I'm actually a food scientist for an oatmilk company - The way you laid this out is great for a base oat milk! For a fun challenge, try to make it have a stable foam like coffee shops do. The science behind a 'barista blend' is super interesting
@FlavorLab
Жыл бұрын
I will check it out!
@tommihommi1
Жыл бұрын
funny thing is that some brand's non-"barista" oat milk works better for this than their barista version
@zudora1978
Жыл бұрын
can you explain why it curdles in coffee and how ingredients like dipotassium phosphate works? i see it on the label
@anashourani
Жыл бұрын
@@zudora1978 food scientist here, coffee is acidic and plant proteins are more sensitive to pH than regular milk proteins are. They add buffers like the one ypu mentioned to combat drastic pH level changes and preserve the integrity of to proteins and protect against curdling!
@siarlb8115
Жыл бұрын
@@zudora1978 I have used oat milk to make coffee for years and it has never curdled. At least three cups a day. That’s using a variety of methods, instant, filter, caffitare and home coffee machine. How are you making your coffee?
@jamesflames6987
Жыл бұрын
It wasn't as bad as I thought. Adding a natural enzyme present in the human body isn't the most horrific sounding process.
@xe-wf5iv
Жыл бұрын
Right, the title made it seem like a big deal. This actually makes me like oat milk even more as they are not adding any sugar that was not already going to be broken down by eating the oats.
@GGysar
Жыл бұрын
True, but it is still more processed than most people would think and expensive af. 1kg of oats costs as much as 1L oat milk, but 1kg oats is enough for 17.5L oat milk. It's a scam!
@Great_Olaf5
Жыл бұрын
@@GGysar Why do you think so many people want to make this stuff at home?
@yessum15
Жыл бұрын
@@xe-wf5iv I don't think you guys understand what makes sugar bad. For many people it's not just about calories, but rather *glycemic index.* When oats are digested normally, they go through a slow process that _eventually_ turns them into sugar. This prevents rapid blood sugar spikes. However, what the company is doing is advertising that there is *no sugar* in the oats, and then turning the oats _into_ sugar. This raises the glycemic index of the oats. Meaning, many people will think they are being responsible and preventing blood sugar spikes, when in actuality they are not. The truth is 100 calories of sugar vs 100 calories of oats are *not* the same thing nutritionally. Even though the oats are _made_ of sugar. This is why the FDA stepped in. This is incredibly dishonest and potentially unhealthy. I mean glass is made of sand and plastic is made of oil, but if Apple started putting sand & oil in iphone boxes it is fundamentally not the same product as advertised.
@swampfoot17
Жыл бұрын
I’m the dairy manager for a large grocery store and I can tell you that most alternative milk products also contain thickeners, oils and emulsifiers. I personally try to avoid Canola oil, which is highly processed and commonly used in alt milks, whenever possible and I certainly don’t want to drink it.
@MasterPeibol
Жыл бұрын
Just to add more info: you do not need to add amylase to get sugars. Oats themselves, as many other seeds, have amylases in them. You can activate this amylase by leaving soaked oats in warm water (around 64-70ºC/148-158ºF) for a while (about 1 h), in a process called mashing. This is how you extract sugars from cereals in brewing.
@andrewburchill5212
Жыл бұрын
But do oats have enough diastatic power to fully convert themselves?
@heavenlymilano
Жыл бұрын
You need to germinate oats so that they will have amylase. Mashing only works with germinated seeds.
@oONanniOo
Жыл бұрын
That is how I've been making oatmilk. This video is teaching me that apparently, most people have never done starch-to-sugar experiments in school
@berzoidberg3272
Жыл бұрын
Y’all really over here not using malted oats to make oatmilk?
@andrewburchill5212
Жыл бұрын
@@berzoidberg3272 No, we're brewing beer
@Zrohn
Жыл бұрын
I feel like it's worth mentioning that most commercial oat milks DO use amylase enzymes, but two specific types. Alpha and beta amylase. Alpha-amylase is widely available, but beta-amylase is harder to come by. This is what Oatly uses to aid in their flavor profile. Additionally, fats are added to aid in the "creamy" flavor as well as to make oat milk more akin to cows milk. Oatly uses rapeseed (canola) oil, and varies the percentage of oil added to make their low fat and whole milk variants. Lastly, dipotassium phosphate (among other FDA required fortifiers) is added as an emulsifier and buffering agent. Dipotassium phosphate has a bitter taste on its own, so Oatly has to balance this with their sweetness. They add this emulsifier to aid in separation on store shelves. It's also why oat milks don't generally come in clear packaging. Not many people would want to buy a heap of flour with water on top. All of this said, you can pretty easily replicate Oatly at home without their commercial enzymes. Maltose (the sugars created by amylase enzymes) is about 30-60% as sweet as sucrose (table sugar), so you can substitute the maltose with sucrose accordingly. About 2 wt% Then add ~2 wt% of canola oil for the whole milk variant. All of these measurements can be gleaned from Oatly's patents and nutrition label.
@bryce4395
Жыл бұрын
This is very interesting, thank you! Would you mind explaining what does wt% means?
@esso0527
Жыл бұрын
The whole adding plant oils and other thickeners and additives to oat milk to make it more palatable seems to be the biggest elephant in the room that no one wants to mention, even the video presenter. Fact is, plant milk have to go through so much more processing just for it to sell. I think its misleading to actually sell it as a health product or alternative to cow milk. And i am no keto or plant based hater as my diet is very flexible.
