My goto recipe for vegan butter is: Ingredients 1 cup refined coconut oil (must be refined) 2 tbsp canola oil 1/3 cup plant milk 1 tsp apple cider vinegar 1 tsp nutritional yeast Small pinch turmeric 1/2 tsp salt Method Stir vinegar into plant milk and set aside for 5 minutes to curdle Add everything to small blender Blend on low, briefly. Do not let it heat up Store in fridge, use within two weeks. Or halve the mixture and freeze one half. This does not separate at room temperature. I had a tub of it out of the fridge on the weekend, it melted, but did not separate. I just put it back in the fridge when I got home from my trip and it firmed up again.
Be careful with canola oil is made for industrial use and not for the human body, its just a modern name for rapeseed oil, its toxic and should be avoided.
Having to use up all those vegan butter?This took dedication and a scientific approach to the next level.Much appreciation, and looking forward to the next round 👏💐⭐
I've been working on a homemade plant butter and read some interesting posts on the r/foodscience subreddit with comments from industry professionals. Things I've been intending to try: 1. More low-melting point fat for a firmer texture at room temp. Typical sources are palm oil or hydrogenated shortening, but some manufacturers likely freeze fractionate their oils in order to adjust fatty acid composition while maintaining a "clean label". Wonder if that's doable. 2. Slow bulk freezing causes fat crystals to grow larger, which makes the butter crumbly. Manufacturers use a "scraped surface heat exchanger" (SSHE) when cooling butter/margarine to keep fat crystals small and maintain plasticity. I might try using an ice cream maker? 3. Fermentation for flavor. Easy to get a lactic flavor, harder to get the buttery diaceytyl, butanoic acid, lactones, etc.
One key element here is the particle size of the fatty acids crystals, the process of permanently stirring/churning whilst chilling as for cocoa butter/chocolate tempering or ice-cream freezing could help with obtaining an altogether more stable emulsion and smoother mouthfeel.
I love the details. I might reduce the coconut oil by 5-10% and add red palm oil. It'll add to a color closer to real butter, but it will add a buttery like taste. It's commonly used as part of the oil mix for more movie theater popcorn. Just be sure to get an organic, unrefined version.
this is perfect timing for us! we were just about to start making our own vegan butter, and we love your recipes and style! We will gather ingredients and try this out, thank you so much!!
Ryoya onii-chan I'm not even vegan but your videos are the best I've ever watched in terms of editing and setting the mood. Thank you for all your efforts!
This was a very interesting experiment. Personally, I have moved away from buying vegan butter, and this removes unnecessary oil from my meals, as well as lowering my food costs. I go straight to peanut butter or jam or hummus as a topping for bread instead. When I occasionally eat a slice of vegan cheese, I justify not needing vegan butter as well, because vegan cheese is usually made mainly from oil already. I enjoyed your video. Thanks!
Fermentation can help with flavour a lot, reducing maybe the milk content and adding some yoghurt and letting it ferment for a day or 2. A fat that is solid at lower temperatures might help too.
Vraiment bravo 👏 tout ce travail amassé pour cette vidéo et cette justesse pour trouver la préparation précise !! Je suis tellement fan. Un bisous depuis la France 😊
This is so interesting! I've always wanted to make vegan croissants that are identical to the regular version, but I keep struggling with vegan butter being the wrong texture at room temp or having no buttery flavour. It would be so cool to see your final recipe and test it out
I don't know if you can achieve this chewy texture but if you were to record a part 2 of butter testing, I'd be sure to watch it, this one was fascinating !
Thank you for sharing these science inspired videos. Experimentation is insanely time consuming which I’m sure it’s even more so while filming. Thank you for showing us your findings and saving us the trouble!
I tried a lecithin based recipe a few years ago, and it turned out well, but I did notice that the shelf life in the fridge was way less than I’d like, so I’d be looking at culturing next, to help encourage the right kind of bacteria, and probably salting it a bit as a preservative. Good luck eating all that butter! Croissants?
