And the communist cameraman. So he was licking it off himself because that’s the first time he’s eaten in weeks. We were able to figure out a solution. I put the trays in the machine, then I poured the milk into the machine. Then that worked. Then we did the, how many eggs is this? Ugh! No, I balled it. So what do we got here? Five times six is what? Math time. Eight, sixteen, and then thirty. Now, I’m going to let you talk about the peanut butter in a minute because this was a process, right? A process.

Peanut butter is one of those things that’s great because it’s got a lot of calories. It’s got a complete protein as far as I know. But eggs, even though egg prices have actually went down significantly in the last couple weeks, largely due to government subsidies, I should add. So there’s been some artificial meddling of the markets there. Nonetheless, eggs are just a super food. Did you know that eggs have the highest biological value of any food? Do you know what that means? When you look on a package of a food and it shows you a certain amount of nutrients, your body is only actually absorbing so much of that.

So even though it says, like, you know, 50 grams of protein, doesn’t necessarily mean you’re getting that. But with eggs, the biological value is close to a hundred. Because when you think about it, you know, what is that egg used for naturally? Making a baby. Exactly. And much like milk, all of it is used. So this is why milk, eggs are those things that you just can’t go wrong freeze drying. Now, I’ve never done milk, so I don’t know how economical it is versus like just going on buying powdered milk. But I figured we’d give it a shot.

The reason why peanut butter is hard is because there’s a lot of oil in it. So we have to get that oil out somehow, right? Otherwise, it’s not going to be a nice crumbly powder. It’s going to be a sticky kind of mess when it gets out. So there’s two recipes that you came across for peanut butter. Yes. For the peanut butter method in this tray, it was eight cups of water for a full tub of this craft peanut butter. We boiled the water in the pot. And then once it was boiling, we added in the peanut butter and then we stirred it for like, I don’t know, maybe like 20 minutes.

The oil kind of separated in the peanut butter. So when we laid it out in the tray, it was like an entire pool of oil that we desperately tried to suck up with the paper towel. So you boil the peanut butter so that the oils and the water separates. And because when you lay it out on a tray, the water is going to go to the bottom and the oil is going to come to the top. And then you put paper towel over top of it to try to soak up that oil. Yes. Okay. What is method number two? Method number two is using a one-to-one ratio of peanut butter to water.

And then we used a full tablespoon of zap and gum. So we basically use two tubs or a tub and a half for this? A tub and a half. We used half for this one and a full tub for this one. What is the texture of this? I’m curious. It’s very, it’s very like fluffy. Yeah. Oh yeah. It’s a fluffy butter. And the funny thing is, is that when you buy peanut butter powder, it looks that color. We also have our cheese. So we only have one tray for cheese. We’re going to try to get as much on there as possible.

I’m worried about the cheese, to be brutally honest, because I’ve done it before. Mind you, I’ve did slices before and it tends to leave a lot of oil residue. So just to give you guys some perspective, this is one four liter jug of milk across two trays. Probably could have got a little bit more in there, but it was too hard to manage. This is about 30 odd eggs, more or less, about three kilograms of peanut butter and two large blocks of cheese. My prepper mindset is one of economics. When I’m investing the energy in and the time to freeze dry something, I want to make sure that that thing is going to have a lot of nutrients.

The great thing about these freeze dried eggs, as we’re going to show you when we cook them tomorrow, is that you can just use this in so many different recipes and it actually, it’s better to do it raw because it gives you more options. All right. Blender lady. She was asking me earlier if you can scramble an egg inside an egg. I’m like, yeah, didn’t you ever see that TikTok video where they shake up the egg and then they boil it and then it’s like a yellow egg? It’s actually pretty cool. That looks disgusting in a way.

