Is Oat milk bad for you?
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- Äas pĆidĂĄn 17. 05. 2024
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Today I am going to explore how to make oat milk that tastes good, like Oatly. This turns into a journey exploring enzymes, starches, and many other things. Something that recipe blogs tend to keep getting wrong.
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0:00 Intro
1:04 Oats + Water
1:57 Science Time
3:17 Enzyme Madness
6:33 Outro
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============= Ingredients ==================
5 g amylase
1 cup (80 g) of rolled oats
6 cups (1.4L) of water
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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
I will check it out!
funny thing is that some brand's non-"barista" oat milk works better for this than their barista version
can you explain why it curdles in coffee and how ingredients like dipotassium phosphate works? i see it on the label
@@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!
@@zudora1978 I have used oat milk to make coffee for years and it has never curdled. At least three cups a day. Thatâs using a variety of methods, instant, filter, caffitare and home coffee machine. How are you making your coffee?
It wasn't as bad as I thought. Adding a natural enzyme present in the human body isn't the most horrific sounding process.
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.
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!
@@GGysar Why do you think so many people want to make this stuff at home?
@@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.
Iâm 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 donât want to drink it.
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 64-70ÂșC/148-158ÂșF) for a while (about 1 h), in a process called mashing. This is how you extract sugars from cereals in brewing.
But do oats have enough diastatic power to fully convert themselves?
You need to germinate oats so that they will have amylase. Mashing only works with germinated seeds.
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
Yâall really over here not using malted oats to make oatmilk?
@@berzoidberg3272 No, we're brewing beer
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.
This is very interesting, thank you! Would you mind explaining what does wt% means?
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.
@@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
@@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
@@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.
Sheesh what a spectacular investigation thank you for this
Thank you! That means a lot coming from you!
I got ratioed
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
Shakky Boyyyyyy waddayadoooinheeer
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
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.
No protein
@@serpentes9818 wot u mean lol
@@angeliparraguirre7329
Milk made from Split peas has as much protein as cow's milk.
@@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.
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.
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
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
Interesting, in the end, you are actually making wort for beer. I never thought of putting that in my breakfast cereal.
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?
@@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.
How difficult/time consuming is it to malt oats/barley at home? For oats, are whole oats required?
@@caninedrill_instructor5861 yea whole oats needed you just sprout them then cook them
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.)
Yeah, I was thinking this too... he basically made a "mash" in beer terms.
Usually? Is there any beer that you don't boil?
@@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.
Tbh the title feels more like a lie than oat milk
Iâm 54 and until today I didnât know how much Iâd enjoy watching a nice man with a funky beard boiling oats.
You live and learn đ
At least I think Iâm 54. Hang on - let me ask my wifeâŠ
Yep. Iâm 54. Go me! đ
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
âPlantain milkâ is now something I need to experience before I die.
potato milk too
@@smetana3933 There's already potato milk though. The brand is called Dug.
Banana milk.
Chocolate milk but from cocoa beans
I was so happy to find Oatly while living in Ireland. What most people in the United States donât 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 Iâm waiting to see back home in the states someday hopefully!
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.
@@squid9882 Iâve moved out of Ireland (bittersweet goodbye). I hadnât gotten to try the barista versions of most of them besides when ordering from the coffee shops so Iâm not sure if Iâve had Lidiâs
In my USA NY Aldi store there is the same but without the brand name premium.
So why do you buy simple oat milk instead of making it yourself for a fraction of the cost?
@@uweschroeder I live in a smaller space that I share with my roommate and itâs hard to fit what we already have into the kitchen areas. But I know one day Iâll be making it myself : )
Thank you for being a positive force, keep it up, itâs appreciated!
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
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.
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
Oatly has some great products. I can eat and drink diary products just fine, but I often buy oatly stuff just because I think itâs delicious and compared to dairy it keeps forever so easy to a have on hand in the fridge.
Iâm 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 fraßche, ice cream, are all great.
I think their oat milk is pretty good too but prefer their other stuff.
@@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.
@@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.
@@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.
This was so neat!!! Loved the sciency animations. You're so good!â€â€â€
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.
I definitely thought "ohhh that's why saliva is needed to make chicha"
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.
No thank you.
I think I'll pass on that
Sake also used to be made with saliva - they'd chew cooked rice, spit it out, and ferment it
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!
I TAKE IT YOU ALSO BAD AT FILTERING WATER INTO A PITCHER THAT ALREADY HAS A FILTERđ
This is one of the best explanations for the very tricky topic of added sugar/free sugars etc. that we've seen. Bravo!
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.