Please what type of vinegar did you use? I was very curious about this experiment since I saw it on your Instagram. thanks for posting. I had already tried it here with olive oil and herbs but everything melted. I'm going to try to use your experience with coconut oil at 65% because I live in tropical countrie so it's hotter and I'm going to replace the sesame oil with olive oil which is a flavor that Brazilian cuisine is more adapted to. Thank you very much for sharing your work
great video, although I think I will continue to use store bought vegan butter. On sale it's only 1.3 euros per 250g so about 5 euros per kilo. But I will definitely give this a try, have you experimented with different seed oils or have you only used sesame?
Blending oil and water under a vacuum can produce an extremely fine and stable oil-in-water emulsion, even without added emuslifiers. Scientists currently don't fully understand why this occurs. Unfortunately, the average home kitchen won't have a vacuum chamber to produce such an emulsion. But you can find videos on UA-cam demonstrating this effect. Maybe it can give you some ideas to try for your next iteration of vegan butter.
the experimenter in me watched this video with being quite content with every second of it :) very good work although I don't care at all about vegan butter.
This was such a good video! Glad to have you back on YT. I was wondering why everything you wrote in the video was in English and not in Japanese? Is the majority of your fanbase English speaking?
Is there any way of making this recipe without coconut oil? I am trying to eat more vegan foods and expand my palette. However I am badly allergic to coconut and all recipes I want to try use coconut as a base
Are you allergic to coconut specifically, or to palm fats in general? Palm kernel oil might be a viable alternative if you're not allergic. Else, refined cacao butter could suit your purposes.
I'm not vegan but if I was I wouldn't use real butter as the benchmark of vegan butter. It's better to accept a different standard of separation, flavour, etc. Real butter is irreplaceable.
@@vriskaserket3271 The point of vegan butter is to be a vegan alternative to dairy butter, which he already achieved. Identical texture to real dairy butter is just a bonus quest. Cool if he nails that too but not the point.
@@abysswitheyes bio supermarkets like Vitalia (this is where I buy it) and Denns and maybe Alnatura but not sure about that one because I haven’t checked.
@@maja_sukara Thank you so much, I had thought Germany would be a vegan heaven, and it's relatively better than back home but still some things are difficult to find. If you have other advice about dairy alternatives in Germany, I'd really appreciate it
@@abysswitheyes oh sure. There is plenty really good tasting stuff. Rewe has their own cheese slices and they taste better than the expensive ones. Otherwise, if money is of no concern, Violife products are wonderful. Also found in Bio Markets and Reformhäuser. Philadelphia has vegan cream cheese at Edeka with good selection ( the smaller supermarkets usually don’t have it). Dr. Oetker’s Vega is very tasty version of creme fraiche. Alpro’s yogurts are the bimb and biw Zott Yogurt has some new vegan fruit yogurts that are just amazing. That would be from the top of my head. 😊
![[No Music] How to Make Japanese Curry Udon Noodles](http://i.ytimg.com/vi/qSS3X4nFcKc/mqdefault.jpg)
My goto recipe for vegan butter is:
Ingredients
1 cup refined coconut oil (must be refined)
2 tbsp canola oil
1/3 cup plant milk
1 tsp apple cider vinegar
1 tsp nutritional yeast
Small pinch turmeric
1/2 tsp salt
Method
Stir vinegar into plant milk and set aside for 5 minutes to curdle
Add everything to small blender
Blend on low, briefly. Do not let it heat up
Store in fridge, use within two weeks. Or halve the mixture and freeze one half.
This does not separate at room temperature. I had a tub of it out of the fridge on the weekend, it melted, but did not separate. I just put it back in the fridge when I got home from my trip and it firmed up again.
I always used this recipe but then changed out the nutritional yeast for artificial butter flavouring, and a little bit of turmeric for color.
I will try that 🙌🏻
Be careful with canola oil is made for industrial use and not for the human body, its just a modern name for rapeseed oil, its toxic and should be avoided.
I am really happy to see you back with the video’s. In my eyes you are the UA-cam version of Ryûsuke Hamaguchi. Thanks for your wonderful videos.
Yes!! My wish is coming through. You uploading more regularly again is such a joy! Thanks for sharing. Definitely trying this 😊
FASCINATING! I love what you're doing with the channel! Glad to see you uploading often!!! 🧈
Having to use up all those vegan butter?This took dedication and a scientific approach to the next level.Much appreciation, and looking forward to the next round 👏💐⭐
Thank you for every video you upload, they are the same way relaxing as they are informative and beautifully edited.
