Why Homemade Oat Milk is Usually Gross
Published at : October 23, 2021
Join me as I make oat milk on an unpleasantly warm summer day and learn what ingredient brands like Oatly would prefer you NOT to know about!
Oat Milk Recipe:
Ingredients:
3 cups, 384 g organic steel cut oats
¼ cup, 32 g malted barley
5 cups, 640 g ice water (with ice cubes)
1 pinch of salt
1 tsp, 4.2 g honey (or sweetener of choice)
¼ tsp, 1 g xanthan gum
2 tbs, 20.5 g sunflower oil
Optional: coconut oil
Equipment:
1 large pot
Shatter-proof glass jar for milk
Cheesecloth
String
Thermometer
Steps:
1. Measure grains into 2 separate bowls.
2. Boil 1 pot of water.
3. Pour boiled over barley so there is about an inch over the barley grain, cover, allow to steep for at least 20 minutes.
4. Use remaining water to CAREFULLY sanitize container for oat milk or use a product like 1-Step (this is optional, but best practice for extending the shelf life of your oat milk given there are no preservatives in it).
5. Toast oats on medium-low heat with (optionally) about a tbsp of oil until they have just started to turn slightly golden brown and are fragrant, about 10 minutes. Allow oats to cool off completely.
6. Prepare cheesecloth and oat milk container.
7. Blend oat mixture in 2 batches. Add to blender 1 ½ cups of oats, a handful of ice, and 2 ½ cups of ice water. Also add in oil, xanthan gum, sweetener, and salt in one of these batches. Blend for 20 seconds.
8. Pour mixture into reservoir made in container with cheesecloth. Do not squeeze cheesecloth bag, use spoon to accelerate the straining.
9. Repeat with second oat milk batch.
10. Clean out oat sludge from cheesecloth and compost.
11. Blend malted barley. Add malted barley and steeping water to blender and blend until smooth. If dry, add slightly more water so the texture resembles that of oat mixture.
12. Pour mixture into reservoir made in container with cheesecloth. Press as much of the mixture through with spoon, then carefully untie string. Twisting the open end of the cheesecloth round until the barley is in a small ball at the bottom, squeeze the barley until no more liquid comes out.
13. Compost the barley sludge and clean and dry cheesecloth. Disinfect with boiling water if you choose. Again, be careful handling the boiling water.
14. Fill a large pot with room temperature water and place oat milk jar in this pot with the jar top on, but not sealed tightly. Heat the water on medium-low for 2 hours until it reaches 150 degrees F, at which point adjust the heat so it remains at this temperature. Shake every 20 minutes or so. Be careful to avoid burning yourself with hot water.
15. After 2 hours, bring temperature up to 190 and keep in at the temperature for 10 minutes. Then, remove pot of water from heat to cool off slowly keeping the jar in the cooling water so as to avoid subjecting the glass to thermal shock.
16. Once cooled to room temperature or close to room temperature, remove and refrigerate.
Oat Milk Recipe:
Ingredients:
3 cups, 384 g organic steel cut oats
¼ cup, 32 g malted barley
5 cups, 640 g ice water (with ice cubes)
1 pinch of salt
1 tsp, 4.2 g honey (or sweetener of choice)
¼ tsp, 1 g xanthan gum
2 tbs, 20.5 g sunflower oil
Optional: coconut oil
Equipment:
1 large pot
Shatter-proof glass jar for milk
Cheesecloth
String
Thermometer
Steps:
1. Measure grains into 2 separate bowls.
2. Boil 1 pot of water.
3. Pour boiled over barley so there is about an inch over the barley grain, cover, allow to steep for at least 20 minutes.
4. Use remaining water to CAREFULLY sanitize container for oat milk or use a product like 1-Step (this is optional, but best practice for extending the shelf life of your oat milk given there are no preservatives in it).
5. Toast oats on medium-low heat with (optionally) about a tbsp of oil until they have just started to turn slightly golden brown and are fragrant, about 10 minutes. Allow oats to cool off completely.
6. Prepare cheesecloth and oat milk container.
7. Blend oat mixture in 2 batches. Add to blender 1 ½ cups of oats, a handful of ice, and 2 ½ cups of ice water. Also add in oil, xanthan gum, sweetener, and salt in one of these batches. Blend for 20 seconds.
8. Pour mixture into reservoir made in container with cheesecloth. Do not squeeze cheesecloth bag, use spoon to accelerate the straining.
9. Repeat with second oat milk batch.
10. Clean out oat sludge from cheesecloth and compost.
11. Blend malted barley. Add malted barley and steeping water to blender and blend until smooth. If dry, add slightly more water so the texture resembles that of oat mixture.
12. Pour mixture into reservoir made in container with cheesecloth. Press as much of the mixture through with spoon, then carefully untie string. Twisting the open end of the cheesecloth round until the barley is in a small ball at the bottom, squeeze the barley until no more liquid comes out.
13. Compost the barley sludge and clean and dry cheesecloth. Disinfect with boiling water if you choose. Again, be careful handling the boiling water.
14. Fill a large pot with room temperature water and place oat milk jar in this pot with the jar top on, but not sealed tightly. Heat the water on medium-low for 2 hours until it reaches 150 degrees F, at which point adjust the heat so it remains at this temperature. Shake every 20 minutes or so. Be careful to avoid burning yourself with hot water.
15. After 2 hours, bring temperature up to 190 and keep in at the temperature for 10 minutes. Then, remove pot of water from heat to cool off slowly keeping the jar in the cooling water so as to avoid subjecting the glass to thermal shock.
16. Once cooled to room temperature or close to room temperature, remove and refrigerate.
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