning new things daily.
I'm going to have to try this some time in making a Chai.
I buy raw milk in bulk, 4 gallons at a time, and freeze then thaw when I need it so this would be super easy too do. Also, for those that haven't had it, raw milk is amazing compared to store bought whole milk. It's sweeter, and creamier, it's great for gut health, and people that typically have issues with milk don't have any with raw because the bacteria helps break down the lactose
So, how awful do you feel after tasting all that dairy milk? Are you going to survive this competition?
I can drink about 4oz safely without lactaid, I’ve found. Any more than that and I get in the danger zone X)
It strikes me that this is a lot like evaporated milk (not sweetened condensed milk), but with a cold process rather than a hot process. Both take out a good deal of the water from the milk (typically 60% removed from evap), and it probably wouldn't really make a difference if you were making a chowder or casserole and were really cooking either water-reduced milk. Correct me if I'm wrong, but it seems like most milk drinks want to heat the milk without really cooking it, and that the cooked milk flavors are generally something avoided. If that's the goal, cold-evaporation makes a lot of sense.
But it's not like evaporated milk coffee drinks are unheard of.
Was thinking the same... Sounds like a complicated way to get evaporated milk.
@@kaqqao In some ways, yes... but I can see it make sense, in the way that cold brew tastes different from coffee brewed hot, even if later iced down. Milk is one of those things that changes in flavor a lot once it gets hot enough.
Is the freeze distilled whole milk essentially twice as fatty/calorific as the original whole milk (as you've condensed the fats/sugars/proteins and removed water)
yes
4:20 Morgen in german means tomorrow and I laughed more than I should.
Mom always had a little can of evaporated milk in the fridge to use in coffee. Years later, I had a freezer used for fish & game and bulk foods. Many people use jugs of water or ice packs in freezers to take up space and to keep everything cold should there be a power outage. I used gallon and 1/2 gallon jugs of milk, bought whenever it was on sale. When camping, frozen milk stays cold longer than regular ice. As it melted, we'd use the milk for coffee and cereal; at home when i had a frozen jug in the fridge to thaw, I'd use it in coffee. The flavor was similar, but much smoother than canned evaporated milk. Eventually, I'd put 2 jugs of milk into the fridge: 1 to thaw enough for coffee, the other to thaw completely for usual milk use. I always just tossed the jugs into the fridge to thaw, BUT the procedure of inverting the jug in a larger pan is a brilliant idea. I kept the partially thawed coffee milk in an antique milk bottle I still use today; the rest of that milk was allowed to thaw, then added to regular whole milk for cooking and cereal. The freeze/thaw procedure predates Ben's "discovery" by nearly 40 years.
It's important to always keep containers clean between milk refills. There is a residual film of fat coating the inside that soapy water doesn't adequately remove. For a gallon bottle, dissolve 3 Tablespoons of dishwasher detergent powder in boiling water and mix with water to completely fill the bottle. Let it sit overnite, agitate, drain & rinse. This same dishwasher detergent mix also works well in coffee carafe and thermos to completely remove the accumulation of brown coffee residue
Yes let’s have the dirty milk jug sit in the milk
No way to prove whether or not she washed it.
I've heard of this freeze distilling method for distilling apple wine into applejack, but never thought to use it for milk. Very interesting!
This tomboy is the best looking tomboy ive eve seen i love her she so cuteee
I wonder how the milk would taste with Mushroom coffee
You should try that with lactose free milk to see how the increases sugars that were released from the lactase enzymes would compare.
Love your videos ❤️ I’ve been watching them for a few months now, and also seen your reels pop up on my feed. That’s actually how I found your channel!
not sure if youre allowed to use raw milk, or if youre even able to get it where youre at (some places have really strict rules on selling raw milk; here i have to "own" a portion of the farm im purchasing it from), but might be worth a try. you get a much thicker and more dramatic flavor profile from it that can really add a lot both for just drinking the milk itself and using it in mixed drinks.
This works w almond milk as well. Freeze almond milk in ice trays, let few cubes melt overnight, use in coffee next morn. Its NOTICEABLY SWEETER and more viscous.
Or you could just use more almonds per water when making it. That's probably a much quicker process than freeze distilling it..
