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.
@callmewaves11608 ай бұрын
I always used this recipe but then changed out the nutritional yeast for artificial butter flavouring, and a little bit of turmeric for color.
@maja_sukara8 ай бұрын
I will try that 🙌🏻
@StanMovies8 ай бұрын
I am really happy to see you back with the video’s. In my eyes you are the KZbin version of Ryûsuke Hamaguchi. Thanks for your wonderful videos.
@TheAngee3308 ай бұрын
Yes!! My wish is coming through. You uploading more regularly again is such a joy! Thanks for sharing. Definitely trying this 😊
@leonievanheerden70908 ай бұрын
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 👏💐⭐
@JawasRandomStuff8 ай бұрын
Thank you for every video you upload, they are the same way relaxing as they are informative and beautifully edited.
@asprywrites8 ай бұрын
FASCINATING! I love what you're doing with the channel! Glad to see you uploading often!!! 🧈
@a.k.salazrСағат бұрын
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!
@mimi565658 ай бұрын
Huge respect for your commitment ! and your editing is always 🤌🤌🤌
@rpenm8 ай бұрын
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.
@Gruxixo8 ай бұрын
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.
@katl88257 ай бұрын
Hello food scientist? ;)
@thatpyrokid8 ай бұрын
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!!
@dragonhero148 ай бұрын
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.
@callmewaves11608 ай бұрын
Please use an ethically sourced palm oil.
@すぎちゃん-q6s8 ай бұрын
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.
@ConnorCocoas8 ай бұрын
It’s good to see you back man 🤩
@amano_miku8 ай бұрын
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!
@Maxyriel8 ай бұрын
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 😊
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!
@layaneduarte10977 ай бұрын
That's exactly what we do when we develop research protocols! You're a kitchen scientist! 👨🔬
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 !
@vanakornsirijongprasert17268 ай бұрын
Love your video❤ so much informative and enjoyable at the same time.
@100spoonsonatable97 ай бұрын
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.
@Todayisthetimefor6 ай бұрын
Thanks for this video and all the superb work you did!!
@haelrc84158 ай бұрын
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
@playrewindff5 ай бұрын
Hahahaha “ahhowwww” when u dropped the blob lol
@emills7678 ай бұрын
Oh, thank you! How I have missed your videos!!
@NicolasEjzenberg6 ай бұрын
Man this video is so interesting ! Keep on sharing experiments like this !
@keyinau8 ай бұрын
Try less coconut, and add some shea butter - a partially saturated fat. Milks are not necessary. And instead of vinegar, try lemon juice.
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?
@linzertube8 ай бұрын
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!
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.
@playrewindff5 ай бұрын
The description is so funny haha global struggle 😂
@annarancati88868 ай бұрын
I guess a very buttery recipe video is on the way someday soon! 😁
@rosskappa54108 ай бұрын
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.
@Jellyjello77778 ай бұрын
Can't wait to see your new experiment ❤
@abc-nl5cv7 ай бұрын
멋진 연구에요! 흥미로웠습니다 맛이 정말 궁금해요 😊
@Juliananeder18 ай бұрын
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
@1PaulG18 ай бұрын
Such great video's.. Thank you
@quichelorraine78 ай бұрын
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。
@oriane27808 ай бұрын
Merci pour cette superbe vidéo pleine de suspense 😀🤩
@nijinokanata1118 ай бұрын
大好き! Fantastic alternative
@robertmccarthy99498 ай бұрын
loved this experiment
@AL549668 ай бұрын
I love this video! You're so funny 😆😄
@jardindunepal14938 ай бұрын
Realy nice!!
@alejandracorrea54537 ай бұрын
Woooau! Me encantó tu video!! Saludos desde México!!
@anandamayapur8 ай бұрын
Seems like a quarantine routine 😂when you have to stay at home and have all the time in the world
@Bella18998 ай бұрын
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?
@marcelahermida51058 ай бұрын
Gracias por compartir tu experiencia!
@luke_fabis4 ай бұрын
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 KZbin demonstrating this effect. Maybe it can give you some ideas to try for your next iteration of vegan butter.
@reggietheporpoise8 ай бұрын
Hey Ryoya, maybe consider using lambda carrageenan as a thickener, since it tends to result in a texture/mouthfeel similar to dairy.
@orianethivillon28077 ай бұрын
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.
@marias45978 ай бұрын
thank you for this wonderful research! i am assuming that the bigger percentage of x gum will make a chewer texture?
@riseshies18208 ай бұрын
Thanks 👍👍👍 you so much
@leelee-v4x7 ай бұрын
Thank you so much! It makes my vegan life much more easy to go
@unknownmemoirs8 ай бұрын
This is giving me James Hoffman tiramisu vibes but less chaotic lol
Thank you! Is this butter recommended for laminated doughs?
@satussy8 ай бұрын
なんかもうすごすぎちゃってもう・・・
@JacobDuenke8 ай бұрын
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?
at 4:58 Real Butter? Like non vegan butter? I am a bit concerned here.
@justlooking42028 ай бұрын
Grow up
@Cubannerd8 ай бұрын
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?
@MattieIris8 ай бұрын
Try adding a little of Turmeric Curcumin powder to the recipe. 💛
@cherylcxj8 ай бұрын
Hi! If the ratio is 55% coconut oil and 45% oil then shouldn't it be pro rated against 80%?
@anandamayapur8 ай бұрын
Where will the taste come from? Tbe texture we see, but there has to be a buttery taste in the vegan product 🤔
@lay_dark8 ай бұрын
Science, babyyyyy
@NicolasEjzenberg5 ай бұрын
What milk do you use ?
@maja_sukara8 ай бұрын
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.
@abysswitheyes8 ай бұрын
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
@maja_sukara8 ай бұрын
@@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.
@abysswitheyes8 ай бұрын
@@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
@maja_sukara8 ай бұрын
@@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. 😊
@abysswitheyes8 ай бұрын
@@maja_sukara Seriously, I can't thank you enough, I'll go out and look for these, today. God Bless you 🥰
@stzsun8 ай бұрын
Cool stuff, more of the same please.
@mercedeslopez26558 ай бұрын
I rather have the real stuff. Butter!! Love it😊
@Lilyduckcrochet7 ай бұрын
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
@luke_fabis4 ай бұрын
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.
@musicbear1048 ай бұрын
❤
@freemenownrifles88148 ай бұрын
55% it is! #GetOnGab
@koptify8 ай бұрын
Is this inspired by the james hoffman? No offense just asking
@e_j_8 ай бұрын
nuttelex for life
@user-xq6dt7qh8e8 ай бұрын
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
@kunal06028 ай бұрын
Sir why no cooking vlogs coming
@jim1518 ай бұрын
seed oilsが嫌い🐱
@errgo27138 ай бұрын
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.
@vriskaserket32717 ай бұрын
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
@errgo27137 ай бұрын
@@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.
@greend21108 ай бұрын
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...
@andresherrerolastra5338 ай бұрын
I know after 16:57 you suck your finger!!! thank you for sharing and be back!
@Multch.8 ай бұрын
All I got from this was you need a lot of seed oil to replicate butter 🤮