I want to add a little bit of information about the misterious enzyme being said here: I sadly don't know the exact enzyme used but in general, it seems to be a fermentation process that converts the starch (the stuff that makes the bèchamel-sauce stiff and your oat milk slimey if heated) into sugar, like we would do in our stomaches and mouths (that's why bread tastes sweet after a few minutes of chewing. 😉). They then probably heat it up to kill off any bacteria and fungi to make it last a while and then sell it. The reason on why starch is so important to get away is that it kind of acts like glue for the water molecules, as soon as it get's heaten up. And because it binds water with water, it makes the water stiff. And if there is more water than the starch can bind, it just turns into a slimey paste because it partially binds then. And since starch is basically a pre-sugar that needs to be broken down to be final sugar, there is just something needed to break it down and fermentation just does that. And since the broken-down sugar from the starch looses the ability to bind water molecules under heat, it does not turn your oat milk into a pastey slimey thing basically, if you heat it up. And Oat has A LOT of starch. Just as a disclaimer: I am NOT a product developer who basically deals with making industrial oat-milk for example. What I wrote here is the knowledge of the top of my head from what I know of my research of that topic. If there is a product developer who knows further information or can correct me, please comment! ^^
I'm so glad I stumbled on your channel! My sister in law was asking for a way to make Oatly since it is so expensive. I found the information about adding amylase and told her it might be too fussy to bother with. But this is fantastic! I'm excited to pass this along to her!
That's really cool, and fascinating to learn about how they make Oatly, too :) thank you for sharing, and for keeping us updated and exploring further :D
You mentioned that Nutr will be one you try in the future. I have a Nutr and LOVE it! I like that it only makes a small amount, because that works best for me, but understand it's not for everyone. I love my Nutr so much, that I actually packed it in my carry-on bag when I traveled for a week. :) Thanks to you and this video, I will make oat milk with cashews and dates, as you described. Thank you!
I read that raw apple has the same enzyme in it, so I used grated raw apple in my oat milk and it did alter the oats quite a lot, it was thicker and sweeter even after straining out the grated apple.
Hi Kathy, I have the SoyaJoy 5 (not Soyabella) and I don’t think I have a cold brew. I can’t find anything on line. I’m thinking I have to use my Vitamix.
Thanks for sharing, that looks great, how long did it last? I eat oil so it's not an issue for me but I was wondering if a few cashews would do the trick for an oil free version. x
I'm posting a vide this week with cashews, and it worked well too. With the oil, it lasted past the normal 3 days for oat. I think we used it in 5 days.
I tried making oat milk with coconut oil, but did not like it much. I used virgin coconut oil and maple syrup. Next time I will soak oats, add a cup of ice cubes and run a smoothie program.
Hi Kathy! Thanks for this video! I have followed the oat milk recipe Exactly as WRITTEN in the included Mio Mat recipe book and it says to use the “Raw milk or cereal” setting and it was a slimy mess. Then I saw the actual Mio mat oat milk video and they said to use the “smoothie” setting. 😡I was super annoyed as I wasted an entire cup of oats and it tasted super gross. I can’t wait to follow your recipe
In Asian countries, they do cook oats for oat milk on a cereal setting but they are not expecting the same texture as we are. I think you will love the smoothie setting though!
Kathy, I know this is about oat milk…thank you. I do have a question about making soy milk at home. Do you think you will do that at some future time? Thanks kindly, Sandy from Alberta, Canada.
Honestly, I was surprised to see that you still need to sieve the liquid. I assumed the whole point of a milk maker was to remove all the labor and just produce a final product with one touch of the button. What do you gain by using the Miomat over a blender?
There are lots of kinds of milk makers and the one for you depends on what's most important to you, or the kind of milk you want to make. If you want no straining look at te Almond Cow if you aren't interested in making soy milk or recipes that use heat, or the Soybella for filtered with heat. If you are making cashew or pecan milk no straining is needed. You always have to strain oat milk - either with an internal strainer like Almond Cow or a fine mesh stainer or nut milk bag.