The new glasses look good. Definitely wear them for your competition. People always associate glasses with being smarter. I bet James Hoffman doesn't even have a prescription.
Omg those glasses look so good on you! :))))
Why not just use half 'n half or heavy cream? I understand for the competition that is not an option, but for home use, is there an advantage to fractionally distilled whole milk over half 'n half?
Better yet, evaporated milk. I see no reason that wouldn't work out really well. Sweetened condensed milk already tastes fantastic with espresso, this would be a good halfway point
My thoughts, also. If you want really great milk, travel to a country where raw milk is legal, and get some fresh from the farmer. Use it up in a day and don't drink too much at once, though.
@@tejasvidwivedi5978 Evaporated milk is made for cooking. Putting it in your coffee would make it undrinkable. Even if you cut it with regular milk it's still pretty nasty.
Heavy cream has no sugar content. Freeze distilled milk has twice the sugar content than whole milk by equal volume.
So if you refreeze and re distill the milk a second time will it get sweeter?
Being lactose intolerant, I haven’t had that much dairy. Was wondering how this would differ from a creamer? Actually I have no idea the difference between half & half, whip cream, heavy cream, evaporated milk, condensed milk, or if there are other variations. I don’t think I even understand what it means to have 1% vs 2% milk.
Coming from a guy who live in a town that doesn't have that much variety of milk (everything is processed), i use creamer a lot and i can tell some difference. First, creamer is much thinner and the creamy taste is more like after taste in your mouth rather than upfront. The foam (I use French press) can be made, but it quickly dissipate. Until now, I'm still figuring out how to make creamer taste more like milk, but so far my results are : "If you just mix it with a lot of coffee and ice, most people don't know the difference"
Note : Tried mix creamer and powdered milk once... It didn't have significant difference, at least for my amateur tounge
Have you tried this with anything like lactose free or non-dairy milks? Would be curious as to how these would turn out!
I want to try this with Soy
Weird, I was told that if milk was frozen that it won't froth properly, yet here you are proving that it is the opposite!
Maybe regular defrosted milk won’t? I’d guess it has something to do with the separation of water & fats that is actually desirable in freeze distillation. (But that’s just a guess, someone please correct me if they know better!)
I'm a barista in NY, and I just found you again through mythical chef Josh! So glad to have found your channel again
Not sure if someones asked but have you thought about using milk from a specific dairy?
I know from experience some cow breeds give pretty different milk.
90% of US milk comes from Holsteins (fat 3.7%, protein 3.1%) whereas the Jersey cow gives milk with fat 5% and protein at 3.8%, another interesting milk cow is the Guernsey Cow which has milk precents similar to Jeresy cows but its golden in color due a high beta carotene content which gives it a unique flavor.
Thank you for reading my cow milk fun facts
Isn't a vacuum chamber faster? You still have the advantage of cold evaporation. Maybe it destroys the milk , idk? But I think it's worth trying!
Isn't this basically just Half and Half
Just wanted to say. Your slide in "Hello there" brings me immense joy ❤
I'd be curious to try this compared to a full on half&half to see just how different the butter fat content would be between them.
A Spanish cortado is a very common order in Spain for breakfast at the bar, but it's different, since a Cortado in Spain it's espersso with a Splash of coffee to "Cut" trough the bitterness,
and A Cafe Con lenche (A coffee with milk) would be what in the US is known as a Cortado Half milk half coffee.
I found similar results of freeze distilled milk by mixing powdered milk with really low amount of water. Not as perfect as the distilled one, but it's close enough if you want a nice thick milk without 30hr of waiting
🇹🇷i love you Morgan . Çok başarılı olmanı diliyorum , hayat yüzünü güldürsün daima.
there is another trick. To make your milk taste a little bit different and creamer. Instead of going to that whole process of freezing your milk. Get 1 L of regular homogenized milk. And 1 L of half and half cream. mix both of them together. Then steam them. You pretty much get the same effect. But milk is not always milk. Certain milks taste different in different countries. For instance Austria having the best milk in the world. And Minnesota having one of the worst tasting milk in the world. This is where we run into a problem. And it Alters the taste of the coffee. As I am from Winnipeg Manitoba Canada the milk here is 50/50. I suggest trying this trick in smaller quantities. as I am a coffee lover. I hope everyone enjoys their cup of coffee. And has a beautiful day. Please stay away from coffee pods. That is just instant coffee put into plastic. And they charge you way too much money. buy coffee beans and grind them yourself. You will enjoy your coffee much more.
