I've definitely drank my fair share of oat milk over the last two weeks - ha! I hope you guys enjoy all the tips and tricks in the video and make the best homemade oat milk possible. Enjoy! xo - Lisa
@@Nirmadify I actually did buy it and had hoped to use it, but you're right, it's super concentrated. After doing the math you would have only needed 1/10 of a teaspoon for the quantity of this recipe and I thought that would be too difficult for most people to measure. But for larger batches it would work great! :)
@@Downshiftology Thanks Lisa, as always your video is informative, down to earth and looks yummy. My question is, considering you rinse the oats after soaking, what would happen if you put a bit too much enzymes? Would it affect the taste or have health consequences?...
@@Downshiftology And again, why do you need to rinse, enzymes are actually good for you? Thanks to TheBritFix who talked about natural enzymes, I found an interesting article, saying mangoes would have amylases, whereas honey, kefir and miso have the full spectrum. A lot to experiment with! 🙂 www.healthline.com/nutrition/natural-digestive-enzymes
Please may I ask, did you try just washing the oats, as you would rice? I would think that would remove a lot of the starch that makes them slimy just as washing the rice makes them less gluggy after cooking! But I'm curious if you tried, I've tried many but my son (who's drank store bought all his life) is close to not trying any more that I make as he hates the homemade stuff!
@@lzenke Just to clarify do not soak the oats, just put the dry oats in the freezer beforehand and when you're ready to make oatmilk dump the dry oats in your blender with cold water and blend, then strain with a nut milk bag.
Hi there! Food scientist here! The sliminess actually comes from a soluble fiber found in oats called beta-glucan. It's one of the things that makes oats so healthy. Beta-glucan can polymerize like crazy so the more you break down the oats, the more b-glucan is released from the matrix of the cells and the more slimy it can get. Heat can also help release the b-glucan and the friction in blenders can create heat that makes it more slimy. So your tip for cold water is spot on! Now, about the enzymes you added, I think the soaking step could've also played a role in reducing the sliminess, not just the enzymes because you can wash part of the b-glucan out. Just some nerdy stuff haha! :)
I just made my first batch with the enzymes. But I wonder, how slimy is the sliminess? If the b-glucan is so good for us then idk, I might just go slimy. What are your thoughts?
@@thebiglie865 My thoughts exactly. I'll try it and report back. Maybe we can make two kinds of oat milk, i.e. use the slimy one for things where it doesn't bother. But I also think it's probably not that important. I use it for porridge mostly and there's enough oats in there to supply beta-glucan lol
Consider me the laziest - I just blended the oats directly in cold water and drank as is and it was just great! No preparation, no waiting, no staining, no waste - just instant healthy oat milk shake (had added an apple (peeled), cocoa powder and some date syrup)😋
I read to add vanilla and sweetener after blending and straining so that the flavor does not get strained out in the oat pulp. The flavor can be added to the final product and just whisked in by hand.
That makes sense as I’ve been making it a week now and the flavor & sweetness is mild. But I added it before I stained. I’ll see how much of a difference making it this way will be. I’m sure it’ll be better now!
There's a huge difference between oat milk and avena, as well as rice milk and horchata. You see, oat milk and rice milk are marketed as trendy health foods and are more expensive. Also many hipsters are secretly afraid of ethnic foods and prefer them to be more "dumbed down" sort of like the difference between real Mexican tacos and Chipotle.
@@arthas640 Sorry I don't understand your comment. rice milk is made with rice, horchata is made with chufa (or tiger nuts in english) so yes they are different. but oat milk and avena milk are the same thing.
@@luisabriful He was being sarcastic...saying that it only becomes appealing or acceptable to most white people once it has been given a hipster name and stamp of approval.
This is THE best video on how to make home made oat milk! I have watched dozens, and this is it. You explain everything and show all the steps. Wonderful. I’m making this tomorrow! Thanks so much for all your work!
Allyson McCormack i think the only benefit is that it doesn’t get slimy, how much did you use? maybe use less if you like it thicker, haven’t tried it tho
Thanks for the video and the new ideas. I slow toast whole oats, let them dry overnight and my oat milk is never slimy and has a more nutty flavor. I will definitely try your way though. THANKS!
Ayana Emerald I was wondering that myself, as I only toast what I need to make the milk. If there’s any toasted oats left I freeze them for another time. I have never had the oats go rancid and the milk last for at least two weeks in the fridge. I live in Ecuador and learned this method over here, watching a TH-cam video in Spanish.
FYI: That enzyme you are using from the capsules can be found at brewing supply stores. It's directly used for breaking down starches for making beer and spirits from grains. In fact if you are interested in going that route, research beer brewing to get some tips. It probably wouldn't hurt to cook the oats a bit before adding the enzyme in this process.
Hi. Great advice! I blitzed my oats first to nearly flour. Then added the oats to the fridged water and processed for 10 seconds. Perfect! Will save heaps of money in the long run as I go through so much oat milk. Tastes delicious! ☺️
My son just bought me a Vitamix, it is my first one ever. It is a A3300, I am celiac, and can't have dairy and soy. I am excited to see if I can make safe version's of some of the foods I gave up. Just am so excited just wanted to share.💗
I have made oat milk for about a year. I blend like she did but I just pour it through a metal strainer. Yes I get some sediment but it’s not much and it’s so easy and really delicious
I use the two metal nesting sieves you can get from Dollar Tree, doubled up. I had to move the oats around with a spoon when the oats clogged the sieve, but by doing this the liquid would eventually run through. When the pulp in the sieve was looking pretty dry, I dumped the ball of oat pulp into a bowl and poured another batch through. It took a little longer. If it is too thick, I add a little water and shake it up. I cooked up the oat pulp with some extra fresh oats for oatmeal. I'm going to try my metal superfine coffee strainer and may even try my French Press to see if those would work better.
do you add your oat milk to your hot coffee? since this TH-camr said her oat milk will thicken in hot drinks it got me worried since I only use oat milk for my coffee
Awesome day!! Its was an awesome recipe and SUPER EASY!!! You may bake with this oat milk also!! I prepared banana bread muffins!! th-cam.com/video/1Vp14yN-DI8/w-d-xo.html
The cold water and enzymes are a game changer!!! I actually used a 1/4 cup of cashews as well and this is the best batch of oatmilk that I have made. Thank you so much!!
If only cooking was a part of science i would have been more interested esp the way you explain so easily!! Love how much passion you have!! Subscribed!!
I tried a mix of both recipes: first I soaked and rinsed with cold water the oats, and then I blended them with ice cold water. It turned out really good and not slimy! Thank you so much for the recipes and the explanations!