Have you ever tried making oatmilk in the Nama 2 juicer? I tried it once with 1 cup of oats to 4 cups of water and the oat-milk tasted just like water....so not very good. I am wondering if there is a way of adding extra steps to make that taste better? So this Emylase Enzyme is in the Maple Syrup as well?
The enzyme is not in the maple syrup, but it's added in the video to mimic the sweetness the enyzme adds to Oatly. I have never made milk in a juicer, so I'm not sure what you can do different in it, but I suspect it discarded the oats rather than blending them into the milk.
@@KathyHesterVeganRecipeswhen did you add the enzyme? I didn’t see it in the video and can you skip the maple syrup for unsweetened ( I know you mentioned that the enzyme creates some of the sweetness)
all of these appliances are so big.... knowing how these cycles work on the machines, can we translate that to the Vitamix too, by cyling? No oils here though.
I think you can translate the cold settings to vitamix. One of the things about oat milk is that you don't want to heat it. So I think if you blend 20 - 25 seconds, wait and repeat, you could make it less slimy. Also, some people blend with ice cubes!
Do you have an oat milk recipe that works in one of the other milk makers that has a strainer? I make oat milk every day but I’m sick of the straining step and this machine seems to require that step?
Tips! 🌟 Why (especally soy milk) curdles is because of the low pH in coffee (sour). If you mix water and some bicarbonate soda (high pH) in a bottle with a pipette you can add that to your coffee (or direktly the the milk? Haven’t tried it yet!) and no curdle! You’ll notice what amount you’ll need. I saw it in a video on youtube, just search for ”bicarb soda and soy milk” and I think you’ll find it.
I'm glad to see you doing a video on making oatmeal on the smoothie setting I have the Evo brand milk nut machine and you don't know how many times I was making oat milk on the oat setting that was heating and then it was like "ding "ding try making it on the smoothie setting and that's when it hit me that you need to used the smooth setting which came out perfect. I have to try this recipe. I was buying Oatly a lot till I ran into info of a recall that's when I brought my own machine. I can't wait to see what else you have come up with lately on recips thanks for sharing this my machine was $149 and got $50 off at that time now it's $35 off. Brand: Evoro 4.2 out of 5 stars54Reviews Nut Milk Maker Machine • 40oz • Make Delicious and Healthy Plant Milks In Minutes With Press Of A Button • Oat, Almond, Soy, Coconut, Cashew, Macadamia, Hemp and more • 6-in-1 Multi-Functional (also makes Soups, Smoothies, Juices, Hot Remedies, Porridges and more) • Easy Clean and Auto Clean The Evoro machine comes with a double mesh strainer a spoon a pitcher container and pusher to strain milk through both strainers awesome. The Evoro machine is design almost like what your using their constructed about the same.
I want to add a little bit of information about the misterious enzyme being said here:
I sadly don't know the exact enzyme used but in general, it seems to be a fermentation process that converts the starch (the stuff that makes the bèchamel-sauce stiff and your oat milk slimey if heated) into sugar, like we would do in our stomaches and mouths (that's why bread tastes sweet after a few minutes of chewing. 😉).
They then probably heat it up to kill off any bacteria and fungi to make it last a while and then sell it.
The reason on why starch is so important to get away is that it kind of acts like glue for the water molecules, as soon as it get's heaten up. And because it binds water with water, it makes the water stiff. And if there is more water than the starch can bind, it just turns into a slimey paste because it partially binds then.
And since starch is basically a pre-sugar that needs to be broken down to be final sugar, there is just something needed to break it down and fermentation just does that.
And since the broken-down sugar from the starch looses the ability to bind water molecules under heat, it does not turn your oat milk into a pastey slimey thing basically, if you heat it up.
And Oat has A LOT of starch.
Just as a disclaimer: I am NOT a product developer who basically deals with making industrial oat-milk for example.
What I wrote here is the knowledge of the top of my head from what I know of my research of that topic.