I do have to wonder, would you be able to use the leftover waterier milk similar to how you might use whey from making cheese in breads like French loafs and things like that? Just curious. Does it end up similar to the “butter” milk that you have at the end of making butter homemade (the liquids left over after you beat the fat from whipping cream)? Or similar to the whey after cheese?
Also just curious would you comparatively be allowed to use a higher content dairy milk since you can use a less fatty dairy milk?
Whey is acidic from the fermentation processes used for making cheese. This would be more like the liquid from making butter, provided the butter was made with sweet (not clabbered) cream. Largely whey is used for that acid in baking so it won’t work the same way.
I would consider using this in place of water in any cake or cookie related baking mix, and perhaps refreezing it into cubes to make smoothies
@@adbreon wow! That’s so cool! I hadn’t known that! Thanks for the cool info!
@@cake2121 that’s sounds like a good idea! I’ll have to try it if I end up trying to make this fancy milk!
I am surprised that this is allowed in the competition since the milk is no longer whole milk after distillation.
Whole milk here in the US is 3.25% milk fat. When you distil it you are increasing the milk fat well above that whole milk 3.25%. It would be interesting to see what % the distilled milk comes out as. And also how it compares to just mixing in cream to whole milk. - There are a couple new video ideas for you Morgan.
The process that milk goes through is a lot more involved and interesting than I ever imagined before I learned about it from a dairy farmer. The most interesting part is that All the fat is removed via centrifuge and then added back in at the correct percentages and homogenized to create Skim, 1%, 2%, Whole, etc.
Or you could just buy an old hand cranked De Laval cream separator and take that to your barista competitions and save yourself days of work. I'm sure everybody is allowed their own gadgets to use right?
This is great! Can't wait to tell my girlfriend that we are going to spend even more money on homemade coffees. 😂
Can everyone recommend me a good budget coffee machine for a personal use. One of my friends birthday is in few month. my friend loves coffee so I thought about giving a coffee machine as a gift. Personally I have no idea about coffee machines.🤔
Am i missing something, but this seems to be same thing as Kondensmilch in Germany, which is a Water reduced Milk with 60% less Water, but it is made by cooking it into a "paste" like form, instead of freezing.
I do this with my homemade cider to make applejack (note that im not selling or giving any of it away, so its totally legal where i am). Never considered doing it to something other than alcohol, but i might have to try this next time i have some stuff in the freezer.
See, I just assumed that heavy cream or ½ and ½ would get you the less water more goodness thing. I'm sure this differs in some way, I'm just now sure how.
I tried this with borden 2 percent and couldn't believe how sweet it became, too rich to drink alone so I made Carmel hot coaco with it. My gf said it was like drinking a cookie
Good video. New Sub.
Can you do this with ultra-pasteurized whole milk with similar results?
This is the best thing I’ve seen in a long time😁. I love milk and making it ‘stronger’ makes me very happy.
I just use Fairlife. Its expensive but tastes a tad bit better for some reason. No need to do freeze distillery if you don’t have time.
I like to use Malk because of the extra Vitamin R
I love this series and I’m excited to see where Morgan goes here ❤️
You should be able to make something similar with the right ratio of milk, cream, and evaporated milk. Might not taste quite as good, but it'd be a lot easier.
Actually, I tried this. I even used the best quality evaporated milk I could find. It was still so bad it was nearly undrinkable. Evaporated milk is made for cooking, definitely not as a drink.
@@illiniwood it may be up to personal preference. i make irani chai with evaporated milk and whole milk (as dessert not a daily thing lol), and it’s amazingly creamy
The "Got Milk 🥛?" Comment you guys were looking for 😂
Honestly don't know anything about coffee, I just subbed because she's mad cute
i don't know what brought me to this video . i was watching a construction video and now i'm watching a girl talk about milk and espresso competitions , it's also 3:30 am............................... i hate the internet