Hey, I'm Indonesian, and love watching this video, a day after I watching this, I went to nearest supermarket and search for rolled oats and I got it. Today, I finally made my oatmilk ✨✨✨ super happy ✨✨✨ thank you for the ice water tips ✨ btw what to do with the leftover oat? (brb to check your another video about this) 💕
omg I've been making oat milk lately and I'm so happy you made this recipe! I'm allergic to nuts and some days I'm just not willing to endure the itchy mouth for a milk alternative. Thank you for doing the research, it is very much appreciated.
I freezed the oat for 1 hour & used very cold water ... blend .. use just a metal strainer ... blend again with vanilla creamer & caramel ..... sooooo good .. I just made it👼 I never thought that my kids will love oat milk ... they did!!!!
This is the second time I have heard about this slim as an issue, and the first video dedicated solely to it. Personally I'm not bothered by it. As a child we would drink a "juice" of steeped oats with just water, oats, and sugar! It was great!
i've recently gone dairy-free due to milk causing me really bad acne, but am also going to university this september. thanks so much for this video, i was really worried about how i was going to afford oat milk on a student budget!
As Jim noted, amylase is used by brewers during the mashing phase to convert starch to sugar. Amylase occurs naturally in malt. Perhaps adding a little malt and tuning the process could result in oat milk that's naturally sweeter and less slimy? Alpha and beta amylase are most active around 160F/70C and 140F/60C, respectively.
Because I'm gluten-free I can't use malt. But yes, I think you're 100% right. For those who aren't gluten-free I think that would be another interesting option to tinker around with. I also debated adding straight amylase (I actually purchased from a brewers website) but then realized the amount needed for this small quantity of oat milk was 1/10th of a teaspoon, and I thought that would be too difficult for most to measure. So defaulted back to the enzyme capsules. :)
@@Downshiftology Love the video! I work as a barista and my customers have been very excited that we started carrying Oatly to make their lattes with. I also do work in brewing and fermentation, and as Ketil pointed out the "active" temperatures of amylase is well above the temperature you treated the oats with in the video. I see that you are still getting results, but I would love to do some experimentation with your technique, as well as bringing the oats up to the actual activating temperature of the enzyme while they soak. Another thought is that sprouted oats also produce enzymes, and it may be possible to get the same result from using a small portion of "malted" oats in the recipe to acquire the enzymes. Thanks again!
@@MrKnesh My first thought after watching the video was that maybe just rincing the oats prior made the difference. Could the rincing get rid of tiny particles that could then thicken the mix making it slimy? If on top of that the amylase did not have the best conditions to have any reaction with the oats. Any thoughts?
Whipped up two batches in 10 minutes for the week ahead! Thanks Lisa, we’ve been waiting for you to drop this recipe since the day you first mentioned it on tour IG stories 🙌🏽🙌🏽🙌🏽
Oat and goat milk are my favorites since they're usually the easiest to find local organic raw sources of. Also, millet is a grain that pairs well with oats, i think their flavors balance especially in breads.
I really appreciate your explanation how and why to make it...I’m allergic to gluten and dairy, sugar, too...😏, so, you showed me how I can make oat milk. So far I used to drink coconut and almond milk. Thank you so much, Lisa.🌹❤️🙋🏻♀️
The amylase breaks down starch to sugars. Adding it to unblended rolled oats does not expose most of the starches to its action. By washing the oats, you have just washed away the broken down sugars too. Amylase should have been added to the extracted oat milk instead. The process should naturally sweeten the milk.
Depends on your goal. You would do this if you are trying to ferment (because in a few days that would start to occur) or if you are trying to add sweetness. This is done, however, to remove some of the starch so it doesn't thicken when heated. It's not for the sugar created that's a by-product. I use a recipe that you soak for 2 days in the amylase and then after blended you heat to deactivate the amylase so it doesn't start to ferment. The sweetness is kept but light. And I can froth that milk without clumping or thickening.
@@lunacco does it do well with producing cold foam using your method? If so what’s the full recipe/process please? I’m trying to figure out the order especially if soaking the oats are needed or not as I’ve heard that is what makes it slimy but with adding the enzyme is it still necessary to soak, cause I usually don’t.
Simply amazing. Tried this recipe and wow!!! I had given up on making oat milk because it always came out slimy. I can't believe how refreshingly delicious and non slimy this is. Thank you so kindly for this.
Just found your recipe and steps to stop slimy milk. Thank you so much…. It worked so well. The amylase and only using 3 cups of h2o worked well. Also I blended the oats with ice cubes and again I have a delicious non slimy milk. I had given up on oat milk over a year ago because of the slimy texture, but it is now my go to milk for cacao and coffee. Wonderful!
Hi Stephanie, you've been making oat milk for over 40 years. That's fantastic. Is your method the same as this one? How do you make yours, have you any tips please?
Your video production is incredible! Would be greatly appreciated if you made a behind-the-scenes video of how you do it. Even a basic one would go a long way for those who are interested.
It takes me only 10 mins to make oat milk. I use it on oatmeal cereal and smoothies but don't drink milk so don't worry about the texture much and don't need sweetener. I use 3 cups water to 1 cup oat formula and usually make 1/2 batch. I find it works better to blend the oats dry for 20-30 seconds making oat flour and then add water for another 45 - 60 seconds then twice through a mesh metal strainer, done. 1/2 batch is gone in 2-3 days so never spoils.
I have used your method now for a wee while now...works every single time Though I do only use three cups of water. Couldn't believe there was no slime AT ALL...thank you.
just by soaking the oats you are removing starch aka your thickener do there is no need for enzymes. same thing happens when you wash rice till it runs clear so the grains don't stick together .
1:16 I always find labels like that kind of funny since quiet often despite any "gluten free" labels they can still have labels on the back saying "this product may have been packaged in a facility that packages wheat, pork, tree nuts, ground nuts, sea nuts, shellfish, and thermonuclear weapons". I've also noticed that they sometimes charge extra for foods with a gluten free label even if the food wouldnt have any gluten anyways, just because they know some people will pay extra if they see that label because they assume that means its a health food. It can get kind of comical, I saw _kosher salt_ at the store the other day with a "gluten free" label.
What a great video! I will definitely try this. I've been buying a high grade Oat Milk and it is costly but tastes sooooo good. I have a Greville milk frother and looooove to make hot cocoa using oat milk. I've finally got the perfect hot cocoa recipe: 12 oz oat milk, 1/2 tsp vanilla, 1 tbsp maple syrup, dash of salt, 1/2 tbsp cocoa powder.
Thank you very much. So helpful. I chilled the water AND oats in the fridge (one of your commenters suggested chilling the oats ). Perfect result. Didn’t need the enzyme..
I kept going back to see where you had mentioned to put the oats with water and enzymes in the microwave!!! haha Then the third time I realized you were just using itvas timer.
I actually a paint strainer, which I have for years and it works perfectly! I get the small ones for this type of milk and the large strainers for my yogurts....!
