what’s in here what does it do and can I make it from scratch it’s the stuff
make it from scratch it’s the stuff
make it from scratch it’s the stuff inside your stuff ingredients for the
inside your stuff ingredients for the
inside your stuff ingredients for the purposes of peanut butter
purposes of peanut butter
purposes of peanut butter peanuts are just peanut oil and then all
peanuts are just peanut oil and then all
peanuts are just peanut oil and then all the stuff in here that is not peanut oil
the stuff in here that is not peanut oil
the stuff in here that is not peanut oil so things like sugars starches and
so things like sugars starches and
so things like sugars starches and proteins so when you blend a bunch of
proteins so when you blend a bunch of
proteins so when you blend a bunch of peanuts what you end up with is peanut
peanuts what you end up with is peanut
peanuts what you end up with is peanut particles floating around in peanut oil
particles floating around in peanut oil
particles floating around in peanut oil now this is called a suspension because
now this is called a suspension because
now this is called a suspension because the peanut particles are suspended in
the peanut particles are suspended in
the peanut particles are suspended in the oil eventually those particles they
the oil eventually those particles they
the oil eventually those particles they will settle to the bottom leaving you
will settle to the bottom leaving you
will settle to the bottom leaving you with peanut oil floating on top and no
with peanut oil floating on top and no
with peanut oil floating on top and no matter how long you keep your blender
matter how long you keep your blender
matter how long you keep your blender going your peanut butter is gonna
going your peanut butter is gonna
going your peanut butter is gonna separate out into two layers and it’s
separate out into two layers and it’s
separate out into two layers and it’s also gonna be running because at 25
also gonna be running because at 25
also gonna be running because at 25 degrees Celsius a suspension of 50 to
degrees Celsius a suspension of 50 to
degrees Celsius a suspension of 50 to 60% peanut particles in peanut oil which
60% peanut particles in peanut oil which
60% peanut particles in peanut oil which is what peanut butter is is just runny
is what peanut butter is is just runny
is what peanut butter is is just runny [Music]
[Music]
[Music] but this peanut butter does not separate
but this peanut butter does not separate
but this peanut butter does not separate and it’s not running so what’s in here
and it’s not running so what’s in here
and it’s not running so what’s in here that’s not in here that makes for such a
that’s not in here that makes for such a
that’s not in here that makes for such a huge difference in texture well this
huge difference in texture well this
huge difference in texture well this just has peanuts and salt we knew that
just has peanuts and salt we knew that
just has peanuts and salt we knew that and this has peanuts in salt too but
and this has peanuts in salt too but
and this has peanuts in salt too but there’s a bunch of other stuff in here
there’s a bunch of other stuff in here
there’s a bunch of other stuff in here first on that list is sugar and that’s
first on that list is sugar and that’s
first on that list is sugar and that’s in there mostly for flavor
in there mostly for flavor
in there mostly for flavor there’s also 2% or less of molasses
there’s also 2% or less of molasses
there’s also 2% or less of molasses which I’m guessing is more for color
which I’m guessing is more for color
which I’m guessing is more for color than for flavor
than for flavor
than for flavor then there’s fully hydrogenated
then there’s fully hydrogenated
then there’s fully hydrogenated vegetable oils in this case rapeseed aka
vegetable oils in this case rapeseed aka
vegetable oils in this case rapeseed aka canola and soybean oils and mono and
canola and soybean oils and mono and
canola and soybean oils and mono and diglycerides now let’s talk about the
diglycerides now let’s talk about the
diglycerides now let’s talk about the hydrogenated oils first to make a very
hydrogenated oils first to make a very
hydrogenated oils first to make a very long story short hydrogenating veggie
long story short hydrogenating veggie
long story short hydrogenating veggie oils changes them from unsaturated fats
oils changes them from unsaturated fats
oils changes them from unsaturated fats which are usually liquid at room
which are usually liquid at room
which are usually liquid at room temperature to saturated fats which are
temperature to saturated fats which are
temperature to saturated fats which are usually solid at room temperature now
usually solid at room temperature now
usually solid at room temperature now I’ll post a link to a video in the
I’ll post a link to a video in the
I’ll post a link to a video in the description that explains why this is
description that explains why this is
description that explains why this is the case more fully but all you need to
the case more fully but all you need to
the case more fully but all you need to worry about right now is liquid to solid
worry about right now is liquid to solid
worry about right now is liquid to solid so adding hydrogenated veggies which
so adding hydrogenated veggies which
so adding hydrogenated veggies which remember solid to peanut butter is I
remember solid to peanut butter is I
remember solid to peanut butter is I think what keeps it from being runny but
think what keeps it from being runny but
think what keeps it from being runny but there’s still the issue of separation
there’s still the issue of separation
there’s still the issue of separation and that I think is where the mono and
and that I think is where the mono and
and that I think is where the mono and diglycerides come in now these molecules
diglycerides come in now these molecules
diglycerides come in now these molecules are kind of like a third of a fad or 2/3
are kind of like a third of a fad or 2/3
are kind of like a third of a fad or 2/3 of a fad respectfully they’re sort of
of a fad respectfully they’re sort of
of a fad respectfully they’re sort of fatty on this end here and kind of
fatty on this end here and kind of
fatty on this end here and kind of watery on this end here and for that
watery on this end here and for that
watery on this end here and for that reason they’re used to mix fatty stuff
reason they’re used to mix fatty stuff
reason they’re used to mix fatty stuff like peanut oil with watery stuff like
like peanut oil with watery stuff like
like peanut oil with watery stuff like peanut sugars and protein keeping it all
peanut sugars and protein keeping it all
peanut sugars and protein keeping it all together so to make our non runny non
together so to make our non runny non
together so to make our non runny non separating peanut butter we’re going to