If there is a product developer who knows further information or can correct me, please comment! ^^
I'm so glad I stumbled on your channel! My sister in law was asking for a way to make Oatly since it is so expensive. I found the information about adding amylase and told her it might be too fussy to bother with. But this is fantastic! I'm excited to pass this along to her!
Thank you for a great video! I like your teaching style. I have a soyajoy which is very similar
Thank you, Kathy!
Thank you for being here!
I'm going to try this tomorrow. I love the oats from Costco. They are great quality and a good price.
Yes they are!
That's really cool, and fascinating to learn about how they make Oatly, too :) thank you for sharing, and for keeping us updated and exploring further :D
So much more on my plant milk-making list!
Cool... definitely want to try this
Be sure to let me know what you think!
Just ordered with your code! Thank you!
Thank you, I think you are going to love it!
I purchased a Nutra milk and a vita mix, but I’ve never made milk, Just’ sherbet I do have to try it. I love your very clear presentation!!
Thank you! I've heard the Nutra milk makes awesome milk.
You mentioned that Nutr will be one you try in the future. I have a Nutr and LOVE it! I like that it only makes a small amount, because that works best for me, but understand it's not for everyone. I love my Nutr so much, that I actually packed it in my carry-on bag when I traveled for a week. :) Thanks to you and this video, I will make oat milk with cashews and dates, as you described. Thank you!
Nice - I have done a demo on the Nutr already and it looks like they are sending me a replacement for the one that broke!
Good idea. add salt. , niceeee
Love the new hair style kathy
Thanks Sammie!
I read that raw apple has the same enzyme in it, so I used grated raw apple in my oat milk and it did alter the oats quite a lot, it was thicker and sweeter even after straining out the grated apple.
Great tip - I'll have to try that!
Ooh... Very cool! What proportions did you use? Water/oats/apple?
Hi Kathy, I have the SoyaJoy 5 (not Soyabella) and I don’t think I have a cold brew. I can’t find anything on line. I’m thinking I have to use my Vitamix.
Just put a pinch of rye in it that’ll be all the amylase enzyme. You need
Is that the grain or will the flour work?
Good to know!
Thanks for sharing, that looks great, how long did it last? I eat oil so it's not an issue for me but I was wondering if a few cashews would do the trick for an oil free version. x
I'm posting a vide this week with cashews, and it worked well too. With the oil, it lasted past the normal 3 days for oat. I think we used it in 5 days.
@@KathyHesterVeganRecipes great, thanks!
I tried making oat milk with coconut oil, but did not like it much. I used virgin coconut oil and maple syrup. Next time I will soak oats, add a cup of ice cubes and run a smoothie program.
does the cocnut oil harded when the milk is refrigerated?
I did not find that it did, it seemed to incorporated and slightly emulsify during the milk making process.
Hi Kathy! Thanks for this video! I have followed the oat milk recipe Exactly as WRITTEN in the included Mio Mat recipe book and it says to use the “Raw milk or cereal” setting and it was a slimy mess. Then I saw the actual Mio mat oat milk video and they said to use the “smoothie” setting. 😡I was super annoyed as I wasted an entire cup of oats and it tasted super gross. I can’t wait to follow your recipe
In Asian countries, they do cook oats for oat milk on a cereal setting but they are not expecting the same texture as we are.
I think you will love the smoothie setting though!
@@KathyHesterVeganRecipes yes! Tried it today and loved it!!
@@iamneverwrong6635 Yay!
Kathy, I know this is about oat milk…thank you. I do have a question about making soy milk at home. Do you think you will do that at some future time? Thanks kindly, Sandy from Alberta, Canada.
I will be doing a soy milk video too!
Thank you so much.
Honestly, I was surprised to see that you still need to sieve the liquid. I assumed the whole point of a milk maker was to remove all the labor and just produce a final product with one touch of the button. What do you gain by using the Miomat over a blender?