@@pbj5142 The ones I have are more mesh-like. I don't like cloth strainers, which is why I went with the paint strainers. They work like a charm, just as effective and in my opinion, much easier to clean! You can't go wrong with them. They are very inexpensive and I believe you get two per bag! Try it! It's much cheaper than a 30.00 nut bag!
I used the digestive enzymes & oh my goodness does it work!!! Next time I’m going to try one capsule instead of two & use frozen oats like one commenter suggested. Or cut back on soaking time. I’m hoping it will be a little creamier that way but not gummy. Thank you for this life changing video!! ❤
Did you try this? Wondering how you went with your experimenting. I want to end up with oat milk that is creamy but not slimey and was wondering if it was actually the rinsing after soaking that removed some of the creaminess. I was going to try using the soaking water to make the oat milk. What do you think?
A whole heart appreciation for you and the time given to make this video. Just made the first recipe! It is exactly what I was looking for with an added cup of oats for a thicker consistency but not the slime and just a tbl of raw honey. Great day to all.
Thank you for this fantastic video. My dietician changed me to oat mylk, and it's quite expensive. I used to make nut mylk years ago, and you can so taste the difference between home made and store bought. 😇💜💙💚💛🧡❤
Lisa, you are one of the only people whose words I trust. I never have to double check your science spiel simply because I know you do extensive research before telling us anything. Cheers!
@@Downshiftology Hey, I am so intrigued by your method and would like to try it, but regarding the use of the digestive enzymes, would that also remove nutrition from the oats? Thanks in advance for your reply!!
@@eltorillavega Hey! I don't think it will. The digestive enzymes are amylase, which means that this enzyme is only designed to break down starches- not any other nutrients. Your body also naturally produces enzymes like amylase to break down starches you eat- from your saliva in your mouth to the stomach, so it wouldn't be removing any nutrition from the oats. Hope this helps :)
Great video and thorough explanation! Love that you mentioned ORGANIC oats because conventional oats are heavily sprayed with glyphosate (RoundUp) which causes cancer!
This is great! Oatmilk is the only milk we can use because of allergies. I've tried to make it b4 but it's always been slimy and we go through a gallon and a half a week. Can't wait to try these tips!
This is so interesting! I am going to try your enzyme treatment this time when I make the oat milk. I am curious though...can you freeze prepared oak milk as an additional storage method?
You can get pure amylaze from craft brewers. Or use koji grown on oats for a more complex flavor in general. Amylase is also activated at 60C heat for maximum conversion. Similarly leftover starch when heated stabilizes the liquid.
I just tried out to make my own oat milk and used another method before i found this video.i do not really catch what is the problem with slimy one.but i will definetly try out this one to see and taste difference!thank you!
Honey may not keep your oat milk from getting slimy, but you should still consider adding it. Honey contains a resin called propolis that has antimicrobial and antioxidant properties that may keep your milk from spoiling as quickly!
Loved the video as usual. Im going to experiment with using a few tsp of fresh pineapple juice to soak & drain since pineapple contains these enzymes. It'll be my first time jumping on the oat milk trend :)
I just found this very interesting article about natural digestive enzymes, thanks for pointing us to the topic. However they say pineapple has proteases (digests proteins) whereas mangoes would have amylases. Honey, kefir and miso have the full spectrum. Fascinating topic! 🙂 www.healthline.com/nutrition/natural-digestive-enzymes
Yes, I debated pineapple and mango and other ingredients as well. My only concern was how much it would flavor the milk, and not keep it neutral enough in flavor so that it could be added to other recipes. Let me know how the experimentation turns out!
Ooooh that is a cool idea... Of *course* I'm allergic to Pineapple (one of the many "perks" of post-pregnancy: New random food allergies! Meh). I do have a bag of Papaya Enzyme powder but uh, not sure how appealing orange colored milk would be lol. On Amazon, I did find a bag of Amylase in just it's powdered form. That might work...?
We go through three packages of oat milk a week and I'm tired of so much wasteful packaging. So exciting to start my journey of reducing waste by producing my own oat milk. With zero waste oats coming in a glass jar and a reusable nut milk bag, this is wonderful!
Great video thank you. My first attempt before I found your video had disastrous results. You guessed it thick and slimy, YUK! I just made it using your method and it worked like a charm. Funny how all these different milks are made so much differently. When I make coconut milk I use unsweetened shredded coconut and do the following, 1 cup of coconut to 5 cups warm water in a large pot and let it sit for 30 minutes then into the Vitamix blender for a quickie and then pour it through the nut bag and squeeze away and it always comes out perfect, no SLIME, lol! So thank for your tips and much appreciated.
Thank you for such a helpful and informative video. Regarding the addition of enzymes, when I looked into sourcing food grade Amylase I spoke to a scientist who specialises in such things and he said this... "Enzymes are potential allergens (if you are inclined to heat up your mix & breathe in the vapours you may inhale enzyme protein which can cause an allergic reaction in people who have allergies (when you vacuum your home you could potentially breathe in carpet dust mites (made of protein!))" which I found very interesting and wanted to share. If, like me, you are intolerant to dairy, you definitely want to avoid adding another allergen to your problems and it needs some careful thought. I hope this is helpful.
I was looking for ingredients in metric units but couldn't find them in the description of comments. The recipe on the site lists the metric measurements as 81g of rolled oats and a litre of water, whereas searching conversions online led me to 90g of oats and 940ml of water. This is very easy so I'll try with 85g of oats and 970ml of water, and adjust from there. Great video :)
If your oatmilk turned out a bit slimey don't fret or throw it away. Use it for sauces instead. I found that binding sauces with oatmilk realy makes them creamy and delightful.
Thanks for shedding light on the usage of heavy pesticides in convention non-organic oats 🙏🏻 this is especially important with the increased popularization of oat based products … this is the reason I personally purchase organic oats but even in a place like LA organic rolled oats are getting harder to source unless I hit up Sprouts or Whole Foods.
Recently bought an Almond Cow machine and just needed to know what type of oats to use. Ended up learning so much more than I thought I needed! Ty! p.s. I just saw the channel name and realized your website has my favorite pancake recipe from like so many years ago that I still use today! Yay! I have so many videos to watch from you now =)
What happens when those enzymes break down the starch? Does it convert starch into simple sugars? I guess effectively you're first draining out any simple sugar that is created. However, do you think losing on the starch reduces any other nutrition from the resulting oat milk and also fiber (probably) ? Thanks for the recipe!
at cereals: Oats are high in soluble fiber - which is also a starch. So when you soak them in water, and use a digestive enzyme you are breaking down the starch molecules, so you lose some of the fiber benefits (the gelling that happens) for a sweeter milk (more simple sugars). This won't do anything for the micronutrients in the milk (vitamin content) but it does change the macros. How much will likely depend on soak time and how much amylase you use. IMHO this changes oat milk into a similar milk to rice milk just with a slight advantage on protein. Stick to cashew milk if you can drink that option, there is less waste.