@Zrohn
Жыл бұрын
@@bryce4395 Percent by weight. When I did my reverse engineering I measured the recipe that way so it could be scaled up or down easily whether you're making 1L or 10L. For 1L of "Oatly" the recipe is: - 1L of water - 12g of rolled oats (10 wt%) - 26g of sugar (2 wt%) - 20mL of canola oil (2 wt%) - A pinch of salt (Quite literally a pinch, 0.02 wt%) - 1.5g Dipotassium phosphate (0.1 wt%) This is as close as I think you can get to Oatly without enzyme treatment. Dipotassium phosphate is also optional but does help a little with the texture and flavor. I haven't experimented with fortifiers like vitamin A or D, but those should be relatively flavorless. Maybe someone can correct me on that
@Zrohn
Жыл бұрын
@@esso0527 That is a very valid discussion. Maltose has a glycemic index (GI) of ~100, whereas lactose has a GI of ~46. Whether 2X the glycemic load is worth the environmental benefits is definitely a discussion to be had
@bryce4395
Жыл бұрын
@@esso0527 I think it's less that we don't want to mention, but rather just don't think about it that way (as in in general use, not it deeper discussion like here) Not everyone shyes away from every bit of processing, and this video has just shown us how simple the oat milk processing is. For many, it's a question of principle, allergies, and personal taste, so some processing is whatever, since in every other way it is still very much an alternative. As for being marketed/sold as a health product, yeah I agree. Not even sure where that came from, probably just due to lower calorie count or something stupid.
@Miata822
Жыл бұрын
To make this with 100% Oats (hypothetically) simply malt some oat seeds (let them start sprouting). Then grind them and mix them in with your cooked oat juice once it has cooled to 165F. As a seed sprouts it generates amylase so that it can use the stored energy in the starch to grow. If you stop the sprouting (dry the seed w/o overheating) there will be excess amylase left over to convert some of the starch in your oat juice into sugars. This is exactly how alcohol is fermented from grains. Sugars feed yeast, starch doesn't. Well, not _exactly_ . Beer brewers usually use malted barley, but malted corn and wheat will also work, so I assume oat seeds will as well. The basic chemistry is the same for all starchy seeds.
@internetshaquille
Жыл бұрын
Sheesh what a spectacular investigation thank you for this
@FlavorLab
Жыл бұрын
Thank you! That means a lot coming from you!
@0miniq
Жыл бұрын
It's a cool video, but I refuse to do anything productive, healthy, or fun until a Net Shaq vid in my feed bullies me into it
@siiiiiiiiiimo
6 ай бұрын
Shakky Boyyyyyy waddayadoooinheeer
@goldensunrayspone
Жыл бұрын
a note that you can also use malted oats (or barley) instead of chemical amylase if you want something "fully natural" or whatever, and it'll also have a malted flavor which some people really enjoy
@mart62730
Жыл бұрын
Interesting, in the end, you are actually making wort for beer. I never thought of putting that in my breakfast cereal.
@thy7411
Жыл бұрын
Can you tell us more on how to make the malted oats? I haven't seen a video showing someone malting It's only ever been barely. Is non diastatic better than diastatic?
@mart62730
Жыл бұрын
@@thy7411 diastatic means it has the enzymes to degrade other sugars than its own. So when using a malted cereal with an high diastatic power, you could mix it with raw grain. If only using with low power, you may need to add enzymes. Making malted oats should not be different than malted barley but probably not worth the effort at home when you can buy a bag in an homebrew shop.
@caninedrill_instructor5861
Жыл бұрын
How difficult/time consuming is it to malt oats/barley at home? For oats, are whole oats required?
@bertiegriffin3871
Жыл бұрын
@@caninedrill_instructor5861 yea whole oats needed you just sprout them then cook them
@ffwast
Жыл бұрын
As a beer brewer I guessed it right because the same kind of enzyme rest is also about half the physical work of making beer. You soak your malted grain (sprouted so it produces its own enzymes then dried) in water warmed to the best temperature range for the enzymes, conventionally for an hour. (Then you usually boil it and throw in some hops, and throw in some yeast once it's cooled down.)
@ErikPukinskis
Жыл бұрын
Yeah, I was thinking this too... he basically made a "mash" in beer terms.
@TheJohnreeves
Жыл бұрын
Usually? Is there any beer that you don't boil?
@ffwast
Жыл бұрын
@@TheJohnreeves Sure! Before metal boil kettles were accessible to regular folks, in the middle ages and before, most beer was not boiled. Since it wasn't a technique back then it was just how they had to make beer, some people just kept doing it that way as they taught new generations, so it's still done by a lot of traditional "farmhouse ale" brewers in places like northern europe, sometimes with the same yeast culture passed down for generations too.
@bucksmoonlightrevival
Жыл бұрын
I'm lactose intolerant. I put lactase drops in my milk the night before, it takes seconds to do, then I just drink milk
@infidelcastro5129
Жыл бұрын
I’m 54 and until today I didn’t know how much I’d enjoy watching a nice man with a funky beard boiling oats. You live and learn 😁
@infidelcastro5129
Жыл бұрын
At least I think I’m 54. Hang on - let me ask my wife…
@infidelcastro5129
Жыл бұрын
Yep. I’m 54. Go me! 😂
@joshh.2159
Жыл бұрын
As somebody that has had a dairy allergy his whole life(23 years) I have always drank soy milk until about 3 or 4 years ago when I started drinking Oat milk and wow it is great. I don't think people realize how good it is like wow
@angeliparraguirre7329
Жыл бұрын
I seek out soy milk because of the high protein content. I don't feel one way or the other regarding its taste. I do really like the chocolate flavored oat milk, tho.
@serpentes9818
Жыл бұрын
No protein
@angeliparraguirre7329
Жыл бұрын
@@serpentes9818 wot u mean lol
@caninedrill_instructor5861
Жыл бұрын
@@angeliparraguirre7329 Milk made from Split peas has as much protein as cow's milk.
@caninedrill_instructor5861
Жыл бұрын
@@serpentes9818 True, Oatmilk doesn't have as much protein as cow's milk. However, you could try milk from split peas. It, allegedly, has as much protein as cow's milk. It's not that difficult to make and is only a little more time consuming as making homemade Oatmilk.
@123tobiiboii123
Жыл бұрын
I feel like I want a starch milk tier list now. Like what happens if you just use it on straight cornstarch. Or what about plantain milk
@deadfr0g
Жыл бұрын
“Plantain milk” is now something I need to experience before I die.