I've been working on a homemade plant butter and read some interesting posts on the r/foodscience subreddit with comments from industry professionals. Things I've been intending to try:
1. More low-melting point fat for a firmer texture at room temp. Typical sources are palm oil or hydrogenated shortening, but some manufacturers likely freeze fractionate their oils in order to adjust fatty acid composition while maintaining a "clean label". Wonder if that's doable.
2. Slow bulk freezing causes fat crystals to grow larger, which makes the butter crumbly. Manufacturers use a "scraped surface heat exchanger" (SSHE) when cooling butter/margarine to keep fat crystals small and maintain plasticity. I might try using an ice cream maker?
3. Fermentation for flavor. Easy to get a lactic flavor, harder to get the buttery diaceytyl, butanoic acid, lactones, etc.
One key element here is the particle size of the fatty acids crystals, the process of permanently stirring/churning whilst chilling as for cocoa butter/chocolate tempering or ice-cream freezing could help with obtaining an altogether more stable emulsion and smoother mouthfeel.
Hello food scientist? ;)
Huge respect for your commitment ! and your editing is always 🤌🤌🤌
It’s good to see you back man 🤩
Organic shea butter oil (43%), water, organic coconut oil (21%), organic rapeseed oil (11%), organic almond (1%), organic carrot juice, emulsifier (organic lecithin), organic lemon juice, natural flavouring. ( Vegan Butter)
Naturli Vegan Butter
I love the details. I might reduce the coconut oil by 5-10% and add red palm oil. It'll add to a color closer to real butter, but it will add a buttery like taste. It's commonly used as part of the oil mix for more movie theater popcorn. Just be sure to get an organic, unrefined version.
Please use an ethically sourced palm oil.
this is perfect timing for us! we were just about to start making our own vegan butter, and we love your recipes and style! We will gather ingredients and try this out, thank you so much!!
Ryoya onii-chan I'm not even vegan but your videos are the best I've ever watched in terms of editing and setting the mood. Thank you for all your efforts!
バターが出てきてびっくりしました.
研究大切ですよね.
久しぶりに何かに打ち込みたくなりました.
カシューナッツを使った発酵バターのレシピがお気に入りです😍
次回の実験動画も楽しみにしてます！
This was a very interesting experiment.
Personally, I have moved away from buying vegan butter, and this removes unnecessary oil from my meals, as well as lowering my food costs. I go straight to peanut butter or jam or hummus as a topping for bread instead. When I occasionally eat a slice of vegan cheese, I justify not needing vegan butter as well, because vegan cheese is usually made mainly from oil already.
I enjoyed your video. Thanks!
Try less coconut, and add some shea butter - a partially saturated fat. Milks are not necessary. And instead of vinegar, try lemon juice.
That's exactly what we do when we develop research protocols! You're a kitchen scientist! 👨🔬
ビーガンバターの第一人者がここにいた🤣
完全に専門家ですね👍
オーブンレンジがナショナルのやつじゃなくなってるのが、個人的にさみしかったですが今までお疲れ様でしたと言ってあげたいですね😭
新しいオーブンレンジでもたくさん美味しいもの作ってくださいね🥳
ナショナルのオーブンは下段にあるみたいですよ🙌
Fermentation can help with flavour a lot, reducing maybe the milk content and adding some yoghurt and letting it ferment for a day or 2. A fat that is solid at lower temperatures might help too.
Thanks for this video and all the superb work you did!!
Vraiment bravo 👏 tout ce travail amassé pour cette vidéo et cette justesse pour trouver la préparation précise !! Je suis tellement fan.
Un bisous depuis la France 😊
Man this video is so interesting ! Keep on sharing experiments like this !
Love your video❤ so much informative and enjoyable at the same time.
This is so interesting! I've always wanted to make vegan croissants that are identical to the regular version, but I keep struggling with vegan butter being the wrong texture at room temp or having no buttery flavour. It would be so cool to see your final recipe and test it out
I don't know if you can achieve this chewy texture but if you were to record a part 2 of butter testing, I'd be sure to watch it, this one was fascinating !
Oh, thank you! How I have missed your videos!!
Thank you for sharing these science inspired videos. Experimentation is insanely time consuming which I’m sure it’s even more so while filming. Thank you for showing us your findings and saving us the trouble!