Brilliant. I love when on my own volition I think up something amazing. So many Internet content providers just cut and paste the same thing that isn’t even correct. Almond extract is a good example of that. NO, almond extract doesn’t use ALMONDS, people! And keeping oat milk from being slimy is awesome! Good job. For this I will even look to see if you have the usual provider given Amazon affiliate links to that strain bag or to the gluten free organic rolled oats! Merci’
@@verabritto9759 you speak from of place of privilege and ignorance. there is little evidence that non organic food causes cancer. people who eat organic food generally eat healthier than those who do not. it really is a class divider. organic food is very often more expensive, and for many, healthy food in general. its correlation not causation. lower class folks are more exposed to carcinogens. its a sad reality.
I’ve been told that people with gluten issues should avoid oats, even if certified gluten free. Oats can digest similarly to gluten and cause inflammation in celiacs, why is why oat milk makes me bloated and not feel well. Maybe not the case for everyone but I guess something to watch out for!
Amylase is also abundant in whole grain barley. My tip is to avoid adding vanilla and sweetener until after you strain. Otherwise some of it gets wasted.
so glad i found this!! my partner is lactose intolerant, and i want to do a nice little thing and be able to make some oat milk for her! thank you so much for sharing!! :)
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I've definitely drank my fair share of oat milk over the last two weeks - ha! I hope you guys enjoy all the tips and tricks in the video and make the best homemade oat milk possible. Enjoy! xo - Lisa
@@Nirmadify I actually did buy it and had hoped to use it, but you're right, it's super concentrated. After doing the math you would have only needed 1/10 of a teaspoon for the quantity of this recipe and I thought that would be too difficult for most people to measure. But for larger batches it would work great! :)
@@Downshiftology Thanks Lisa, as always your video is informative, down to earth and looks yummy. My question is, considering you rinse the oats after soaking, what would happen if you put a bit too much enzymes? Would it affect the taste or have health consequences?...
@@Downshiftology And again, why do you need to rinse, enzymes are actually good for you?
Thanks to TheBritFix who talked about natural enzymes, I found an interesting article, saying mangoes would have amylases, whereas honey, kefir and miso have the full spectrum. A lot to experiment with! 🙂 www.healthline.com/nutrition/natural-digestive-enzymes
Please may I ask, did you try just washing the oats, as you would rice? I would think that would remove a lot of the starch that makes them slimy just as washing the rice makes them less gluggy after cooking! But I'm curious if you tried, I've tried many but my son (who's drank store bought all his life) is close to not trying any more that I make as he hates the homemade stuff!
@@kymhouse8158 Yes, I did try that method and it came out slimier than the first method I showed.
For those people who live outside the USA 4 cups of water is 950ml and 1 cup of oats is 85g
Thank you!!
Thank you! From Ireland
Thanks for this!!!
Wait, this doesn’t make any sense. Why are americans like this??
Thank u!
Freeze your oats prior to blending (about 1hr) to cut down on any slime in addition to using cold water.
Thanks for the quick tip! Haven't tried that one yet but will give it a go :)
What a great idea too ! Thanks 🙏
Can you clarify? Should I freeze the dried oats or after they’ve soaked in water?
Downshiftology do you do this after you allow them to soak?
@@lzenke Just to clarify do not soak the oats, just put the dry oats in the freezer beforehand and when you're ready to make oatmilk dump the dry oats in your blender with cold water and blend, then strain with a nut milk bag.
Hi there! Food scientist here! The sliminess actually comes from a soluble fiber found in oats called beta-glucan. It's one of the things that makes oats so healthy. Beta-glucan can polymerize like crazy so the more you break down the oats, the more b-glucan is released from the matrix of the cells and the more slimy it can get. Heat can also help release the b-glucan and the friction in blenders can create heat that makes it more slimy. So your tip for cold water is spot on! Now, about the enzymes you added, I think the soaking step could've also played a role in reducing the sliminess, not just the enzymes because you can wash part of the b-glucan out. Just some nerdy stuff haha! :)
I wonder how to make oat milk tht can be warmed up to make cappuccino, but that does not thicken like porrige. suggestions?
Thanks very helpful! I might try a quick pre soak with cold water and no enzymes :)
I just made my first batch with the enzymes. But I wonder, how slimy is the sliminess? If the b-glucan is so good for us then idk, I might just go slimy. What are your thoughts?
@@thebiglie865 My thoughts exactly. I'll try it and report back. Maybe we can make two kinds of oat milk, i.e. use the slimy one for things where it doesn't bother. But I also think it's probably not that important. I use it for porridge mostly and there's enough oats in there to supply beta-glucan lol
Thats amazing, can u tell me what u studied to become a food scientist?
Consider me the laziest - I just blended the oats directly in cold water and drank as is and it was just great!
No preparation, no waiting, no staining, no waste - just instant healthy oat milk shake (had added an apple (peeled), cocoa powder and some date syrup)😋
Even l love oats smoothies..just blend and drink..no wastage of food
Yes, I don’t see the harm in consuming the oat pulp.
@@TomBVoxman There's no harm, it can just taste grainy. To me, the pulp makes it feel like I am drinking sandpaper lol. It hurts
Girl, I'm with you 😝
Can u specify oats quantity u used in a glass please?
I read to add vanilla and sweetener after blending and straining so that the flavor does not get strained out in the oat pulp. The flavor can be added to the final product and just whisked in by hand.
Clever! Underrated comment!
WHERE CAN I FIND THE MESH WHAT STORES WILL SELL IT
A kitchen Cookware and accessory store.
That makes sense as I’ve been making it a week now and the flavor & sweetness is mild. But I added it before I stained. I’ll see how much of a difference making it this way will be. I’m sure it’ll be better now!
So you’re telling me, that all my life I’ve been drinking oat milk. My Mexican mom does this as agua fresca and I drink it with a lot of meals.
Horchata de avena is the best!!!
There's a huge difference between oat milk and avena, as well as rice milk and horchata. You see, oat milk and rice milk are marketed as trendy health foods and are more expensive. Also many hipsters are secretly afraid of ethnic foods and prefer them to be more "dumbed down" sort of like the difference between real Mexican tacos and Chipotle.
Haha you were trendy before it was cool
@@arthas640 Sorry I don't understand your comment. rice milk is made with rice, horchata is made with chufa (or tiger nuts in english) so yes they are different. but oat milk and avena milk are the same thing.
@@luisabriful He was being sarcastic...saying that it only becomes appealing or acceptable to most white people once it has been given a hipster name and stamp of approval.