Yeah. I mean, this one had more of the farm eggs from Jess and Dean. Okay. Are you serious? Yeah. You’re saying that this is farm eggs and this is store eggs? Mostly because I did use some of the store eggs in there, but like the ones from Jess and Dean had like huge yolks. Cheese. Let’s see how much cheese we can get on this tray. Cheese. We’re going to do this first. We’re going to put this underneath just because I’m worried about that grease. That grease dough. I mean, cheese is like a gift from the gods, man.

It’s got a nice salty, chewy. Oh, what did you do to my peanut butter? Cheesy butter. Okay. Oh, no. We’re going to try. Cheanut cheddar. For all we know, we’re about to invent something. This is about to be a billion dollar idea. You invented a fast pass for hell if you eat that. Why are you guys so scared of this? This is no, we broke. So we should probably get this into the freeze dryer. I’ll see you in 24 hours. I hope could be a little bit longer. There’s a lot of liquid in here. So let’s see what happens.

Here we go. Took a little longer than expected. I put a little extra dry time on there because we’ve got a lot of moisture in there. We’re going to end the batch. All right. Open the airlock. Oh, hey, I think you might have did a goody. This is the non-xanthin gum, right? Yeah, this is the straight boiled peanut butter. Like, look at that color difference between the two. I just want to start crumbling. Look at that. Let’s try to flake this off here. So this is the xanthin gum method. Yeah. Man, this is cool. Like, this is, I’m glad we did this.

There’s probably an easier way to do this, but I like the crumbly method. This is big agriculture. This is Monsanto, Mon-Satan. This is the family farm, the Arcopia family farm. Look at the difference. And it was like half homestead eggs, more than half of the Costco eggs in this one. And it’s still significantly more yellow. Extrapolate this to all food, whether it’s a homemade strawberry, lab grown strawberry, you know, nutrient deficient. That’s what you get. So we’re going to grind up that milk, make some milk powder. In Mad Max, the women in the future, the lucky ones, they get turned into milkers.

And so their day job is just sitting there with, like, things strapped to their udders all day. Their udders? They call it mother’s milk. That’s like one of the prized commodities in the post-apocalyptic wasteland, because there’s no more cows, right? When you think about it, there’s a million dollar idea there somewhere. Canadian prepper says, whip them titties out, bitch. That’s some pretty nice milk powder. I think we’ll do these other ones in the bowls, because then we can just, we can do my method. I learned this old country, this is what we do. So you know what we’re going to do? You’re going to cook an egg, you’re going to take some of this fine cheese powder, and we’re going to take some of this egg, and then we’re going to mix that all together, and then you’re going to cook that up.

Oh shit. What’d you do? I made a mess. I don’t think much fell in the peanut butter though. Don’t have to experience that again. Like I said, Mr. Musk, you got competition now. You do that? I can’t wait for my crusty old man arc. You’re going to make everyone else mad. Yep. You’re going to be miserable just like me. Look at all these happy people. Like the player haters ball on Chappelle’s show. I went up to this power couple at the gym the other day and I’m like, you guys realize that this is as good as it gets, right? And it’s all downhill from here.

Did they start crying in front of you? No, but you can tell they remember that shit. Making it snow. We go on skiing. You ever heard that expression? Juicy J lyrics. This is apocalypse money. Like this right here, that’s going to get you a silver coin or two, a little bit of ammo. It’s going to get you some medicine. In the apocalypse, it’s going to be like, you got the money, you got the money. I’ll give you the cheese. They’re coming, they’re coming. So we got our cheese. We got our real eggs.

We got our fake eggs. Fake as in, agriculturally, mass, big, egg, corporate, super evil, Monsanto. We got our peanut butter with no xanthan gum. And this is our peanut butter with xanthan gum and our milk. Pretty cool. So now, there’s only one thing left to do. Let’s taste it. This is the cheese mixed with egg. 25 years into the future. Mark Carney is begging to get into the bunker and I’m giving him a big old F you. Let’s try this out. This is the homestead eggs. I think that’s pretty damn good. Like your brain doesn’t know, is it cheese? Is it egg? Oh, just so you guys know, we’re trying some bacon from our friend Steve over at the Wholesale freeze dry place, Canadian bacon.