I tried a lecithin based recipe a few years ago, and it turned out well, but I did notice that the shelf life in the fridge was way less than I’d like, so I’d be looking at culturing next, to help encourage the right kind of bacteria, and probably salting it a bit as a preservative. Good luck eating all that butter! Croissants?
Please what type of vinegar did you use?
I was very curious about this experiment since I saw it on your Instagram. thanks for posting.
I had already tried it here with olive oil and herbs but everything melted.
I'm going to try to use your experience with coconut oil at 65% because I live in tropical countrie so it's hotter
and I'm going to replace the sesame oil with olive oil which is a flavor that Brazilian cuisine is more adapted to.
Thank you very much for sharing your work
Hahahaha “ahhowwww” when u dropped the blob lol
とても参考になりました。早速作ってみます。
Hey Ryoya, maybe consider using lambda carrageenan as a thickener, since it tends to result in a texture/mouthfeel similar to dairy.
Can't wait to see your new experiment ❤
I guess a very buttery recipe video is on the way someday soon! 😁
この動画のレシピはいつも美味しいので、今回のレシピも楽しみです
植物性のレシピは当たり外れが多いので...😢とはいえ、試作は根気が必要なのに、いつも美味しい植物性のレシピを端的にシェアしてもらえる貴重なチャンネルです 動物性のレシピを植物性のレシピに簡単に作り変えることは難しいのでいつも感謝しています
Very nicely done! Appreciate this!
great video, although I think I will continue to use store bought vegan butter. On sale it's only 1.3 euros per 250g so about 5 euros per kilo. But I will definitely give this a try, have you experimented with different seed oils or have you only used sesame?
Realy nice!!
an incredibly generous video. thank you
Thank you so much for doing this!
thank you for this wonderful research! i am assuming that the bigger percentage of x gum will make a chewer texture?
大好き! Fantastic alternative
過去に作っていたメープルバターの動画が好きで何度も見ていたので、なんかバターの動画が出て嬉しいです！
I would love you to make a coconut yogurt recipe, both with fresh coconut and canned. People need this.
Blending oil and water under a vacuum can produce an extremely fine and stable oil-in-water emulsion, even without added emuslifiers. Scientists currently don't fully understand why this occurs.
Unfortunately, the average home kitchen won't have a vacuum chamber to produce such an emulsion. But you can find videos on UA-cam demonstrating this effect. Maybe it can give you some ideas to try for your next iteration of vegan butter.
今回は理科の実験のようで興味深かったです。理想のヴィーガンバターが完成するといいですね。
I've tried 60g coco oil, 60g mixed dry hazelnut, agar-agar mix (water+salt+curcuma+agar) 40g and avocado œil 40g. It's 👍 for breakfast. 2nd try: wet cashew nuts: 100g, coco oil 60g, mix agar-agar (water+curcuma+salt+agar) 40g.
Never tried to Cook or melted it.
Woooau! Me encantó tu video!! Saludos desde México!!
Merci pour cette superbe vidéo pleine de suspense 😀🤩
I love this video! You're so funny 😆😄
the experimenter in me watched this video with being quite content with every second of it :) very good work although I don't care at all about vegan butter.
Thank you! Is this butter recommended for laminated doughs?
loved this experiment
Such great video's.. Thank you
Gracias por compartir tu experiencia!
This was really impressive!
Although its videos like this that make me really just how lazy I am. I'll just keep buying it anyway.
멋진 연구에요! 흥미로웠습니다 맛이 정말 궁금해요 😊
Thanks 👍👍👍 you so much
The description is so funny haha global struggle 😂
Seems like a quarantine routine 😂when you have to stay at home and have all the time in the world
Thank you for the vegan content ❤
Thank you so much! It makes my vegan life much more easy to go
That was so satisfying to watch ~~
At least this is way less processed than the plat-based butter it's sold where I live. Do you use a cold pressed oil or a refined oil?
I love that type of content.
またまた美しい動画に惚れ惚れしながら、拝見しました。
すっかり研究者、あるいは、開発者ですね。
動画の内容と関係なくて、申し訳ないですが。
Anovaのオーブンをお使いなんですね。
ハードパンがうまく焼けると評判のオーブンに興味がありまして。
オーブンの使い勝手も含めて、Ryouyaさんの料理動画を見てみたいです。
気が向きましたら、ぜひ🙇
Wow thank you
Hi! If the ratio is 55% coconut oil and 45% oil then shouldn't it be pro rated against 80%?