This is THE best video on how to make home made oat milk! I have watched dozens, and this is it. You explain everything and show all the steps. Wonderful. I’m making this tomorrow! Thanks so much for all your work!
Wow, I'm so happy to hear that Diane! 😊Can't wait for you to make this method now.
did it work out for you?:)
Lilly_Purr yep! Delicious!
Made it with the digestive enzymes. Not slimy but super thin. What is the benefit of drinking/using this?
Allyson McCormack i think the only benefit is that it doesn’t get slimy, how much did you use? maybe use less if you like it thicker, haven’t tried it tho
This actually worked! I couldn't find the enzyme so I just blended my oatmeal with water and ice cubes and it didn't become slimy. Game changer!
This women listed every she saw in this video including: her ingredients, jars, spoons etc to her clothes and the pn to her knife set. Like wow.
Probably affiliate links.
Thanks for the video and the new ideas. I slow toast whole oats, let them dry overnight and my oat milk is never slimy and has a more nutty flavor. I will definitely try your way though. THANKS!
Haven't tried that method yet! Looks like I'll need to do more experimenting 😊
i dont know about this.. doesnt seem to be nutritious
Daniel Reynolds why do you say that ? Do you think it’s the toasting ?
Ayana Emerald I was wondering that myself, as I only toast what I need to make the milk. If there’s any toasted oats left I freeze them for another time. I have never had the oats go rancid and the milk last for at least two weeks in the fridge. I live in Ecuador and learned this method over here, watching a TH-cam video in Spanish.
Wonda Elizabeth thanks I’ll try that :)
FYI: That enzyme you are using from the capsules can be found at brewing supply stores. It's directly used for breaking down starches for making beer and spirits from grains. In fact if you are interested in going that route, research beer brewing to get some tips. It probably wouldn't hurt to cook the oats a bit before adding the enzyme in this process.
🍻
Hi. Great advice! I blitzed my oats first to nearly flour. Then added the oats to the fridged water and processed for 10 seconds. Perfect! Will save heaps of money in the long run as I go through so much oat milk. Tastes delicious! ☺️
Sounds great!😊
My son just bought me a Vitamix, it is my first one ever. It is a A3300, I am celiac, and can't have dairy and soy. I am excited to see if I can make safe version's of some of the foods I gave up. Just am so excited just wanted to share.💗
Susan Lance Sounds like you have a wonderful son.
I have made oat milk for about a year. I blend like she did but I just pour it through a metal strainer. Yes I get some sediment but it’s not much and it’s so easy and really delicious
That’s good to know. I feel like metal strainers are more common than cheese cloth bags for amateur cooks.
I use the two metal nesting sieves you can get from Dollar Tree, doubled up. I had to move the oats around with a spoon when the oats clogged the sieve, but by doing this the liquid would eventually run through. When the pulp in the sieve was looking pretty dry, I dumped the ball of oat pulp into a bowl and poured another batch through. It took a little longer. If it is too thick, I add a little water and shake it up. I cooked up the oat pulp with some extra fresh oats for oatmeal. I'm going to try my metal superfine coffee strainer and may even try my French Press to see if those would work better.
do you add your oat milk to your hot coffee? since this TH-camr said her oat milk will thicken in hot drinks it got me worried since I only use oat milk for my coffee
A lot of recipe videos tend to run long and overcomplicate things but this was easy to understand and clear, so I appreciate that!
Glad it was helpful! 😊
Awesome day!! Its was an awesome recipe and SUPER EASY!!! You may bake with this oat milk also!! I prepared banana bread muffins!! th-cam.com/video/1Vp14yN-DI8/w-d-xo.html
The cold water and enzymes are a game changer!!! I actually used a 1/4 cup of cashews as well and this is the best batch of oatmilk that I have made. Thank you so much!!
Glad those little tricks helped 😊
If only cooking was a part of science i would have been more interested esp the way you explain so easily!! Love how much passion you have!! Subscribed!!
Welcome to the Downshiftology community Alice 😊I hope you learn a few new things while you're here!
Honey food engineering is an Engineering stream! Food science is a science. 😂😅
everything you do in cooking is a science, such as when you have to pay more attention to the temperature when you're cooking/baking
Downshiftology Definitely did learn a lot from your videos! Thank you 🥰
If you're really interested in the science behind cooking, check out Good Eats with Alton Brown.
I tried a mix of both recipes: first I soaked and rinsed with cold water the oats, and then I blended them with ice cold water. It turned out really good and not slimy!
Thank you so much for the recipes and the explanations!
Hey, I'm Indonesian, and love watching this video, a day after I watching this, I went to nearest supermarket and search for rolled oats and I got it. Today, I finally made my oatmilk ✨✨✨ super happy ✨✨✨ thank you for the ice water tips ✨ btw what to do with the leftover oat? (brb to check your another video about this) 💕
Add the left over pulp to pancake batter. Yummy
omg I've been making oat milk lately and I'm so happy you made this recipe! I'm allergic to nuts and some days I'm just not willing to endure the itchy mouth for a milk alternative. Thank you for doing the research, it is very much appreciated.
Can't wait for you to give this recipe a try Caitlin! 😊Oat milk really is such a great milk alternative.
I ordered the Nut Milk Bag directly from Ellie's to hopefully avoid giving more $$ to Amazon!
Great idea
Great! Let’s not give Bezos any more money! He does nothing to advance society with the money he’s made from us except fly into space 🙄
I freezed the oat for 1 hour & used very cold water ... blend .. use just a metal strainer ... blend again with vanilla creamer & caramel ..... sooooo good .. I just made it👼 I never thought that my kids will love oat milk ... they did!!!!
This is the second time I have heard about this slim as an issue, and the first video dedicated solely to it. Personally I'm not bothered by it. As a child we would drink a "juice" of steeped oats with just water, oats, and sugar! It was great!
i've recently gone dairy-free due to milk causing me really bad acne, but am also going to university this september. thanks so much for this video, i was really worried about how i was going to afford oat milk on a student budget!
As Jim noted, amylase is used by brewers during the mashing phase to convert starch to sugar. Amylase occurs naturally in malt. Perhaps adding a little malt and tuning the process could result in oat milk that's naturally sweeter and less slimy? Alpha and beta amylase are most active around 160F/70C and 140F/60C, respectively.
Because I'm gluten-free I can't use malt. But yes, I think you're 100% right. For those who aren't gluten-free I think that would be another interesting option to tinker around with. I also debated adding straight amylase (I actually purchased from a brewers website) but then realized the amount needed for this small quantity of oat milk was 1/10th of a teaspoon, and I thought that would be too difficult for most to measure. So defaulted back to the enzyme capsules. :)
@@Downshiftology Love the video! I work as a barista and my customers have been very excited that we started carrying Oatly to make their lattes with. I also do work in brewing and fermentation, and as Ketil pointed out the "active" temperatures of amylase is well above the temperature you treated the oats with in the video. I see that you are still getting results, but I would love to do some experimentation with your technique, as well as bringing the oats up to the actual activating temperature of the enzyme while they soak. Another thought is that sprouted oats also produce enzymes, and it may be possible to get the same result from using a small portion of "malted" oats in the recipe to acquire the enzymes. Thanks again!