@smetana3933
Жыл бұрын
potato milk too
@sylvassasalladsbestick1342
Жыл бұрын
@@smetana3933 There's already potato milk though. The brand is called Dug.
@Great_Olaf5
Жыл бұрын
Banana milk.
@olioliravioli6619
Жыл бұрын
Chocolate milk but from cocoa beans
@JustinCarnitas
Жыл бұрын
I was so happy to find Oatly while living in Ireland. What most people in the United States don’t know is that Oatly has a version of their oat milk in a brown container that literally is just oats, water, and salt! The organic oat milk I’m waiting to see back home in the states someday hopefully!
@squid9882
Жыл бұрын
If you're still living in Ireland, I'd definitely recommend the Lidl brand barista oat milk. It's v good and a little cheaper too.
@JustinCarnitas
Жыл бұрын
@@squid9882 I’ve moved out of Ireland (bittersweet goodbye). I hadn’t gotten to try the barista versions of most of them besides when ordering from the coffee shops so I’m not sure if I’ve had Lidi’s
@freightgod
Жыл бұрын
In my USA NY Aldi store there is the same but without the brand name premium.
@uweschroeder
Жыл бұрын
So why do you buy simple oat milk instead of making it yourself for a fraction of the cost?
@JustinCarnitas
Жыл бұрын
@@uweschroeder I live in a smaller space that I share with my roommate and it’s hard to fit what we already have into the kitchen areas. But I know one day I’ll be making it myself : ) Thank you for being a positive force, keep it up, it’s appreciated!
@PrincesaAzalea
Жыл бұрын
I've been making myself this question since I tried Industrial oat milk, several years ago. I thought the branches were lying about the added sugars. I finally understand it. Thank you! :D
@ExaltedWarrior
5 ай бұрын
Sooo, you're just gonna ignore the rapeseed oil Oatly puts in their product?
@TheHabadababa
Жыл бұрын
If you don't have amylase powder, just pre chew your oats. That's how chicha, a traditional south American corn beer is made. Also a lot of grains already contain the necessary enzyme / produce it when they sprout, so in beer production the grain gets sprouted and then roasted once enough of the starch has been converted to malt sugar which are the 2 glucose molecules chained together.
@MithMathy
Жыл бұрын
I definitely thought "ohhh that's why saliva is needed to make chicha"
@Great_Olaf5
Жыл бұрын
It's interesting how many different disaccharides there are made out of so few monosaccharides. Two glucose makes both maltose and dextrose, sucrose is glucose paired with fructose, lactose is a pair of glucose and galactose (I think, it may just be two Fairsise). The chemistry of sugars is fascinating.
@KyrenaH
Жыл бұрын
No thank you.
@calebcruz2812
Жыл бұрын
I think I'll pass on that
@raerohan4241
Жыл бұрын
Sake also used to be made with saliva - they'd chew cooked rice, spit it out, and ferment it
@mandolinic
Жыл бұрын
In the UK, these products are labelled as "Oat Drink", not "Oat Milk". The ingredients are listed as Water, Oats 10%, Rapeseed Oil, Minerals (Calcium Carbonate, Calcium Phosphates, Potassium Iodide), Salt, Vitamins (D2, Riboflavin, B12). The nutrition information is broadly similar, once you've compensated for the size difference between 100ml and a US cup! There is nothing on the label about "added sugars"; instead, after the Carbohydrates lines, it says "Of which sugars" and an asterisk. The asterisk takes you to another line which says "*Natural sugars from oats". There is no mention of any enzymes.
@RedBeardedRabbit
6 ай бұрын
This is my real issue with these Drinks - 10% Oil, and I'm sure it's a highly refined type too - YIKES
@mandolinic
6 ай бұрын
@@RedBeardedRabbit I think the 10% applies to the oats, not the oil. I believe Rapeseed oil is called Canola oil in different parts of the world.
@RedBeardedRabbit
6 ай бұрын
Oops missed the comma location! Still would be important to know what % of the content is oil.
@mandolinic
6 ай бұрын
@@RedBeardedRabbit It could be up to 10% oil. Any more and it would have to appear before the oats.
@froogsleegs
Жыл бұрын
tried to make my own oat milk once with just oats, water and salt- it was a disaster and didn't taste good at all. thanks for breaking it down and explaining it properly!
@leelunk8235
Жыл бұрын
I TAKE IT YOU ALSO BAD AT FILTERING WATER INTO A PITCHER THAT ALREADY HAS A FILTER😂
@nikolaysargsyan6349
Жыл бұрын
Fun fact. Some tribes in Africa and Oceania use human saliva to make varieties of local alcohol (yes, they technically spit in the mixture). The idea is easy: enzymes in the saliva convert the starch into sugar, than the bacteria feed on sugar and create alcohol. The percentage of alcohol in those drinks is low, but hey, it's a quite creative, although gross, way to make some booze.
@TheBaronme
2 ай бұрын
I was sure all these recipes over internet were not the right recipes. Thanks a lot for taking a scientific approach to explain the WHYS I was falling so much on making it at home. It also intrigues me the fact oat base (water and oat) declared by Oatly doesn’t include the enzymes.
@FlavorLab
2 ай бұрын
I think it's because you don't have to report an enzyme as an ingredient since it has next to no nutritional value
@TheBaronme
2 ай бұрын
@@FlavorLabor possibly they pasteurise the mix and it leave no traces of the enzymes.
@andrewlarsensfilmreviewchannel
Жыл бұрын
I make homemade hemp milk by putting hemp seeds and water into my Vitamix blender. Very simple and there’s no filtering involved. I use it everyday for lattes and sometimes I use it for cooking.
@richardhorrocks1460
Жыл бұрын
Did you just need to put it into the blender, or did you have to blend it too? Sorry, I'm new to all of this.
@JackoWacko.