Thank you, Mr. Syros. Thank you, Steve. If you guys want to get Wholesale food, you don’t want to freeze dry it, I’ll post a link for that in the description. But I tell you, I have a new own freeze dryer and you can do stuff like this. It kicks a lot of ass. The texture was very scary when we were mixing it. It was like this orangy, clumpy, gooey. So then after it was on the pan and it got cooked, then it came out all normal-like. Well, let’s do the milk then. I think you put too much in there.

That’s way too much. That’s going to be, look at that. That’s nasty. Guys, I’m fired again. It’s the kind of thing that you mix with stuff, you know? I mean, you could just have a glass of freeze dried milk, I guess, but it wouldn’t be my first use case for it. In fact, I think you need a lot more water in there. The texture is so weird. I think you got to, you know, you got to blend it up. Okay, I got my spoon of milk. Tastes like fucking water. This guy told me to add more water.

Guess what? It tastes like water. We didn’t measure it as we were supposed to here, but we can do it, and we did it, and it worked. So, high fives. That was very unenthusiastic. Come on, more alacrity. Yeah, there we go. Okay, so you made a Mad Max smoothie. Minus the teddy milk. But think about it. This has all of the nutrients that you could survive just off this. So, cheers. Yeah. I guess maybe it’s pretty heavy on the milk. Well, we had like this blender halfway of milk, so I added ice, and then we put in two packets of our copia, but I wanted more flavor.

I didn’t feel like it had enough, so I put three. Oh. And that’s why it’s also extra thick, maybe. No, I mean, it’s delicious. Like, it tastes like a smoothie. You could mix other stuff in there to make it more like a booster juice type thing. That’s really what it tastes like. You’re not always going to have ice, but you’ll always have, you know, milk. Unless you live here, then you’ll always have ice for six months out of the year. Come over to Canada, guys. If you’re from the States, check it out over here. If you thought winter was bad over there, you’re wrong.

Oh, I was supposed to laugh at that joke. Ha! I’m hearing against my will. Peanut powder, baby. We’re going to see which one rehydrates better, which one has a better taste. I already have a feeling on which one might, but we’ll see. Let’s try it out. Yay! Like, that one’s not bad. This is very empty tasting peanut butter. Makes me quite sad. I actually don’t mind that one. Where’s the sugar at? Let’s just, let’s try something. Okay, now I’m going to do it. I know you don’t want me to do it. He’s going to do it.

He’s going to do it. Let’s try it out. It’s a big difference, right? It’s a lot better, but it’s definitely not as peanut-y as this one. So you can try your coconut oil thing if you want. Ah! That much? I’m going to divide it in both of them. Ah, that looks disgusting. What is that going to do for it? It’s the oil. You know, we took out so much of it. See, look, that looks more peanut butter-like. It won’t just taste coconut-y, but it has that texture. Anyways, man, well, I think we did good here.

I think we learned a lot. We learned we could freeze-dry milk, cheese, eggs, peanut butter, and we could do a damn good job of it. What’s the deal with the giveaway? Since April 1st, we have a giveaway from Harvest Right. And if you enter in, you may have a chance at winning a medium freeze-dryer. And if you’ve already bought a medium freeze-dryer around this time, you’ll be able to send them what you paid for, and they’ll reimburse you. So you still win either way. Sign up in the description below. If you want to get one of these, you know where to do it.

I’ll post a link. Thanks for watching. Don’t forget to like, comment, subscribe. Canadian Pepper out. The best way to support this channel is to support yourself by gearing up at CanadianPreparedness.com where you’ll find high-quality survival gear at the best prices, no junk, and no gimmicks. Use discount code preppinggear for 10% off. Don’t forget the strong survive, but the prepared thrive. Stay safe. [tr:trw].

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