@@Downshiftology do you have celiac disease?
@@discoguru8363 Yes, I do.
@@MrKnesh My first thought after watching the video was that maybe just rincing the oats prior made the difference. Could the rincing get rid of tiny particles that could then thicken the mix making it slimy? If on top of that the amylase did not have the best conditions to have any reaction with the oats. Any thoughts?
Whipped up two batches in 10 minutes for the week ahead! Thanks Lisa, we’ve been waiting for you to drop this recipe since the day you first mentioned it on tour IG stories 🙌🏽🙌🏽🙌🏽
You're so quick! 😊So excited to see how you like this over the week Winona!
Hey. Today I made the oat milk. It was a little thin. Maybe I didn't use enough oats. But it was fine. Thanks for the recipe 😊.
I just made this today for the first time and it's wonderful!! I used the 2nd method with the enzyme and I am so pleased!
Oat and goat milk are my favorites since they're usually the easiest to find local organic raw sources of. Also, millet is a grain that pairs well with oats, i think their flavors balance especially in breads.
I was just thinking TODAY that I wanted to make my own oat milk. Then this was the first video in my subscription box 🙌🏼
This video came just in time then! Can't wait for you to make your first batch 😊
law of attraction perhaps? 🤔 or the gov is listening 🤭
I really appreciate your explanation how and why to make it...I’m allergic to gluten and dairy, sugar, too...😏, so, you showed me how I can make oat milk. So far I used to drink coconut and almond milk. Thank you so much, Lisa.🌹❤️🙋🏻♀️
You are so welcome! 😊Glad I could introduce you to new recipes you can consume!
The amylase breaks down starch to sugars. Adding it to unblended rolled oats does not expose most of the starches to its action. By washing the oats, you have just washed away the broken down sugars too. Amylase should have been added to the extracted oat milk instead. The process should naturally sweeten the milk.
I thought that seemed odd. I will try it in the order you mention when I make it.
Depends on your goal. You would do this if you are trying to ferment (because in a few days that would start to occur) or if you are trying to add sweetness. This is done, however, to remove some of the starch so it doesn't thicken when heated. It's not for the sugar created that's a by-product.
I use a recipe that you soak for 2 days in the amylase and then after blended you heat to deactivate the amylase so it doesn't start to ferment. The sweetness is kept but light. And I can froth that milk without clumping or thickening.
@@lunacco does it do well with producing cold foam using your method? If so what’s the full recipe/process please?
I’m trying to figure out the order especially if soaking the oats are needed or not as I’ve heard that is what makes it slimy but with adding the enzyme is it still necessary to soak, cause I usually don’t.
Simply amazing. Tried this recipe and wow!!! I had given up on making oat milk because it always came out slimy. I can't believe how refreshingly delicious and non slimy this is. Thank you so kindly for this.
Just found your recipe and steps to stop slimy milk. Thank you so much…. It worked so well. The amylase and only using 3 cups of h2o worked well. Also I blended the oats with ice cubes and again I have a delicious non slimy milk. I had given up on oat milk over a year ago because of the slimy texture, but it is now my go to milk for cacao and coffee. Wonderful!
So glad somebody easle beside me has learn to make oat milk.ive been doing it for over 40 years.was taught by my gr as grandmother.
The wisdom of our elders!
Hi Stephanie, you've been making oat milk for over 40 years. That's fantastic. Is your method the same as this one? How do you make yours, have you any tips please?
Your video production is incredible! Would be greatly appreciated if you made a behind-the-scenes video of how you do it. Even a basic one would go a long way for those who are interested.
Hi there- Thanks so much! You can always get a sneak peek of BTS on my Instagram stories :)
It takes me only 10 mins to make oat milk. I use it on oatmeal cereal and smoothies but don't drink milk so don't worry about the texture much and don't need sweetener. I use 3 cups water to 1 cup oat formula and usually make 1/2 batch. I find it works better to blend the oats dry for 20-30 seconds making oat flour and then add water for another 45 - 60 seconds then twice through a mesh metal strainer, done. 1/2 batch is gone in 2-3 days so never spoils.
I've been getting my oat milk from Aldi, but I've been wanting to make my own. Thank you for this. It simplifies things so much.
I have used your method now for a wee while now...works every single time Though I do only use three cups of water. Couldn't believe there was no slime AT ALL...thank you.
So glad this method worked out for you! 😊
just by soaking the oats you are removing starch aka your thickener do there is no need for enzymes. same thing happens when you wash rice till it runs clear so the grains don't stick together .
Amazing breakdown of the thought process and process it takes to create oat milk! Lisa, you really did that! Love this recipe, shall try it out soon.
Thanks so much Daryl! I'm glad you enjoyed the recipe and video. And a peek inside my crazy brain. Ha! ;)
1:16 I always find labels like that kind of funny since quiet often despite any "gluten free" labels they can still have labels on the back saying "this product may have been packaged in a facility that packages wheat, pork, tree nuts, ground nuts, sea nuts, shellfish, and thermonuclear weapons". I've also noticed that they sometimes charge extra for foods with a gluten free label even if the food wouldnt have any gluten anyways, just because they know some people will pay extra if they see that label because they assume that means its a health food. It can get kind of comical, I saw _kosher salt_ at the store the other day with a "gluten free" label.
What a great video! I will definitely try this. I've been buying a high grade Oat Milk and it is costly but tastes sooooo good.
I have a Greville milk frother and looooove to make hot cocoa using oat milk. I've finally got the perfect hot cocoa recipe: 12 oz oat milk, 1/2 tsp vanilla, 1 tbsp maple syrup, dash of salt, 1/2 tbsp cocoa powder.
Hope you enjoy this recipe Jodie! It will definitely be much more cost effective 😊
Thank you very much. So helpful. I chilled the water AND oats in the fridge (one of your commenters suggested chilling the oats ). Perfect result. Didn’t need the enzyme..
I kept going back to see where you had mentioned to put the oats with water and enzymes in the microwave!!! haha Then the third time I realized you were just using itvas timer.
I actually a paint strainer, which I have for years and it works perfectly! I get the small ones for this type of milk and the large strainers for my yogurts....!
Are these cloth strainers? I would like to try something different than the typical cheesecloth and metal strainer.