Жыл бұрын
@@richardhorrocks1460 …
@sixbe9002
Жыл бұрын
@@richardhorrocks1460 once in the blender you just have to shake vigorously until nicely combined 👍🏾
@richardhorrocks1460
Жыл бұрын
@@JackoWacko. A man must have his fun.
@Churros1616
Жыл бұрын
Hoe is the taste?
@rafael_l0321
Жыл бұрын
really cool! I did try to make oat milk once. 1 cup of oats was sent to the garbage that day, now I know why. Might try again with some enzyme/malt strategy
@PrincessAudrii
Жыл бұрын
This was very interesting to me, I recently found out that I have a dairy and soy allergy. After 45 years of drinking milk and milk products, Oatly is the most palatable and closest mouthfeel to drinking dairy. I also like the sweetened Milkadamia from Macadamia nuts.
@hunterclark7403
Жыл бұрын
People aren't meant to be allergic to dairy, but they develop allergies after drinking pasturized milk because the process of pasturization kills the enzymes and lactase that make milk digestible. Look into raw milk - pretty much everyone can drink raw milk, especially if it's A2, if they start slow. Very easy to digest, tons of health benefits without the negative effects of conventional dairy
@IQzminus2
Жыл бұрын
Oatly has some great products. I can eat and drink diary products just fine, but I often buy oatly stuff just because I think it’s delicious and compared to dairy it keeps forever so easy to a have on hand in the fridge. I’m from Sweden where oatly started their business so I think we have some more products here. I think their oat cooking cream, vanilla custard, cream cheese, créme fraîche, ice cream, are all great. I think their oat milk is pretty good too but prefer their other stuff.
@bunnyben5607
Жыл бұрын
@@hunterclark7403 This is false. The casein proteins in milk have immunogenic properties. It doesn't matter if it's A2, organic and raw or whatever, if you're allergic to the caseins then that wont change it.
@Tiny_Koi
Жыл бұрын
@@hunterclark7403 It is common and normal for mammals to become intolertant to dairy after being weaned. I reccomend this article "Genetics of Lactose Intolerance: An Updated Review and Online Interactive World Maps of Phenotype and Genotype Frequencies" to learn more about lactose intolerance in relation to human genetics.
@michaelafiserova1391
Жыл бұрын
@@bunnyben5607 i agree it depends if you are lactose intolerant or cant digest casein. however its true the casein in pasteurized milk is denaturated which might make it less digestible and more prone to cause allergy, so trying raw milk might be an interesting experiment.
@seanocansey2956
Жыл бұрын
Tbh the title feels more like a lie than oat milk
@milobem4458
Жыл бұрын
Instead of buying amylase you can chew the oats for few a while before soaking. That's how some Amazonian tribes prepare starch for fermentation, by using their saliva enzymes. You probably don't want to offer it to squeamish guests
@totallynotpaul6211
Жыл бұрын
This is why cake batter tastes sweeter than cooked cake in reverse. During the baking process, some of the sugar in the cake combines into starch, making the end product less sweet. Edit: I love spreading misinformation online
@Bronzescorpion
Жыл бұрын
What are you talking about? You can't make starch from regular sugar by baking it. I looked up reasons that batter taste sweeter than the cake and none of the explanations talks about creating starch. There do you have your knowledge from? While I am not a food scientist, I do have a bachelor degree in biology and I have never heard about the creation of starch through baking.
@AlkalineGamingHD
Жыл бұрын
@@Bronzescorpion Because they're talking out of their ass. This is a prime example of knowing enough to be dangerous/stupid. They automatically took the process described here, reversed it, then enabled some 14th century humorism level logic to it and acted like making sense to themselves is the same as scientific accuracy. It tastes less sweet because a baked cake takes up twice the volume of batter.....Duh.... Edit: There is also the possibility of hydrolysis of the starch molecules during baking thus opening them to stronger perception by our taste buds ergo masking the bolus sweetness that exists in the cake batter. But at this point I can confidently say I'm spit ballin here unlike the OP
@Bronzescorpion
Жыл бұрын
@@AlkalineGamingHD The dangerous thing is, that it got a heart from the the creator. It is like a seal of approval, so people are more inclined to learn the false information now. I sincerely hope that they will edit or delete their comment, so as to not spread misinformation.
@PurpleYoshiEgg
Жыл бұрын
@@Bronzescorpion "dangerous" bro it's about cake batter and baked cakes. It's not going to harm anyone *if* it's wrong.
@Bronzescorpion
Жыл бұрын
@@PurpleYoshiEgg Yeah, dangerous was a strong word to use, I only chose it, because the other guy I replied to did as well. But mostly this is also a commentary on misinformation in general. This may be harmless, but other information isn't and we should make an effort to minimize misinformation and it starts with clearing things up, when you got it wrong. Make it a habit, so you also remember to do it when it matters.
@OatlyTV
Жыл бұрын
This is one of the best explanations for the very tricky topic of added sugar/free sugars etc. that we've seen. Bravo!
@treali
7 ай бұрын
Forgot to mention the heavily processed canola oil and additives. Oatly is one of the only milk alternatives that gave my stomach a serious reaction, took me some time to make the connection but when I stopped drinking Oatly the problem went away.
@aclawson7004
Жыл бұрын
I do not eat plant based, but have started making oat milk to replace dairy in recipies. (This is a HUGE budget saver) For my purposes, I use only water and oats. And don't strain it if it will be used imediately. I have found that homemade oat milk works perfect in baked goods and smoothies. I do still use varying portions of dairy in most of my sauces and soups.
@dutch_asocialite
Жыл бұрын
As someone who drinks oat milk because of a milk allergy, seeing this video nearly gave me a heart attack and feared I would drop dead any minute now. Good to know it wasn't actually anything so dire.
@adamkollar2694
Жыл бұрын
try drnking raw milk, most of the people who have milk allergy just don't have enough of those naturally occurring enzymes that are in raw milk + the protein is homogenized which causes problems as well. Also don't drink oat "milk" as its just flour water with seed oils... very unhealthy. its basically garbage + its extremely cheap to make it, now you see the incentive behind the propaganda (big gains) Stay safe, Peace
@brittnar
Жыл бұрын
I know what you mean. Saw the title and thought oh great, whats wrong with oat milk. Glad we went out of our comfort zones to learn something!
