– We're going back to basics today with a recipe that you guyshave been requesting for months, and that's oat milk.
Oat milk has reallytaken the world by storm over the last couple of yearsand surged in popularity.
And you've probably seenit at your local market, or a coffee shop, where it's quickly becomea barista favorite.
And it's really no surprise, as oat milk is super creamy with just the right amount of sweetness and it's also perfect for those who might have a nut sensitivity and who can't drink almondmilk or cashew milk.
Store bought oat milkcan get a bit pricey, but homemade oat milk is cost effective, it's incredibly easy to make, and it's immediate becausethere's no need for soaking.
But there is one draw back and that's that it canget a little bit slimy if it's not prepared correctly.
Well, good news for you, I have tested oat milk morethan six different ways and can share exactly what works and what doesn't work.
I also have a secret tip to share with you that I haven't seen anyoneelse try online yet, and it kinda made me feel likea 6th grade science teacher over the last week, but I think you're gonnabe really intrigued by it.
So let's dive right in.
To get started you'll needold fashioned rolled oats.
Quick-cooking oats and steel cut oats have different textures and thickness, and may affect how creamyor slimy the milk turns out, so it's best to stick with rolled oats.
The other thing you wannalook out for is certified, gluten free oats, because packaged oats can be highlycross-contaminated with wheat.
Also make sure the onesyou guys are organic, as oats are a crop that's highly sprayed with herbicides like glyphosate.
The first tip in making sure your oatmilk doesn't turn out slimy is to use ice cold water, and you'll need four cups of it.
Heat can make the oatsmore starchy and gummy.
Just think of what happens when you make oat meal with hot water.
So use ice cold water or even swap a cup of waterfor ice cubes when blending.
Add the water to your blender along with one cup of rolled oats.
Now that's all you'll need ifyou want unsweetened oat milk, but if you want it a little sweeter, you can add a splash of vanilla and a table spoon of maple syrup or honey.
The second tip I have fornot making slimy oat milk is to reduce the amountof time that you blend.
The friction of the bladesin a high powered blender can heat the ingredients.
And again heat is not our friend, so only blend for 20 to 30 seconds.
After the oat milk has blended, you'll wanna strain it, andI recommend a high quality, tightly woven nut milk bag like the one I'm using here, and I've linked this inthe description below.
You don't wanna use a strainer or cheese cloth in this recipe, as the weave is too openand too much sediment will go through.
So place the nut milk bag in a large bowl and pour the oat milk through it.
The third tip I have tonot make slimy oat milk is to not squeeze overly hard as you would with almond milk.
Just gently squeeze until most of the milk is out and you're left with the oat pulp.
If you wanna know what todo with this left over pulp, I have a few ideas on therecipe post on my website.
Because my nut milk bag is really good at catching the coats and sediment, I don't really have tostrain it a second time.
But if you wanna make sureyour milk is as smooth as possible, you can of course do so.
When you're done straining, pour your milk into a glass jar and store it in the fridge.
Oat milk stays fresh forup to week in the fridge, which is a little bit longerthan home made nut milks.
I love oat milk inrecipes for baked goods, and smoothies, and other cold drinks.
But unfortunately, it's notthe best option for hot drinks as it can thicken, and it doesn't froth as well as store-bought options.
But remember that storebought-options have additives, oils and other ingredients.
What I just showed you is the best way to make oat milk with verysimple, basic ingredients.
But in my quest to make theleast slimy oat milk possible, I kept fixating on how Oatlyuses an enzymatic process to break down the oat starchesinto smaller components.
That then led me downoh, so man rabbit holes, of online research about enzymes, and my goal was to finda food-based enzyme that I could add to the oats in the water, in the blender, to removeany residual sliminess.
Two options with the leastflavor included a banana and some honey, because Idon't think you really want your oat milk tastinglike kimchi or sauerkraut.
But unfortunately, thebanana and the honey didn't really have that much effect on reducing the sliminess.
But there was one thing I added that did have quite a dramaticeffect, so let me show you.
That ingredient was digestive enzymes.
I'll also add a quick disclaimer that I'm not a doctor or a scientist or endorsing any brand of enzymes.
These are just the onesthat I personally use, and I thought it wouldbe fun to experiment in the kitchen and seethe impact of enzymes on the oat milk.
Digestive enzymes aretypically broad spectrum, but the enzyme I was mostinterested in was amalyase, as amylase breaks downstarches into sugars.
So while I didn't wanna soakthe oats in my previous batch as they can become slimy, I do want to soak them now, but that's because I'm gonnasoak them with the enzymes.
So I added one cup ofrolled oats to a bowl and enough water to coverthem by about an inch or two.
Then I added two capsules of enzymes, which was the servingsize on my container, and I just opened them up andpoured them into the bowl.
Then I gave everything a stirand let it sit for 15 minutes so that the enzymes hadtime to do their thing and break down the starches.
After 15 minutes, Igave them one more stir and then strained the oatsthrough a sieve over the sink and gave them a good rinse toremove any residual starch.
These oats are now thebase for our oat milk, and the process from here on out is similar to the first batch.
So I'll add those to a blender, along with four cups of ice cold water.
Then I'll add a splash of vanilla extract and one table spoon of maple syrup, and blend again for 20 to 30 seconds.
(upbeat music) After it's blended, I'll strain the oat milk through a nut milk bag.
And I know it's hard to see here, but you can instantly feelthat it's not as slimy when you start to squeezeit out of the nut milk bag.
I'll give it a double strainjust to keep things consistent with the first batch, and try not to spill itall over the counter.
And then pour the oat milkinto a glass storage container.
Side by side, you can'treally tell the difference between these two, but thetexture is quite different.
The first one is creamier and thicker, and the second one is noticeablythinner and less slimy.
You could also experiment further and try the second onewith three cups of water to see if it'll turn outcreamier while also less slimy.
But I figure I'll leave thatexperimentation up to you guys, because no matter which method you choose, they're both delicious.
I hope you guys enjoyed today's video, and if you did make sureto give it a thumbs up, share it with your family and friends, and I will see youagain in the next video.
(upbeat music).