@@pbj5142 The ones I have are more mesh-like. I don't like cloth strainers, which is why I went with the paint strainers. They work like a charm, just as effective and in my opinion, much easier to clean! You can't go wrong with them. They are very inexpensive and I believe you get two per bag! Try it! It's much cheaper than a 30.00 nut bag!
@@ter8330 Thanks!
@@pbj5142 Welcome! Hope it works out for you! I am convinced it will so buy what you can now!
@@ter8330 Do you use a paint strainer bag or cone, or what kind of paint strainer?
Oat milk is my favorite! Since soy gives me an upset stomach, almond evokes a light allergy, and I'm allergic to all nuts on top of that. Oats oats
This recipe will be the perfect alternative. Enjoy Amelia 😊
I used the digestive enzymes & oh my goodness does it work!!! Next time I’m going to try one capsule instead of two & use frozen oats like one commenter suggested. Or cut back on soaking time. I’m hoping it will be a little creamier that way but not gummy. Thank you for this life changing video!! ❤
Did you try this? Wondering how you went with your experimenting. I want to end up with oat milk that is creamy but not slimey and was wondering if it was actually the rinsing after soaking that removed some of the creaminess. I was going to try using the soaking water to make the oat milk. What do you think?
You are a genius. I was giving up on making oat milk because my daughter doesn’t like any sliminess.
Can definitely see the difference after adding the enzymes to the rolled oats! That’s smart 🙌🏼
It definitely takes away the sliminess if that's something you're concerned about 😊
You are a genius!
I won’t be buying Oatly any more!!!
A thousand times better than Oatlly!!
Ahh! I hope this recipe works out for you Marcela 😊If you do have any questions in terms of the consistency please let me know!
Marcela Mo did you try with oder without the encymes? :)
Can u tell us what u did?
I love to make oatmilk, since here in The Netherlands not a lot of nuts grow, and we do have a lot of localy grown oats!
Vegan greetings from Belgium! Jij hebt gelijk 😉
I’m choosing the first method; way easier than messing with those enzymes! That’s a rabbit hole… plus the added cost!
Unbelievably easy - I can’t believe is used to soak almonds overnight. I poured mine through a fine mesh drum sieve and it came out great!
A whole heart appreciation for you and the time given to make this video. Just made the first recipe! It is exactly what I was looking for with an added cup of oats for a thicker consistency but not the slime and just a tbl of raw honey. Great day to all.
I think I was squeezing mine way too hard and it turned out slimy, thank you for the information!
Hope these tips help out :)
You have been such a positive influence on me! I have alot of allergies and can get discouraged.
I'm so glad to hear that Char 😊You can also browse through my website for more dietary options!
Thank you for this fantastic video. My dietician changed me to oat mylk, and it's quite expensive. I used to make nut mylk years ago, and you can so taste the difference between home made and store bought. 😇💜💙💚💛🧡❤
Lisa, you are one of the only people whose words I trust. I never have to double check your science spiel simply because I know you do extensive research before telling us anything. Cheers!
So glad to hear that Priya 😊
Instead of straining, how about grinding the oats to a flour before blending in water.?
Then I assume you‘ll end up with some kind of oat pancake batter instead of milk.
@@Naglfar83 depends how much water is added. It can be made as thick or thin as required.
I have used melted oat flakes, cold water, a bit of vegetable oil, cinnamon and agave sirup.
The result was surprisingly tasty and liquid.
haha, i immediately thought of amylase when you said enzymes :) that's really smart! i would have NEVER thought of that idea!
Definitely had to do lot's of research while testing, but it does indeed work! 😊
@@Downshiftology Hey, I am so intrigued by your method and would like to try it, but regarding the use of the digestive enzymes, would that also remove nutrition from the oats? Thanks in advance for your reply!!
@@eltorillavega Hey! I don't think it will. The digestive enzymes are amylase, which means that this enzyme is only designed to break down starches- not any other nutrients. Your body also naturally produces enzymes like amylase to break down starches you eat- from your saliva in your mouth to the stomach, so it wouldn't be removing any nutrition from the oats. Hope this helps :)
Great video and thorough explanation! Love that you mentioned ORGANIC oats because conventional oats are heavily sprayed with glyphosate (RoundUp) which causes cancer!
Bollocks
This is great! Oatmilk is the only milk we can use because of allergies. I've tried to make it b4 but it's always been slimy and we go through a gallon and a half a week. Can't wait to try these tips!
You are my go-to cook and TH-camr for stuff like this! Thank you for this video.
This is so interesting! I am going to try your enzyme treatment this time when I make the oat milk. I am curious though...can you freeze prepared oak milk as an additional storage method?
This recipe just earned you a new subscriber!!
What are your thoughts on blending the dry oats before adding liquid? Less blend time therefore less slime?
You can get pure amylaze from craft brewers. Or use koji grown on oats for a more complex flavor in general. Amylase is also activated at 60C heat for maximum conversion. Similarly leftover starch when heated stabilizes the liquid.
I just tried out to make my own oat milk and used another method before i found this video.i do not really catch what is the problem with slimy one.but i will definetly try out this one to see and taste difference!thank you!
Honey may not keep your oat milk from getting slimy, but you should still consider adding it. Honey contains a resin called propolis that has antimicrobial and antioxidant properties that may keep your milk from spoiling as quickly!
Thanks for the tip!
Dates are best
Thank you! Have you tried using oat milk to thicken soup or stew? If so, please let me know you experience. Thanks again!
I have not yet Sakal! I will definitely have to try though.
Loved the video as usual. Im going to experiment with using a few tsp of fresh pineapple juice to soak
& drain since pineapple contains these enzymes. It'll be my first time jumping on the oat milk trend :)
Does it? That's excellent to know thanks!
I just found this very interesting article about natural digestive enzymes, thanks for pointing us to the topic. However they say pineapple has proteases (digests proteins) whereas mangoes would have amylases. Honey, kefir and miso have the full spectrum. Fascinating topic! 🙂 www.healthline.com/nutrition/natural-digestive-enzymes
Yes, I debated pineapple and mango and other ingredients as well. My only concern was how much it would flavor the milk, and not keep it neutral enough in flavor so that it could be added to other recipes. Let me know how the experimentation turns out!
@@MataH1 yep! it breaks down protein &carbs and since I use pineapple in my smoothies its a win/win but thanks ill look at the article
Ooooh that is a cool idea... Of *course* I'm allergic to Pineapple (one of the many "perks" of post-pregnancy: New random food allergies! Meh). I do have a bag of Papaya Enzyme powder but uh, not sure how appealing orange colored milk would be lol.
On Amazon, I did find a bag of Amylase in just it's powdered form. That might work...?
We go through three packages of oat milk a week and I'm tired of so much wasteful packaging. So exciting to start my journey of reducing waste by producing my own oat milk. With zero waste oats coming in a glass jar and a reusable nut milk bag, this is wonderful!