@dutch_asocialite
Жыл бұрын
@@adamkollar2694 I presume I can find raw milk at my local farmer's market?
@adamkollar2694
Жыл бұрын
@@dutch_asocialite yeah, either that or if you know any farmers that may have goat, sheep or cows. Or just don't use milk 😅 because eating fake milk is in my opinion net negative for your body (more harm than good)
@elpretender1357
Жыл бұрын
@@adamkollar2694 Why do you think it's negative for your body as opposed to raw milk? There's a reason why raw milk is not aproved for commercial sale in so many places. Milk is pasteurize it to kill bacteria that can cause diseases, so drinking raw milk can certainly do more harm than good. On the other hand, the comercial production of soy milk, coconut milk or oat milk is much safer, since there's no Salmonella, E. coli, Listeria or other bacteria to worry about. Soy would probably be the safest since the necesary cooking process already kills most things that could have a chance to harm you.
@Psartz
Ай бұрын
I live in a flat and was actually considering buying a cow for milk before learning that oat milk was an option. Thank you for helping me save money!
@__Rodrigo__
Жыл бұрын
DUDE your work is super interesting... I LOVE your channel idea and all, if i wasnt so busy with work already i would have a little chat with you and maybe start filming some stuff along those lines but on my home language and on the BRASIL reality... We lack that kind of content and all i find about food and science or history its on english Btw keep up the good work
@__Rodrigo__
Жыл бұрын
Also can we make this with only our saliva amilase ? Would be awsome lol
@jessine
Жыл бұрын
This was so neat!!! Loved the sciency animations. You're so good!❤❤❤
@dreadipsy5536
Жыл бұрын
Finally, i tried to make it myself last week and i was thinking.... they make something in the factory before blending. Thanks a lot!
@shaharkohan
Жыл бұрын
All amylase enzyme products I can find use dextrose as a blend/carrier. Doesn't this mean we are basically adding straight up sugar to the mixture (quick search shows Dextrose is chemically identical to glucose). Not a chemist so I don't really know anything about this.
@PatrickCordaneReeves
Жыл бұрын
Yup. You basically just did a brewing mash (one of the first steps of beer making). Base malt (malted barley) would do the same trick for you without the added amylase. It has plenty to convert its own starches as well as the oats.
@Lillipod1
Жыл бұрын
I made some with 1 cup of oats to 3 cups of water and added honey and salt. It was ok for cereals.
@Lillipod1
Жыл бұрын
I just put it through a sieve after blending and used the oat solids for something else.
@thy7411
Жыл бұрын
Ice seen some good results from leaving the oats in a mason jar with syrup, salt, and eater a day before i blend it, the sugar and salt seem to seep into the oats. I still get the bland first state, but the after taste is a nice sweetness.
@CalebCalixFernandez
Жыл бұрын
Most commercial milk alternatives have other ingredients added to help them mimic the consistency of cow's milk, and of course, let's not forget the fortification with vitamins and minerals so that people can get the same nutrients cow's milk has.
@Decertilation
Жыл бұрын
Fortification of most are done in regards to sustaining plant-based eaters. They tend to actually have more Vitamin B12 than cow's milk (which has a fairly insubstantial amount), and Vitamin D is fortified into both types of milk. Calcium is really the only difference.
@seitanbeatsyourmeat666
Жыл бұрын
Without the blood and puss, thankfully. Also, I just don’t want to drink the hormone fluid from another species
@davyddocarmocabral2989
Жыл бұрын
@@seitanbeatsyourmeat666 Everything you eat is a dead corpse coming from the ground full of insects
@porkupine2465
Жыл бұрын
@@seitanbeatsyourmeat666 wow such wonderful insight from the plant purist. I wonder how you feel about eating ethylene and other hormones in your favourite fruits🤭
@EpicMiniMeatwad
Жыл бұрын
@@seitanbeatsyourmeat666 So called Oxygen breathers breathing in a highly corrosive substance be like:
@KyrinaSpellweaver
Жыл бұрын
This isn’t a thing I had ever thought of but it’s so interesting!
@suzy6463
Жыл бұрын
Thank you for this video !I'm a pro pastry chef, and my daughter is a food scientist, and the whole subject of pretend 'healthy" food is a HUGE pet peeve for both of us. It really infuriates me to see all of the false claims made in the name of food marketing. Trader Joes is one of the worst offenders. Their misleading labeling infuriates me so much that I refuse to shop there, or even go inside, because it makes me so livid. LAbeling food using terms like "less guilt " Is just like semi-truck through the loopholes in the FDA's labeling standards while they go "na-ne-naa-nah!
@fabricator.cap.hill.seattle
Жыл бұрын
you should make a video about it
@StefanMarjoram
Жыл бұрын
Fascinating! Since going vegan a few years back we wanted to find a cheaper alternative to buying plant milk and started to make our own. What we came up with is perfectly fine on musli - but we still use the fancy barista stuff for tea and coffee. We add a couple of dates for sweetness and a few nuts which I think might help it emulsify a little. One interesting thing we did find is that with standard oats you had to be really careful not to blend them for more than 30 seconds or it would turn to gloop. If you use organic oats you can blend it for as long as you like and there's no gloopiness. Turns out it was the gluten in the dust on the oats (from manufacturing other products) that made it gloopy. Oats themselves are apparently gluten free.
@Erik_Swiger
Жыл бұрын
Alright, I called it correctly. As I followed along, it seemed like you would use enzyme activity, such as they do in brewing beer, and sure enough, that was it. Since amylase is in saliva, this explains why some cultures create foods/drinks where they spit into the contents as part of making it. Of course this grosses us all out, but hey, we're human, and we usually have good reasons for the things we do.