separating peanut butter we’re going to
separating peanut butter we’re going to need direct from nature versions of both
need direct from nature versions of both
need direct from nature versions of both hydrogenated veggie aisles and mono and
hydrogenated veggie aisles and mono and
hydrogenated veggie aisles and mono and diglycerides now chemically hydrogenated
diglycerides now chemically hydrogenated
diglycerides now chemically hydrogenated veggie oil were pretty close to butter
veggie oil were pretty close to butter
veggie oil were pretty close to butter but out of respect for vegetarians
but out of respect for vegetarians
but out of respect for vegetarians vegans and those among us who are
vegans and those among us who are
vegans and those among us who are lactose intolerant I’m going to use
lactose intolerant I’m going to use
lactose intolerant I’m going to use cocoa butter which comes from plants and
cocoa butter which comes from plants and
cocoa butter which comes from plants and is really high in saturated fat and as
is really high in saturated fat and as
is really high in saturated fat and as you can see it is solid at room
you can see it is solid at room
you can see it is solid at room temperature and instead of mono and
temperature and instead of mono and
temperature and instead of mono and diglycerides I’m going to use lecithin
diglycerides I’m going to use lecithin
diglycerides I’m going to use lecithin in this case soy lecithin which comes
in this case soy lecithin which comes
in this case soy lecithin which comes from soybeans and is a natural
from soybeans and is a natural
from soybeans and is a natural emulsifier so let’s do this and see what
emulsifier so let’s do this and see what
emulsifier so let’s do this and see what happens
happens
happens [Music]
[Applause]
[Applause] [Music]
[Music]
[Music] [Applause]
okay so let’s see good sign not runny
okay so let’s see good sign not runny not very runny at least come on come on
not very runny at least come on come on
not very runny at least come on come on you can do it
this looks unfortunate I hope it tastes
this looks unfortunate I hope it tastes better than it looks
better than it looks
better than it looks come on there may be a better way to do
come on there may be a better way to do
come on there may be a better way to do this your hangar ah it’s getting
this your hangar ah it’s getting
this your hangar ah it’s getting everywhere okay good enough so now
everywhere okay good enough so now
everywhere okay good enough so now obviously I’m not gonna be able to tell
obviously I’m not gonna be able to tell
obviously I’m not gonna be able to tell you whether this is gonna separate until
you whether this is gonna separate until
you whether this is gonna separate until it sits around for a while so I’m gonna
it sits around for a while so I’m gonna
it sits around for a while so I’m gonna clean this up and then let it sit around
clean this up and then let it sit around
clean this up and then let it sit around for a while but I can taste it and tell
for a while but I can taste it and tell
for a while but I can taste it and tell you what it tastes like
you what it tastes like
you what it tastes like because cocoa butter has a very distinct
because cocoa butter has a very distinct
because cocoa butter has a very distinct aroma actually if you add something to
aroma actually if you add something to
aroma actually if you add something to hot chocolate it’s incredible but let’s
hot chocolate it’s incredible but let’s
hot chocolate it’s incredible but let’s let’s see what this tastes like hmm very
let’s see what this tastes like hmm very
let’s see what this tastes like hmm very um sticks to everything
um sticks to everything
um sticks to everything it’s sticky but you don’t really taste
it’s sticky but you don’t really taste
it’s sticky but you don’t really taste it nearly like peanut butter it tastes
it nearly like peanut butter it tastes
it nearly like peanut butter it tastes pretty good okay so um I’m gonna go put
pretty good okay so um I’m gonna go put
pretty good okay so um I’m gonna go put this somewhere and I’ll let you know
this somewhere and I’ll let you know
this somewhere and I’ll let you know what happens all right so it’s been a
what happens all right so it’s been a
what happens all right so it’s been a few months and I have our homemade
few months and I have our homemade
few months and I have our homemade peanut butter now as you can see it has
peanut butter now as you can see it has
peanut butter now as you can see it has separated so you might think we failed
separated so you might think we failed
separated so you might think we failed but back when I made this I also made
but back when I made this I also made
but back when I made this I also made this this just has peanuts and salt no
this this just has peanuts and salt no
this this just has peanuts and salt no cocoa butter no soy lecithin and if you
cocoa butter no soy lecithin and if you
cocoa butter no soy lecithin and if you do a little bit of math you’ll see that
do a little bit of math you’ll see that
do a little bit of math you’ll see that our version separates a little bit less
our version separates a little bit less
our version separates a little bit less which is great but what about the
which is great but what about the
which is great but what about the running this issue let’s find out
okay so it’s still running but that is
okay so it’s still running but that is way less than the peanut butter with
way less than the peanut butter with
way less than the peanut butter with just peanuts that is not bad so overall
just peanuts that is not bad so overall
just peanuts that is not bad so overall our homemade peanut butter separates but
our homemade peanut butter separates but
our homemade peanut butter separates but not as much and it still runs but also
not as much and it still runs but also
not as much and it still runs but also not as much I am reasonably impressed
not as much I am reasonably impressed
not as much I am reasonably impressed that’s not bad I’m gonna give this seven
that’s not bad I’m gonna give this seven
that’s not bad I’m gonna give this seven out of ten solid but not perfect now if
out of ten solid but not perfect now if
out of ten solid but not perfect now if you guys have comments let me know below
you guys have comments let me know below
you guys have comments let me know below and if you an idea for an episode hit me
and if you an idea for an episode hit me
and if you an idea for an episode hit me up on Twitter until then I’m gonna go
up on Twitter until then I’m gonna go
up on Twitter until then I’m gonna go eat this sort of runny sort of separated
eat this sort of runny sort of separated
eat this sort of runny sort of separated peanut butter
peanut butter
peanut butter [Music]
”
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