Amazing!!
This is giving me James Hoffman tiramisu vibes but less chaotic lol
Try adding a little of Turmeric Curcumin powder to the recipe. 💛
なんかもうすごすぎちゃってもう・・・
at 4:58 Real Butter? Like non vegan butter? I am a bit concerned here.
Grow up
This was such a good video! Glad to have you back on YT.
I was wondering why everything you wrote in the video was in English and not in Japanese? Is the majority of your fanbase English speaking?
Fun and interesting 😊
バターが完成したら、柚子マーマレードと一緒にマドレーヌ作りたい❤
ココナッツオイル以外のベースは無いのかな？
実験みたいで楽しそう♡♡
カカオバターでも作れると思いますが、香りが強いのと、ココナッツオイルよりも融点が高く硬いので割合の再調整が必要だと思います🤔
@@peacefulcuisine ありがとうございます！
チャレンジしてみますね♪
Love this❤
Is there any way of making this recipe without coconut oil? I am trying to eat more vegan foods and expand my palette. However I am badly allergic to coconut and all recipes I want to try use coconut as a base
Are you allergic to coconut specifically, or to palm fats in general? Palm kernel oil might be a viable alternative if you're not allergic. Else, refined cacao butter could suit your purposes.
What milk do you use ?
時間かけてるのにシンプルに感じるのは何故か、、
すっきりした空間が心地よいのかな、、
食べてみたい⭐️
Where will the taste come from? Tbe texture we see, but there has to be a buttery taste in the vegan product 🤔
I rather have the real stuff. Butter!! Love it😊
Science, babyyyyy
55% it is!
#GetOnGab
Is this inspired by the james hoffman? No offense just asking
I'm not vegan but if I was I wouldn't use real butter as the benchmark of vegan butter. It's better to accept a different standard of separation, flavour, etc. Real butter is irreplaceable.
The point of vegan butter is to try make a good imitation of real butter, to replace butter. That's why it's being compared to real butter
@@vriskaserket3271 The point of vegan butter is to be a vegan alternative to dairy butter, which he already achieved. Identical texture to real dairy butter is just a bonus quest. Cool if he nails that too but not the point.
I buy the vegan butter from naturli in Germany and bring quite a bit with me to Serbia where I keep it in the freezer. It’s my favourite.
In which supermarkets can you find it in Germany? I haven't had any luck in finding vegan butter in lidle, Kaufland, Müller even Rewe
@@abysswitheyes bio supermarkets like Vitalia (this is where I buy it) and Denns and maybe Alnatura but not sure about that one because I haven’t checked.
@@maja_sukara Thank you so much, I had thought Germany would be a vegan heaven, and it's relatively better than back home but still some things are difficult to find. If you have other advice about dairy alternatives in Germany, I'd really appreciate it
@@abysswitheyes oh sure. There is plenty really good tasting stuff. Rewe has their own cheese slices and they taste better than the expensive ones. Otherwise, if money is of no concern, Violife products are wonderful. Also found in Bio Markets and Reformhäuser. Philadelphia has vegan cream cheese at Edeka with good selection ( the smaller supermarkets usually don’t have it). Dr. Oetker’s Vega is very tasty version of creme fraiche. Alpro’s yogurts are the bimb and biw Zott Yogurt has some new vegan fruit yogurts that are just amazing. That would be from the top of my head. 😊
@@maja_sukara Seriously, I can't thank you enough, I'll go out and look for these, today. God Bless you 🥰
Cool stuff, more of the same please.
調理の時にココナッツオイルと胡麻油（米油？？）を都度入れたほうが早そう
nuttelex for life
❤
Sir why no cooking vlogs coming
Well, refined oil is simply no option. Not ultimate for me. Love
seed oilsが嫌い🐱
まるで科学者みたいです😮
いや、企業レベルの開発者と言うべきでしょうか...
I know after 16:57 you suck your finger!!! thank you for sharing and be back!
アレ⁉️ 胡麻油❓️米油❓️
使ったのは味のしないごま油ですが、米油でも🙆♀️