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
Finally, i tried to make it myself last week and i was thinking.... they make something in the factory before blending.
Thanks a lot!
I'm so glad i found this channel, you have so many interesting videos! I wanna watch all of it.
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 â€ïž
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
Also can we make this with only our saliva amilase ? Would be awsome lol
I make homemade hemp milk by putting hemp seeds and water into my Vitamix blender. Very simple and thereâs no filtering involved. I use it everyday for lattes and sometimes I use it for cooking.
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.
@@richardhorrocks1460 âŠ
@@richardhorrocks1460 once in the blender you just have to shake vigorously until nicely combined đđŸ
@@JackoWacko. A man must have his fun.
Hoe is the taste?
This was super cool and insightful. Wonderful video and I am certainly going to check out your bread video now.
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.
Dude, love your vids! Keep up the good work!
This isnât a thing I had ever thought of but itâs so interesting!
Loved your explanation!!
So informative thx !
I really like when you go into the science of food!
I made some with 1 cup of oats to 3 cups of water and added honey and salt. It was ok for cereals.
I just put it through a sieve after blending and used the oat solids for something else.
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.
Super fascinating video. Well done! I love Oatly barista blend but might have to give this a go sometime.
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.
One of the best food channels HANDS down.
You're amazing
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.
This is my real issue with these Drinks - 10% Oil, and I'm sure it's a highly refined type too - YIKES
@@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.
Oops missed the comma location! Still would be important to know what % of the content is oil.
@@RedBeardedRabbit It could be up to 10% oil. Any more and it would have to appear before the oats.
Great video. Good vibes. Earned a sub
That was a fantastic topic! I really enjoyed the video as well as the comments :)
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.
It sounds like that would be delicious, I love the taste of malted barley (beer wort).
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 Iâm wondering what peptidase actually does and whether it would change/improve your recipe or is necessary at all.
By the way, according to the companyâs 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.
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?
What type of oil?
thanks for recommending ur bread video! i cant wait to catch it in just a sec đ
i knew this alreayd but was a good vid, subbed!
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.
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.
Source for cultures where they spit into recipes?
@@supergreatsuper Japanese kuchikamizake
@@supergreatsuper Traditional preparation of kava is was done by chewing the root first in some instances.
@@korpen2858 Also South American chicha from corn and masato from yuca, and Chinese millet wine
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.
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
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!
@@adamkollar2694 I presume I can find raw milk at my local farmer's market?
@@dutch_asocialite yeah, either that or if you know any farmers that may have goat, sheep or cows. Or just don't use milk đ because eating fake milk is in my opinion net negative for your body (more harm than good)
@@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.
Dude, you're such a bad ass! I just stumbled upon your channel and I'm so glad I did! Too groovy my man! đđż
Thanks for this video. Youâve just cleared up something Iâd wondered about for a while.
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.
So, its not bad to drink oat milk and is an easy process to really improve it in home. Nice!! Thanks for your video!
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
As a brewer/distiller I called this one before the vid started. Great job explaining it!
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.
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
An oat beer would be interesting
Good experiment by the way.
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.
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.
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!
This sounds disgusting.
Great video!
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.
Fun stuff to do with leftover amylase: mash up a whole bunch of fruit or veggies, add water and analyze, let it sit for couple days, then add yeast. Stick it in a warm dark place for a couple months and poof you've got booze. Further distilling may be required.
Tech Ingredients did a bananananana booze that way, but they had to distill it.
Also I guessed right that they broke the starch down via enzymatic action. Yay for chem class.
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.
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.
Without the blood and puss, thankfully. Also, I just donât want to drink the hormone fluid from another species
@@seitanbeatsyourmeat666 Everything you eat is a dead corpse coming from the ground full of insects
@@seitanbeatsyourmeat666 wow such wonderful insight from the plant purist. I wonder how you feel about eating ethylene and other hormones in your favourite fruitsđ€
@@seitanbeatsyourmeat666 So called Oxygen breathers breathing in a highly corrosive substance be like:
Just found your channel because of this video, time to binge the best of âFlavor Labâ
Thereâs an adult beverage from the renaissance called Athell Brose whoâs 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!
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
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
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.
@@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
@@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.
@@Bronzescorpion "dangerous" bro it's about cake batter and baked cakes. It's not going to harm anyone *if* it's wrong.
@@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.
Love the video and hate the title but it did get me to click lolâŠso I enjoyed seeing how this is done after reading about it from some type of specialist in the Amazon comments section for this product âșïžâ€ïžâ€ïž
Wow, this one took off for you pretty well. Great information, thanks
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!
