This is so good. LOVE the peak inside your favorite farm; learning how the product travels farm to cup. Very educational. Then you go back to the studio with a banger - "freeze distillation." SO good. I am not a chemist. I must ask, why would it be more or less concentrated based on when you pour how much milk has melted? Isn't it just the same milk thawing and you pulling it at different times? What science am I not understanding as you have not diluted anything right? Thank you Dan!
Thank you so much! Love this question and perhaps I should have said this in the video. The proteins, sugars and fats melt quicker than the water in the milk, so you leave behind an icey, watery milk block. Below, you gather the thick goodness full of the constituents that make the milk so tasty and with the delicious texture. I hope this clarifies, thanks for asking!
Great video! Your content is only getting better with time. I've done freeze distillation in the past as well and I agree with you that the creaminess is sometimes overpowering, but the sweetness is a big bonus. These days, I find the best flavour actually comes from mixing oatly with whole milk in equal parts. The fat content is lower but I think the flavour is often more complex (and another bonus is that it's easier to texture with the nanofoamer)
Going to give it a try for sure! Looks amazing! Thanks for sharing!!! Do you think this technic would work with almond milk too? (Vitariz rice and almond milk to be specific)
Thank you! And great question - I haven’t actually tested it. I suspect it would still work but can’t say definitely, I’m afraid. Do let me know if you test it though, I’d love to find out!
This was an excellent video Dan! I loved the little field trip and introduction to this technique. Great job. I'm curious if freeze distillation might work with something like grapefruit juice? Or even a low enough ABV liqueur to freeze. What do you think?
Hello! Thank you for the great video! I’d like to ask, is it a concern that the condensation from the bottle is also going into the vessel below while the distillation process is ongoing? If so, is there any way to prevent this?
Thanks for the kind words, and great question! The thawing process should be carried out entirely in the fridge so I would expect there to be much less condensation than thawing at room temperature, as the temperature of the frozen milk and temp inside the fridge are much closer. Another great reason to do this in the fridge! You could also wrap a clean towel round the neck of the upturned milk bottle to catch even more.
Kinda envy you of having access to this kinda milk. Milk isn't that transportable compare to coffee, sadly. Tried freeze distillation a few years ago. Stopped because I dunno what to do with the remaining 'ice water'. True to this channel theme from video one, I'm sensing you have a solution for this 'waste', maybe??
I like the 25% concentration obviously because it allows you to blend with non-FD milks, but also because the remaining milk is still somewhat usable - I add it to protein shakes or smoothies but I’ll see what it can bring to cocktails. I’m thinking of freezing it into cubes and shaking some drinks up… 🤔 let me know what you do with it!
Thank you and noted! Without going into too much detail, I learned a good lesson about ND filters that day so will keep pushing to improve every video!
Wow, great video. Really interesting stuff! Defo will this technique.
Thank you, hope you enjoy it! Come back here on Sunday for a very cool way to use it!
This is so good. LOVE the peak inside your favorite farm; learning how the product travels farm to cup. Very educational. Then you go back to the studio with a banger - "freeze distillation." SO good. I am not a chemist. I must ask, why would it be more or less concentrated based on when you pour how much milk has melted? Isn't it just the same milk thawing and you pulling it at different times? What science am I not understanding as you have not diluted anything right? Thank you Dan!
Thank you so much! Love this question and perhaps I should have said this in the video. The proteins, sugars and fats melt quicker than the water in the milk, so you leave behind an icey, watery milk block. Below, you gather the thick goodness full of the constituents that make the milk so tasty and with the delicious texture. I hope this clarifies, thanks for asking!
that makes sense, thanks!
@@DANFELLOWScoffeecocktails
Great video! Your content is only getting better with time.
I've done freeze distillation in the past as well and I agree with you that the creaminess is sometimes overpowering, but the sweetness is a big bonus.
These days, I find the best flavour actually comes from mixing oatly with whole milk in equal parts. The fat content is lower but I think the flavour is often more complex (and another bonus is that it's easier to texture with the nanofoamer)
Thanks Durand, that means a lot! That sounds like a good blend, I’ll give it a go!
Going to give it a try for sure! Looks amazing! Thanks for sharing!!!
Do you think this technic would work with almond milk too? (Vitariz rice and almond milk to be specific)
My pleasure, thanks for the comment! I find oat to respond the closest to dairy when it comes to alternative milks.
Great video! Will this technique work with lactose-free milk?
Thank you! And great question - I haven’t actually tested it. I suspect it would still work but can’t say definitely, I’m afraid. Do let me know if you test it though, I’d love to find out!
This was an excellent video Dan! I loved the little field trip and introduction to this technique. Great job. I'm curious if freeze distillation might work with something like grapefruit juice? Or even a low enough ABV liqueur to freeze. What do you think?
Thanks so much! You may want to watch the video next week to find out! 😉
Hello! Thank you for the great video! I’d like to ask, is it a concern that the condensation from the bottle is also going into the vessel below while the distillation process is ongoing? If so, is there any way to prevent this?
Thanks for the kind words, and great question! The thawing process should be carried out entirely in the fridge so I would expect there to be much less condensation than thawing at room temperature, as the temperature of the frozen milk and temp inside the fridge are much closer. Another great reason to do this in the fridge! You could also wrap a clean towel round the neck of the upturned milk bottle to catch even more.
Awesome 👏👏👏xx
😆😆😆
Kinda envy you of having access to this kinda milk. Milk isn't that transportable compare to coffee, sadly.
Tried freeze distillation a few years ago. Stopped because I dunno what to do with the remaining 'ice water'. True to this channel theme from video one, I'm sensing you have a solution for this 'waste', maybe??
I like the 25% concentration obviously because it allows you to blend with non-FD milks, but also because the remaining milk is still somewhat usable - I add it to protein shakes or smoothies but I’ll see what it can bring to cocktails. I’m thinking of freezing it into cubes and shaking some drinks up… 🤔 let me know what you do with it!
great video, little bit too saturated on "what makes great milk" segment for my taste, but great work with focus, and overall quality of camera work!
Thank you and noted! Without going into too much detail, I learned a good lesson about ND filters that day so will keep pushing to improve every video!