There are lots of kinds of milk makers and the one for you depends on what's most important to you, or the kind of milk you want to make.
If you want no straining look at te Almond Cow if you aren't interested in making soy milk or recipes that use heat, or the Soybella for filtered with heat.
If you are making cashew or pecan milk no straining is needed. You always have to strain oat milk - either with an internal strainer like Almond Cow or a fine mesh stainer or nut milk bag.
Have you ever tried making oatmilk in the Nama 2 juicer? I tried it once with 1 cup of oats to 4 cups of water and the oat-milk tasted just like water....so not very good. I am wondering if there is a way of adding extra steps to make that taste better?
So this Emylase Enzyme is in the Maple Syrup as well?
The enzyme is not in the maple syrup, but it's added in the video to mimic the sweetness the enyzme adds to Oatly.
I have never made milk in a juicer, so I'm not sure what you can do different in it, but I suspect it discarded the oats rather than blending them into the milk.
@@KathyHesterVeganRecipeswhen did you add the enzyme? I didn’t see it in the video and can you skip the maple syrup for unsweetened ( I know you mentioned that the enzyme creates some of the sweetness)
all of these appliances are so big.... knowing how these cycles work on the machines, can we translate that to the Vitamix too, by cyling? No oils here though.
I think you can translate the cold settings to vitamix. One of the things about oat milk is that you don't want to heat it. So I think if you blend 20 - 25 seconds, wait and repeat, you could make it less slimy. Also, some people blend with ice cubes!
Also the Arcmira is smaller as many of the small batch makers.
Do you have an oat milk recipe that works in one of the other milk makers that has a strainer? I make oat milk every day but I’m sick of the straining step and this machine seems to require that step?
Or is this just par for the course of making oat milk? Am I doomed to always have to strain? Lol
The Almond Cow has a built in strainer. I make oat cashew in it here: th-cam.com/video/3l89FS4sQg0/w-d-xo.html
Have you used the milks you've made in coffee? I was wondering if homemade ones did that separating thing esp soy milk.
I do use in my coffee, but I drink cold brew iced. I also use it in hot tea and hot cocoa.
@@KathyHesterVeganRecipes thx for the info!
I use it in my hot & iced coffee. I also use it in hot cocoa, hot cereal such as oatmeal, also in cold cereal at times.
Tips! 🌟 Why (especally soy milk) curdles is because of the low pH in coffee (sour).
If you mix water and some bicarbonate soda (high pH) in a bottle with a pipette you can add that to your coffee (or direktly the the milk? Haven’t tried it yet!) and no curdle! You’ll notice what amount you’ll need.
I saw it in a video on youtube, just search for ”bicarb soda and soy milk” and I think you’ll find it.
That curdle effect is how you make fresh cheese
It looks delicious and yummy💛💛 keep uploading💛💛 big hug💛💛stay blessed 💛💛please be connected💛💛
I'm glad to see you doing a video on making oatmeal on the smoothie setting I have the Evo brand milk nut machine and you don't know how many times I was making oat milk on the oat setting that was heating and then it was like "ding "ding try making it on the smoothie setting and that's when it hit me that you need to used the smooth setting which came out perfect. I have to try this recipe. I was buying Oatly a lot till I ran into info of a recall that's when I brought my own machine. I can't wait to see what else you have come up with lately on recips thanks for sharing this my machine was $149 and got $50 off at that time now it's $35 off.
Brand: Evoro
4.2 out of 5 stars54Reviews
Nut Milk Maker Machine • 40oz • Make Delicious and Healthy Plant Milks In Minutes With Press Of A Button • Oat, Almond, Soy, Coconut, Cashew, Macadamia, Hemp and more • 6-in-1 Multi-Functional (also makes Soups, Smoothies, Juices, Hot Remedies, Porridges and more) • Easy Clean and Auto Clean
The Evoro machine comes with a double mesh strainer a spoon a pitcher container and pusher to strain milk through both strainers awesome.
The Evoro machine is design almost like what your using their constructed about the same.