@xiuxiu1108
Жыл бұрын
Amylase can also be found in germinated seeds, which they had access to, (the plant needs to rely on breaking down seed starch for its source of sugar before they can grow leaves to make sugar on their own), so it still is pretty gross and unecessary in hindsight.
@supergreatsuper
Жыл бұрын
Source for cultures where they spit into recipes?
@korpen2858
Жыл бұрын
@@supergreatsuper Japanese kuchikamizake
@derekprice7229
Жыл бұрын
@@supergreatsuper Traditional preparation of kava is was done by chewing the root first in some instances.
@raerohan4241
Жыл бұрын
@@korpen2858 Also South American chicha from corn and masato from yuca, and Chinese millet wine
@TheBaconWizard
Жыл бұрын
Another way of going about this would be to add some pale malted barley to your recipe (treat the barley as if it were the enzyme) since it contains that enzyme. A good way of adding to the flavour and using a natural ingredient.
@TheJohnreeves
Жыл бұрын
It sounds like that would be delicious, I love the taste of malted barley (beer wort).
@prg.1751
Жыл бұрын
Thanks for the great video! Almost a year ago I came across the company Nectarbar which ships liquidised enzymes in two little bottles to make oat milk. The first one contains amylase and the second one - apparently responsible for sweeting - amylase and peptidase. It works and tastes great but now I’m wondering what peptidase actually does and whether it would change/improve your recipe or is necessary at all. By the way, according to the company’s instructions I just blend rolled oats (without boiling them beforehand) with 70°C water and two drops of the first (amylase) liquid. After about 20 minutes I add two drops of the second liquid (amylase + peptidase), blend for two seconds and let it rest for about an hour. Adding a pinch of salt and some drops of oil as an emulsifier is optional.
@meisjeViv
Жыл бұрын
Peptidases break down long proteins in the same way amylase breaks down long sugar (starch) into shorter (sweeter) sugars. My guess is that adding the peptidase changes something about the consistency/structure /mouthfeel of your blend or possibly breaks down certain proteins into proteins easier to digest?
@ThingsILove2266
Жыл бұрын
What type of oil?
@diegobuenovillafane869
Жыл бұрын
So, its not bad to drink oat milk and is an easy process to really improve it in home. Nice!! Thanks for your video!
@literalsoup2
Жыл бұрын
This brings to mind the Japanese tradition of Kuchikamizake (featured in Makoto Shinkai's Your Name as to where most people will have heard of it), where they chewed rice and then spit into a container, essentially using the saliva's enzymes as a fermentation base. Cool video!
@Churros1616
Жыл бұрын
This sounds disgusting.
@kurtdupree1254
Жыл бұрын
A lot of what you discussed is applicable to brewing beer. It would be cool if you made a video talking why barely is the preferred grain for beer making
@briansegarra9312
6 ай бұрын
An oat beer would be interesting
@CatboyChemicalSociety
Жыл бұрын
if you dont want to use commerial amylase you can use the middle flesh of a sweet potato mixed with oatmilk as it has amylase and heat that to 40C for an hour to break down some starch.
@ooglyga6100
Жыл бұрын
One of the best food channels HANDS down. You're amazing
@noinktechnique
Жыл бұрын
"Oat Milk is a Lie" proceeds to demonstrate exactly how it isn't a lie 🤣
@BrennanYoung
Жыл бұрын
"This weird clickbait trick works every time..."
@kevinu.k.7042
Жыл бұрын
Great video Here in Europe they would have to list the enzymes on the packet. But, making something sweet is not adding flavour - it is adding sweetness and many westerners have had their palettes trained by commercial producers to prefer sweet. If you want flavour there is only one way to go. Liquidise the cooked oats and dilute to taste. Adding salt is best avoided if you are watching your salt intake. Again commercial food producers have trained our palettes to prefer higher levels of salt. And, do you really need salty milk in your coffee? Thanks for this video - really interesting stuff.
@orange-micro-fiber9740
Жыл бұрын
Enzyme activity reminds me of home brewing stuff, using malted barley. Wonder if you can get malted oats.
@Vikingwerk
Жыл бұрын
I mean, you could just get whole oats and malt them yourself pretty easy.
@chrisrosenkreuz23
Жыл бұрын
you can, if you malt them ^^
@z987k
Жыл бұрын
yes you can. Any brewing shop should have them.
@wpattison
Жыл бұрын
This processing in beer-making is known as mashing - setting the grain bill to certain temp ranges and holding it to allow the enzymes convert the starches into sugars to ferment into beer.
@joylox
Жыл бұрын
I always wondered about that. I eat a ton of oats, so I tend to not get it that often (you can't live on just oat based stuff, or else I would). I've made almond milk, and that was really easy, a lot like what you tried at the beginning, but with soaking oats and then blending it. It's interesting how the two are often compared, yet the process is different.
@dstinnettmusic
Жыл бұрын
Such restraint…I couldn’t have resisted forcing “the pot thickens” instead of “the plot thickens”
@amira-uf5yj
Жыл бұрын
Blending in ~2% fat really helps with the body/consistency, can use a very small amount of xanthan gum and/or soy lecithin to help keep the emulsion stable. This was very helpful, thank you
@hellenista
Жыл бұрын
Love the video and hate the title but it did get me to click lol…so I enjoyed seeing how this is done after reading about it from some type of specialist in the Amazon comments section for this product ☺️❤️❤️
@matsuringo24
Жыл бұрын
I never actually knew raw potatoes were a thing anyone worried about, I’ve snacked on them with a bit of salt since I was a kid without any issue. Reminds me of the whole raw flour thing, just never was a thing when I grew up.
@ahdorbfidks
Жыл бұрын
the flour thing now is about salmonella
@minakiel2930
Жыл бұрын
i don’t eat raw flour since so many mice and other small animals get into the product at all stages of production. they get ground up during harvesting, and can get in in the grocery store. I know the flour is heated high enough to kill most pathogens but it’s nasty to think about lmao
@berbeq7343
Жыл бұрын
I really like when you go into the science of food!