Great video thank you. My first attempt before I found your video had disastrous results. You guessed it thick and slimy, YUK! I just made it using your method and it worked like a charm. Funny how all these different milks are made so much differently. When I make coconut milk I use unsweetened shredded coconut and do the following, 1 cup of coconut to 5 cups warm water in a large pot and let it sit for 30 minutes then into the Vitamix blender for a quickie and then pour it through the nut bag and squeeze away and it always comes out perfect, no SLIME, lol! So thank for your tips and much appreciated.
OOOOOOH YUMMY!! I can’t wait to try this and make some MATCHA MILK with this oat milk recipe...thank you!!
Oh! Interested to see how that will turn out 😊
Thank you for such a helpful and informative video. Regarding the addition of enzymes, when I looked into sourcing food grade Amylase I spoke to a scientist who specialises in such things and he said this... "Enzymes are potential allergens (if you are inclined to heat up your mix & breathe in the vapours you may inhale enzyme protein which can cause an allergic reaction in people who have allergies (when you vacuum your home you could potentially breathe in carpet dust mites (made of protein!))" which I found very interesting and wanted to share. If, like me, you are intolerant to dairy, you definitely want to avoid adding another allergen to your problems and it needs some careful thought. I hope this is helpful.
Everything is a potential allergen. Relax.
Woah... You're a genius! You figured how to reduce the slimyness!
Wow, so crisp and informative...not one unnecessary word or drag anywhere...
I was looking for ingredients in metric units but couldn't find them in the description of comments. The recipe on the site lists the metric measurements as 81g of rolled oats and a litre of water, whereas searching conversions online led me to 90g of oats and 940ml of water. This is very easy so I'll try with 85g of oats and 970ml of water, and adjust from there. Great video :)
Thank you for this recipe! It's very well presented and really easy to follow! Are these enzymes safe for weakened liver? Greetings from the UK!
It is best to ask your primary physician for any personal medical related questions 😊
These enzymes produces your body naturally for digestion. If you ingest them the body will break them down into amino acids again.
Sounds like you could use this to make atole. A thick sweet and hot holiday drink
I live in a flat and was actually considering buying a cow for milk before learning that oat milk was an option. Thank you for helping me save money!
Are you serious? You were considering buying a cow?!!!
@@spnreahbahu yea i have separate extra room.i was thinking keep it in their.
If your oatmilk turned out a bit slimey don't fret or throw it away. Use it for sauces instead. I found that binding sauces with oatmilk realy makes them creamy and delightful.
Yeahhh there's a notable difference between the two; one is whiter than the other. Thanks for sharing. Im trying this ryt now🙂❤️
Her: “heat is not our friend”
Me: i live in Florida, you darn right! Lol
Hahahahaha,I know not to mention how humid too.
ugh omg me too SO MUCH HUMIDITY AND HEAT 🤦🏼♀️ so many clothes options I CANNOT wear bc it gets so hot and sticky outside lol
but it's tropical, like a paradise.
Thanks for shedding light on the usage of heavy pesticides in convention non-organic oats 🙏🏻 this is especially important with the increased popularization of oat based products … this is the reason I personally purchase organic oats but even in a place like LA organic rolled oats are getting harder to source unless I hit up Sprouts or Whole Foods.
Lisa- this is amazing! I can’t wait to try this, my oat milk attempts have been slimy so far! Thank you so much!
Perfect timing! I hope these few tips will help take the slime away for you :)
Recently bought an Almond Cow machine and just needed to know what type of oats to use. Ended up learning so much more than I thought I needed! Ty!
p.s. I just saw the channel name and realized your website has my favorite pancake recipe from like so many years ago that I still use today! Yay! I have so many videos to watch from you now =)
I've been trying to save money and consume less plastic and this is the bomb :) Thanks so much
What happens when those enzymes break down the starch? Does it convert starch into simple sugars? I guess effectively you're first draining out any simple sugar that is created. However, do you think losing on the starch reduces any other nutrition from the resulting oat milk and also fiber (probably) ? Thanks for the recipe!
at cereals: Oats are high in soluble fiber - which is also a starch. So when you soak them in water, and use a digestive enzyme you are breaking down the starch molecules, so you lose some of the fiber benefits (the gelling that happens) for a sweeter milk (more simple sugars). This won't do anything for the micronutrients in the milk (vitamin content) but it does change the macros. How much will likely depend on soak time and how much amylase you use. IMHO this changes oat milk into a similar milk to rice milk just with a slight advantage on protein. Stick to cashew milk if you can drink that option, there is less waste.
I love how you explain the whole process, it really felt like you're one of my cool professors at college haha
Hahah - thanks Jake! 😊
This has nothing todo with the video (even though I could hardly wait) YOYR HAIR IS SO BEAUTIFUL!!!😱
What shampoo/conditioner do you use? 😘🌸
Megan E thank you! Nothing special, just supermarket type stuff. 😊
I tried out this recipe and im in love… It consistency is perfect and it tastes amazing as well :) thanks for thretut
Brilliant. I love when on my own volition I think up something amazing. So many Internet content providers just cut and paste the same thing that isn’t even correct. Almond extract is a good example of that. NO, almond extract doesn’t use ALMONDS, people! And keeping oat milk from being slimy is awesome!
Good job. For this I will even look to see if you have the usual provider given Amazon affiliate links to that strain bag or to the gluten free organic rolled oats! Merci’
"I need a cheap alternative to store bought oat milk"
*clicks video*
"You need certified gluten free organic oats"
Yeah, that's not it..
Obviously you don’t need to buy organic gluten free. Is just her recommendation.
Forget gluten free - but don't forget organic! Unless you want to eat a lot of glyphosate and get cancer!
I just used regular old fashioned oats. It came out just fine.
@@verabritto9759 you speak from of place of privilege and ignorance. there is little evidence that non organic food causes cancer. people who eat organic food generally eat healthier than those who do not. it really is a class divider. organic food is very often more expensive, and for many, healthy food in general. its correlation not causation. lower class folks are more exposed to carcinogens. its a sad reality.
@@verabritto9759 this comment is so embarrassing LOL
Great tutorial and exactly what I was looking for! Thanks a lot!
I’ve been told that people with gluten issues should avoid oats, even if certified gluten free. Oats can digest similarly to gluten and cause inflammation in celiacs, why is why oat milk makes me bloated and not feel well. Maybe not the case for everyone but I guess something to watch out for!
SarahKidd in this case would hemp seed milk be your best option?
Amylase is also abundant in whole grain barley. My tip is to avoid adding vanilla and sweetener until after you strain. Otherwise some of it gets wasted.
so glad i found this!! my partner is lactose intolerant, and i want to do a nice little thing and be able to make some oat milk for her! thank you so much for sharing!! :)