🇫🇷 Authentic French-Style Vegan Butter: Dairy-Free Recipe for Realistic Taste & Texture
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- Hello, Culinary Adventurers!
Today, I'm thrilled to unveil a homemade creation that's been simmering in my kitchen lab - a recipe born from my deep dive into the world of margarine and the fascinating hydrogenation process that transforms oils into a solid, room-temperature delight.
For those of you who've been following my culinary journey, you might recall the various butter alternatives I've whipped up in my recent shorts. If you haven't yet, be sure to check them out for some tasty inspiration!
Now, let's talk about the star of today's show. Many of you have raved about Miyoko's Creamery vegan butter, and trust me, I've been eager to try it myself. Alas, it's not available in my neck of the woods. But that didn't stop me! I've scoured the internet, piecing together clues about its ingredients and the magic behind its creation.
And voilà! I present to you my very own interpretation of Miyoko's cultured vegan butter - a culinary masterpiece that has exceeded all my expectations. This vegan butter is not just a substitute; it's a revelation. Its creaminess rivals traditional butter, it glides across toast with ease, and it achieves that golden brown perfection we all crave.
But the true enchantment lies in the flavors - rich, nuanced, and utterly complex. It leaves a symphony of delightful notes dancing on your palate, especially when savored on a slice of perfectly grilled bread. This isn't just another butter recipe; it's the crowning jewel of plant-based spreads, the one I'll be reaching for whether I'm sautéing in the kitchen or adding that magical touch to cakes and culinary creations.
I invite you to embark on this taste-transforming journey with me. Give this recipe a try, and I'm confident it will revolutionize your culinary world, tantalizing your taste buds in ways you never imagined.
Don't forget to share your experiences in the comments below. I'm eager to hear how this gustatory game-changer elevates your meals and moments. Happy cooking, and here's to a buttery future that's better for us all!
Salut!
Lionel
Chapters list:
00:00 Introduction
01:57 Ingredients
03:38 Recipe
11:29 Tasting
Ingredients
1/2cup water (100 ml)
1/4 cup cashew nuts (50g)
1/8 tsp ferment for yoghurt
1 1/2 cups deodorised Coconut oil
1/4 cup neutral oil
1/2 tsp salt
6 tsp dry lecithin or 2 tsp liquid lecithin
Follow me on Instagram www.instagram.com @myveganprovence
Filmed with Fuji X-H1 camera.
Video edited with DaVinci Resolve.
Have barely started this video and jumping with excitement! Provence AND vegan! I am in love with Provence and can hardly wait to start binge watching! Merci, merci merci for your channel!🎉
Thank you for your encouragement Hope you enjoy it! Give me a feedback if you think something can be improved (beside my French accent 😂)
Thank you for not deleting your wonderful post but taking the trouble to revise and repost it. Greetings from Munich
Thank you too!
Looks fabulous I’m making some as soon as I can get the fermenter
Enjoy !
Your videos are so easy to follow! Such clear and comprehensive instructions. I’m making this today. Thank you!
You are so welcome!
Thank you for sharing this great recipe - I use Miyokos and love it, but it can be very expensive so I'm happy to know that it's possible to make it myself!
My pleasure 😊
I'm really looking forward to making this; along with some of your other delicious French (Vegan) recipes! I want to say too that I very much enjoy listening to the history lessons you give. I am so glad I stumbled upon your channel :) ❤
Sounds great! Thank you for your support
Thanks Lionel! I appreciate the quick response!
Any time!
I have made the miyokos butter recipe and it’s not spreadable right out of the fridge, I just made this one last night with Aquafaba in place of lethicin and it’s nice and spreadable. When I pulled it out after a couple hours to use the immersion blender I was skepticle as it didn’t go smooth for me. I popped it all into my vitamix for a 10 second blitz and it went smooth. I made 4x the recipe and glad I did. Thanks for the recipe!
Sounds great! This butter needs to warm up a bit before being spreadable. Just like regular buyer.
@@myveganprovenceI followed your recipe and mine is spreadable right from the fridge.
The very first time I ever tapped a Link
There is always a first time! 🤣
Merci infiniment Lionel. Vous faites des vidéos en français ?
Pas encore, mais j’y pense.
Thanks!! ❤
You're welcome 😊
Hi!! Love the recipe. I definitely will try it, but could you please tell the amount of the ingredients in grams? Thanks!!! ❤
Give me a bit of time to convert in grams. Even the tablespoons and teaspoons measures?
@@myveganprovence You are so kind! No tablespoons are 👌🏼 ok. Thanks so much!! ;)
Thank you for the recipe. Could it be done without fermenting agent? I don't know where to find this.
Yes you can! The fermentation adds up to the taste of the final product. You could also replace put 2 Tbs of the cashew mix by vegan yogurt. Someone tried and said it worked. There are ferments in Yogurt.
You can also plug off from red or green chilli to ferment almost everything
@@user-em4fd9dv4g hi! Could you elaborate on this ?
@@myveganprovence you can use the ends cuts of red and green chili plus the stem for fermentation (the whole chili will also do)
@@rabeHHthat’s amazing. I didn’t know.
Can you use an alternative to lethicin? Or where do you get that?
You could use aquafaba. Add 5 Tbs instead of lecithin.
Awesome. That’s def something I have
Hello! What kind of lecithin do you use? I've seen an array of them online, there's sunflower lecithin and other forms. Does it matter? Or can I use whatever I can get my hands on?
I used soy and in powder form as I couldn’t find the liquid form, which is better, as it emulsifies better. I don’t know the difference from soy and sunflower, beside some people being allergic to soy this preferring sunflower. Maybe someone else knows, here? Guys?
Also, I understand that by partially hardening the mixture through cooling, emulsifying with the immersion blender can be done without the need for lecithin.
@@myveganprovence aaahh I see! Thank you! I appreciate your response 🙏 I'm glad I came across your channel.
Great video butter needs a little colour
You could add a pinch of turmeric if you want.
Can I use avocado oil instead of coconut? Or olive?
No. These oil won’t solidify when placed in the fridge. However you can use avocado oil as of the neutral (taste) oil required. The process of hydrogenations is the chemical process industrials use to turn plant oil into solids, in order to make margarine. The only oil that solidifies naturally is coconut oil.
Thank you I thought that would happen. I just love butter. You do great work keep it up. 👏🏻😊
@@myveganprovence cocoa butter also solidifies naturally when cold. It has to be warmed up to become liquid, same as coconut oil. I will try with the cocoa butter and let you know how it worked.
@@rabeHHthat’s correct. That could be an interesting alternative actually. Let me know how it turns out
It has 'umami'?
Yes, a bit.
J'aime beaucoup vos recettes, mais cette musique de fond...N'est vraiment pas nécessaire. Merci pour vos recettes.
Merci pour ton avis. Je fais plus attention au son maintenant. C’est un réel apprentissage. A une époque la musique me paraissait importante, et je ne maîtrisais pas bien tout ça. 😘