@CosmicKnight1
Жыл бұрын
There’s an adult beverage from the renaissance called Athell Brose who’s many variations includes whiskey, oatmilk., and honey. I soak old fashion oats in whiskey (cheap, but still drinkable bourbon, Evan Williams works well) for a few days, swirling occasionally then let it settle and use a lot, as in multiple batches, of the settled oaty part to make it. Add a bunch of honey until sweet. Shake before serving. Unbelievably good stuff. Cheers!
@haraldtheyounger5504
Жыл бұрын
Oatly can cause sugar spikes. I use to use Oatly for making coco, after a few month I noticed a tightness in my chest, plus a bit of a headache. The only addiction was the Oatly coco, which I'd use cocoa powder, a little cinnamon and/or a little chilli. I looked into Oatly and discovered that it is basically just like a can of coca cola, all sugar; maltose and glucose. I was drinking one mug per day, sometimes two. My doctor told me I had a very high sugar count. So I quit Oatly, and hey presto, after a few days felt a return to normal.
@lucyanderson2079
Жыл бұрын
Im a bit confused. In the UK Oatly has 3.5g Sugars per 100 mL, whereas coke has over 10g per 100 mL. Is there Oatlys with higher sugar?
@julianlaresch6266
Жыл бұрын
I was drinking almond milk for a while but due to water consumption concerns I've switched to oat. Surprisingly it works just like Dairy milk in many applications including instant pudding and cheese sauces. I wonder how that works?
@Hwyadylaw
Жыл бұрын
Water would also work for instant pudding and cheese sauces
@elahalilovic8565
Жыл бұрын
I think its the higher fat content in oatmilk. It usually contains sunflowerseed oil :) i use it in everything from soups to desserts
@Fuzzi974
Жыл бұрын
I thin Oatly might roast their oat before cooking it, although I might be wrong, as they don't sell it as Roasted. However roasting it would definitely add flavours, like it does for Almonds.
@plus94
Жыл бұрын
No roasting, specialty mix of enzymes only for the base, also enriched with vitamins and minerals.
@rickotap3859
Жыл бұрын
I wonder what happens if you make oat milk from roasted oats? In distilling you'd roast your grains before exposing them to yeast, I always thought that was for the same reason, to break up the starch a bit and give the yeast some sugar to feast on. maybe you can cut out the amylase by doing that?
@theodoreolson8529
Жыл бұрын
As a marketing major and retired vet I found myself thinking....well that's 7 minutes and 23 seconds I'll never get back. Thanks for all the science though.
@ThomasRonnberg
Жыл бұрын
It's the perfect drink for a consumer that's detached from reality. The reason oat milk even exists is because there's been massive issues in the global agricultural system when it comes to cycling certain foods. There was a couple years where everyone was growing oats and ofc that lead to an oversupply cratering the business. Oatmilk is a by product of poorly managed global agricultural infrastructure. One of the first decade ago symptoms of incoming food shortages. Oat milk was one of the first signs of modern food shortages.
@Silphwave
Жыл бұрын
The seed oils are the most worrying part
@stuntmonkey00
Жыл бұрын
Oatmilk is basically a variant of Ovaltine. The amylases breaking apart the starch into sugars... that's malted milk.
@redpandamaniacal
Жыл бұрын
I think making amazake (alcohol free sweet rice wine) from rice and koji works the same way. You do have to maintain a lower temperature for that one though. IIRC, something like 50 Celsius or so.
@castielvargastv7931
6 ай бұрын
so oat milk is nothing but sugar water but they can advertise it no sugar added...
@MissySimpleM
Жыл бұрын
At the start of the pandemic people at work were sharing all kinds of recipes and stuff and I tried the first oat milk recipe and ppured the whole thing out. Thanks for your much improved one ❤️
@tobiasglendenning7966
Жыл бұрын
As someone who isn't vegan but still makes it every so often based on internet recipes, I add butter to make mine which makes it have a nicer texture. I add sugar and/or syrup for flavor. I take the oat leftovers, mix it with golden syrup and microwave until dry and make a makeshift breakfast bar. That or I feed a little to my pet.
@Rig0r_M0rtis
Жыл бұрын
You can also add the leftovers to your dough when making muffins or cakes.
@hubercats
Жыл бұрын
The process you describe is reminiscent of that involved in the conversion of grain to malt such as used in the making of beer. Thanks!
@lukefranklin5
Жыл бұрын
A few months ago I ordered a frappacino with coconut milk from the starbucks on my campus and watched as the guy put oat milk in my drink. I’m still salty about it to this day
@SirJamestheIII
Жыл бұрын
Resistant starch is good for you. Uncooked overnight oats and undercooked potatoes do not give you an upset stomach. Unripe bananas are very good for you. Likewise cooking does break down resistant starches in mushrooms and we pass those fine
@SnufjeZout-jz5lh
2 ай бұрын
Question (I’m not a food scientist): I see a lot of people in the comments saying, “Oh, it’s not added sugar; it’s all natural, I can drink it with a peaceful mind.” But the process of making oat milk, even if it’s only oats, makes it metabolically different from oats. Instead of your body having to cut up the sugar chains, granting you a stable sugar release and energy cost, the sugars now go into your bloodstream and spike your insulin immediately, just like all sugars. Isn’t this the reason the FDA required Oatly to put it on the labels? At the end of the day, sugars (short saccharide chains) are sugars, added or not. Or am I wrong here? P.S. Love the channel!
@FlavorLab
2 ай бұрын
@@SnufjeZout-jz5lh yes I think this is absolutely correct
@theb3232
Жыл бұрын
I think a possible reason for the slightly sweet taste is due to the Maillard reaction when the oatmilk is subjected to UHT during production to keep it shelf stable.
@TheLeftistCooks
Жыл бұрын
That was fascinating. I will never trust any drink of any kind again.