Enzyme activity reminds me of home brewing stuff, using malted barley. Wonder if you can get malted oats.
I mean, you could just get whole oats and malt them yourself pretty easy.
you can, if you malt them ^^
yes you can. Any brewing shop should have them.
Thanks a lot for giving us the ultimate homemade oat milk recipe. I'll be sure to give it a go!
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.
You never explain how oat milk is a "lie".
He did, you probably didn't catch it. Amylase is not mentioned as an ingredient on Oatly, specifically because they process the oats before actually adding in the other ingredients. If you were to attempt to make oat milk without Amylase, you would be disappointed with the result.... hence the "lie".
@@thejudge3658 The issue seems a little confusing to me. The host just references the Oatly brand. I've tried checking the ingredient list for other brands; none of them mention "amylase", though the Wikipedia page for oat milk does acknowledge the importance of adding enzymes. You would think that regardless of when an ingredient was added to a product, it would still need to show up in its ingredient list.
It's clickbaity but it's a good video. So all is fine
@@jeffreyslotnikoff4003 The amylase is used up in the process. So technically it is not an ingredient and does not show up in the ingredient list..
Oat milk on its own is not a lie. However many sources in the internet propagate a recipe that basically is cook some rolled oats, blend it, filter and enjoy your drink. That is a "lie" that was explained. Some of the sources try to win people to use plant based milk by telling how easy it is to make and how it tastes just like the real thing.
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?
Very cool video. I had zero interest in this content but you did it so well that i was hooked. Subbd. Thankyou!
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.
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!
you should make a video about it
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.
No roasting, specialty mix of enzymes only for the base, also enriched with vitamins and minerals.
Thank you for this! I have tried many times making my own oat milk and it never tastes right. Going to try this method đ€
I love the google searches just being regular searches, you can see the little stuff that ends up being part of the video as well (âwhat percent of the world uses the metric systemâ)
I never actually knew raw potatoes were a thing anyone worried about, Iâve 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.
the flour thing now is about salmonella
i donât 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 itâs nasty to think about lmao
Oatmilk is basically a variant of Ovaltine. The amylases breaking apart the starch into sugars... that's malted milk.
sharing this in my nutrition 101 class, we just finished learning about carbohydrate structure and digestion in the human body !!
Fascinating, captain.
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?
Water would also work for instant pudding and cheese sauces
I think its the higher fat content in oatmilk. It usually contains sunflowerseed oil :) i use it in everything from soups to desserts
What about adding oil with lecithin as an emulgator?
This was awesome!! I didnât know I could basically make it myself. By the way, since âcalciumâ and âvitamin Dâ are fortified (artificially added) into oat milk, what is the best way to do this? Do you know any good nutrient sources
that I can buy to fortify it? Also how long do you estimate it will last in the fridge? Thanks :)
Also I personally drink planet oat currently since it doesnât have oils in it (itâs so odd that everyone else uses them for emulsification)
Thanks man, can you or anyone tell me if I can freeze it in big batches? Will have a freezer soon PS subbed
would it be possible to use Malted Oat, since it'd contain its own enzyme?
Yes, I think that would work!
It should.
I have avoided 'over night oats" (the kind you make yourself with just your rolled oats and whatever you'd like to add) because I didn't understand how it could be digestable. But, so many like it. Is soaking oatmeal for a number of hours somehow a standin for cooking the starch?
Short answer is Yes. If you put say any pasta in cool water it'll soften (A lesson I learned as a child on a camping trip and a cooler, was neat to learn by accident) There's a few other things I've read on the benefits vs cooking, not sure If i believe them since they come from a oats company 'Bob's Red Mill' Since I've never taken the time to research those clams.
The starch absorbs water, yes, but it doesn't gel. So, you won't get the same thick texture that cooked oatmeal has. Also, some nutrients inside grains are better absorbed after they've been cooked.
Love your explanation! Iâm lactose intolerant and have been trying to make home coffee creamers! Oatly prices are high!
Love from Morocco đČđŠ Love this video! Great job!
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.
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. Iâm still salty about it to this day
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.
Does pasta still contain starch in granules, even though it's been somewhat processed? It seems the gelatinization you mentioned happens to the starchy pasta water...and the pasta itself if you overcook it. Is gelatinization a process of polymerization of the starch molecules?
That was fascinating. I will never trust any drink of any kind again.
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.
You can also add the leftovers to your dough when making muffins or cakes.
This same enzyme can be found in a malted version of the grain and activated by raising it to the proper temperature. This is referred to as a "mash" and is an early step in beer making.
Love the science! Also had NO idea why Oatly tastes so different