From Sauce Stache,

  • 1 cup rolled oats
  • 4 cups cold water
  1. 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.)
  2. Strain through a nut bag or cheese cloth
  3. To the approx. 2 cups of resulting filtrate, add enough cold water to bring the total volume back up to 4 cups

To alleviate the (still seemingly unavoidable) sliminess of the simple blend-and-filter recipes, 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)
  1. Place the oats and cold water in a pot, and stir thoroughly
  2. Bring the mixture to about 62°C, then turn the heat off, cover, and let stand for about 30 mins
  3. Bring the oat mixture to a boil after it has rested to deactivate the enzymes
  4. Strain through a nut bag or cheese cloth, discarding the fluid
  5. Add the oat 'pulp' to the 4 cups of cold water, followed by the salt
  6. Blend for about 25s (maybe 1 min in a standard blender)
  7. Strain through a cheese cloth, this time keeping the fluid
  8. Place about half of the base oat milk in the blender, add the lecithin and blend
  9. With the blender on slow, add the oil slowly until it starts to 'bind', then add the powdered xanthan gum and the baking powder
  10. Keeping the blender on slow, add in the rest of the milk base

1) Alpha-amylase Dextrinizing units
  • Last modified: 2022-03-23 14:47
  • by Peter