Milk-alternatives
Oat Milks
Simple Oat Milk
From Sauce Stache, youtube.com/watch?v=oP4iutoNJA0:
- 1 cup rolled oats
- 4 cups cold water
- Place the oats and water in a high-power blender. To reduce the likelihood of the mix becoming slimy, blend on high for 30s, let sit for a little while, then for 30s again. (For a normal blender, the total blending time works out to about 5 mins.)
- Strain through a nut bag or cheese cloth
- To the approx. 2 cups of resulting filtrate, add enough cold water to bring the total volume back up to 4 cups
Creamier / 'Barista'-style Oat Milk
To alleviate the (still seemingly unavoidable) sliminess of the simple blend-and-filter recipes, youtube.com/watch?v=Wb1UL2XTSM0 uses amylase (amongst other ingredients) to try and approximate the more 'barista' blends of commercial oat milk out there:
Preparatory stage:
- 100g rolled oats
- 2 cups cold water
- 8,000 DU1) of amylase
Second stage:
- 4 cups cold water
- pinch of salt
- 3g soy lecithin (the emulsifier)
- 23g rapeseed (or canola, or some other light-tasting) oil
- 1g xanthan gum (to 'hold' the emulsion)
- 1/8 tsp of baking powder (to help with the frothing)
- Place the oats and cold water in a pot, and stir thoroughly
- Bring the mixture to about 62°C, then turn the heat off, cover, and let stand for about 30 mins
- Bring the oat mixture to a boil after it has rested to deactivate the enzymes
- Strain through a nut bag or cheese cloth, discarding the fluid
- Add the oat 'pulp' to the 4 cups of cold water, followed by the salt
- Blend for about 25s (maybe 1 min in a standard blender)
- Strain through a cheese cloth, this time keeping the fluid
- Place about half of the base oat milk in the blender, add the lecithin and blend
- With the blender on slow, add the oil slowly until it starts to 'bind', then add the powdered xanthan gum and the baking powder
- Keeping the blender on slow, add in the rest of the milk base
1)
Alpha-amylase Dextrinizing units