{"id":13672,"date":"2020-09-07T17:22:06","date_gmt":"2020-09-07T11:52:06","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13672"},"modified":"2024-09-23T02:32:17","modified_gmt":"2024-09-22T21:02:17","slug":"oat-milk","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/oat-milk\/","title":{"rendered":"Oat Milk"},"content":{"rendered":"\n

I can drink milk, as long as I am (and those around me) ready to face a day of major turbulence in my stomach. <\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

For a person who loves milk, getting to know that I was lactose intolerant was dreadful. So, over the years, I\u2019ve tried all sorts of milk substitutes. But I\u2019ve grown to love homemade milk. <\/p>\n\n\n\n

The creamy cashew milk<\/a> is my go-to for popsicles<\/a>, and the slightly nutty almond milk<\/a> has been part of countless baked goods. <\/p>\n\n\n\n

So after successfully making both innumerable times, I wanted to give oat milk a try. And I am glad that I did. <\/p>\n\n\n\n

There is no soaking and peeling like in almond milk. There is no need for a good grade blender like in cashew milk. Oat milk is faster and not one bit fussy.<\/p>\n\n\n\n

You toss all the ingredients and pulse once to get creamy and luscious oat milk. It is a tad sweet with just enough oat-y flavor to give the milk some heartiness. <\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

How to make Oat Milk?<\/h2>\n\n\n\n

Oat milk is an excellent choice if you are lactose intolerant, want a low-fat milk alternative or a dairy-free substitute. And, oh, it is the most basic and easiest recipe ever. <\/p>\n\n\n\n

You take rolled oats, add some water and a pinch of salt and then blend for barely 50 to 60 seconds. I wanted to give the oat milk some extra flavor, so a hint of cinnamon powder went in there. <\/p>\n\n\n\n

I enjoy the sweet, woodsy note of cinnamon, but it is an entirely optional ingredient. Do feel free to leave it out. <\/p>\n\n\n\n

Another ingredient in my oat milk was date syrup. That\u2019s what gave the milk the gorgeous cream shade instead of snowy white. Plus, it imparts a perceptible sweet taste to the milk. <\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

If you don\u2019t have date syrup, then maple syrup or honey will do the trick. Dates are also an option, but remember to soak them in warm water until they soften. Un-soaked dates do not blend as well and leave chunks behind. <\/p>\n\n\n\n

Once the ingredients are blended, strain the mixture. I made use of my soup sieve, but a fine mesh strainer should work well. <\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

Quick notes<\/h3>\n\n\n\n

The one rule to making oat milk is to stick to rolled oats. They give the best result. You can make gluten-free oat milk by using 100% certified gluten-free oats.<\/p>\n\n\n\n

For every one cup of rolled oats, I used three cups of water. The ratio kept the oat milk creamy, which is how I prefer it. For those who like a thinner consistency, up the amount of water. <\/p>\n\n\n\n

If you lean towards thicker oat milk, lessen the amount of water. For an extra indulgent and luxuriously rich oat milk, add a handful of soaked cashew nuts to the ingredients before blending. <\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

Tips to note:<\/h4>\n\n\n\n

Don\u2019t run the blender for long. It will make the mixture runny and slimy like porridge. <\/p>\n\n\n\n

Another tip is to use cold water to prevent the milk from getting a mushy texture. I used refrigerated water, and it worked great. <\/p>\n\n\n\n

Don\u2019t heat the milk. Like oats, the milk thickens with heat. If you want to add oat milk to coffee or tea, I advise pouring it in your cup. <\/p>\n\n\n\n

What to do with the oat pulp?<\/h3>\n\n\n\n

When you strain oat milk, there\u2019ll be pulp leftover. A lot of people just bin it. I find that wasteful since it is perfectly usable. More than that, using it keeps the kitchen zero-waste!<\/p>\n\n\n\n

So, I add it to my roti\/parantha<\/i> dough or muffins. I\u2019ve also used it for everyday bread<\/a>. You can even add it to pancakes<\/a> or waffles.<\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

Serving the milk<\/h3>\n\n\n\n

This plant- based milk is best enjoyed cold. I refrigerate mine for at least 30 minutes before using it. You can easily store it for 3 to 4 days. <\/p>\n\n\n\n

Oat milk does tend to separate as it cools. Do shake your bottle before serving or using. <\/p>\n\n\n\n

Besides drinking ice cold, creamy oat milk as-is, it\u2019s great for breakfast cereal. You can use it in a smoothie<\/a>, iced-coffee<\/a>, shake, or chocolate milk. It\u2019s also a fabulous plant-based alternative for baked goodies.<\/p>\n\n\n\n

\"oat<\/figure>\n\n\n\n

Variations <\/h3>\n\n\n\n