@m2useinu
Жыл бұрын
Maybe they should have to call it "processed oat base"that sounds so yummy
@GGysar
Жыл бұрын
Predigested oat drink.
@elahalilovic8565
Жыл бұрын
Still better than bovine secretion Or cow titty milk 😂😂
@TheJohnreeves
Жыл бұрын
Maybe they should just continue calling it oat milk because it's widely understood and confuses nobody.
@cowabunka
Жыл бұрын
shame about the title, i don't feel like "oat milk is a lie" after watching this very interesting clip. I have a new found respect for the product itself.
@user-cy9vd7rl4h
Жыл бұрын
I like that you didn't edit out the few uhhs and pauses. I get tired of people over fiddling with videos and excess jump cuts to chop out insignificant breaks.
@stephenmarseille5425
Жыл бұрын
As a brewer/distiller I called this one before the vid started. Great job explaining it!
@dtnamastertech1911
Жыл бұрын
3:26 Host: you want some home made oatmilk. Guest: sure I love oatmilk. Host: Snort, cough, spits into blender
@SidheTendencies
Жыл бұрын
Oatmilk always tastes bad when it's room temperature, tbh Did you refrigerate the first oatmilk you made before trying? That makes all the difference. We have loved our oatmilk FAR better than store bought. Oatly and others have at least 5 ingredients, with gums and other stuff. Oatmilk can be thick and creamy without any of that other stuff they add to commercial oatmilk. We use a T Shirt for a lower micron seive. Adding the enzyme is a cool idea though! Liked how you explained what oats are and how the body breaks it down
@Certago
Жыл бұрын
Besides the click bait title, good video. I am very happy that tasty oat milk exists because my lactose intolerant family members enjoy it as a nutritious drink and ingredient.
@harriehausenman8623
Жыл бұрын
Yeag, I also dont like these kind of thumbs/titles. I'm not lactose intolerant, but since I banished cow milk from my coffee and smoothies, my pollen-allergies got much better.
@raoultrueb2642
Жыл бұрын
What's really funny is that this exact same pack of Oatly sold in Europe has only 7 grams of carbohydrates which of only 3.5 are sugar. The one soy milk I use has about 7 grams of sugar and I would consider it heavily sweet. So what you are used to is also important.
@yanamonos
Жыл бұрын
that's also why you can't use this type of plant based milk to make pudding. The amylase not only breaks down the starch in the oats, but also the one from the pudding, which prevents it from thickening up. Learned this the hard way :')
@helenalimo3133
7 ай бұрын
have you tried to boil your milk to kill the enzymes first?
@yanamonos
6 ай бұрын
@@helenalimo3133 I didn't, I honestly just use cow milk normally, we just didn't have it at home that day. So no idea if that would help.
@The411
Жыл бұрын
Mashing is the process of turning grain starch into sugar. It's how beer is prepared, but the sugary water is then fermented :)
@bmp713
Жыл бұрын
Do you think the added synthetic vitamins and minerals, especially calcium in plant "milks" are as bio-available as they are in animal milk?
@donsantiago1
Жыл бұрын
Lemon, vinegar or citric acid have the capacity to break down starches too, while cooking the oats.
@majo3488
Жыл бұрын
I made it myself. You need 1 mL of brewing Amylase, 10 percent of oat flakes and 65 degree Celsius water. Put it in a milk maker and blend it for a few seconds. Filter it after 20 to 30 minutes and add 1 little spoon of neutral oil and 2 knife point of salt for a liter. Ready. Do this everyday with a liter. If you don't cook it afterwards Amylase will work further and ruins the taste after 48 hours. If you want to make it tasty 3 to 5 days (in the fridge) you just need to cook it. Costs 10 cent per liter with organic oat.
@BronzeTheSling
Жыл бұрын
"You don't have to make it in a lab, you can make it at home." *buys suspicious white powder made in a lab*
@martinhansen1530
Жыл бұрын
In theory couldnt the sweetening be done by germinating oats in the same way you germinate grains for beer brewing?
@OverKnirps
Жыл бұрын
That video left me a bit with mixed feelings... I'm relieved that "the big secret" of the process is just enzymes and not something like lead sugar. At the same time, I'm a bit disappointed that it's only enzymes, because enzymes are pretty common in many household products, foods and industrial processes and it's something I learned years ago in school. Saying Oat milk isn't oat+water (like in the thumbnail/title) feels a bit like saying that carbonated water is a lie, because it also contains acid in addition to water. Actually, I'm not quite sure what point I'm trying to make here, I guess the thumbnail and title just rubbed me the wrong way. I still enjoyed the video and subscribed, because I think your content probably interests me.
@gavinkerslake
6 ай бұрын
this is so interesting. i'd always wondered why we shouldn't eat uncooked potatoes. now i know.
@sgwtier
Жыл бұрын
Thank you, interesting. But the title is a bit clickbaiting. That they have to found a way to split starch down to sugar is pretty obvious without knowing how it works - "a lie" is a bit too strong expression for that. Maybe I will experimence with making my own oat milk in future - it sounds fun.
@rfdc
7 ай бұрын
Ohhhhh so this is why some indigenous people chew the corn kernels before making chicha with them!
@kalle162
Жыл бұрын
I'm so glad i found this channel, you have so many interesting videos! I wanna watch all of it.
@BeefIngot
Жыл бұрын
Best non dairy milk: Silk Nextmilk. Only 3g of sugar per 250ml which is the lowest I've found while having the most similar taste to milk (I personally find it more pleasant). It is a bit more expensive though.
@nathanparry8315
Жыл бұрын
At those temps it's gonna be Alpha amylase. Produces longer chain sugars and dextrins. Better for mouthfeel. Beta amylase works at cooler temperatures and produces shorter chain sugars with a thinner mouthfeel. The same process is used in beer brewing to convert the starches in malted barley, using the enzymes naturally present.
@Mosfer_aldoseri
Жыл бұрын
Dude easy new sub gained! Very informative content delivered well in a short amount of time. Thanks for not stretching the video for more ads lol
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