Homemade Oat Milk Recipe - Real + Vibrant (2024)

FAQs

Why is my homemade oat milk chalky? ›

A ratio of 1 cup of oats to 4 cups of water will make 4 cups of oat milk. Add cane sugar or vanilla to taste or leave it out if you prefer it unsweetened. Use cold or ambient temperature water. Heat negatively affects the oat milk's consistency and can cause a slimy or chalky texture.

It's too grainy – this is because of blending and straining. Two things we can totally fix! The best way to do this is to only blend the oat milk for 30 seconds. This is plenty of time to get everything combined, but it will make sure that the oat granules don't become too small to be strained out.

Adding enzymes

Since oats consists of around 50-60% starch, and this starch acquires a gelatinous texture when blended or heated, enzymes hydrolysing (i.e. breaking down) starch also helps to create a smoother and creamier texture than if you were to simply blend oats with water.

Oat milk isn't as nutritious as whole oats, and commercial oat milk is often enriched with nutrients like calcium, potassium, iron, B vitamins, and vitamins A and D. As such, store-bought versions typically offer more nutrients than homemade ones.

Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that's not gritty or gummy.

When oat milk is spoiled it becomes chunky and has a thicker consistency. To test this, pour a little bit of oat milk into the sink or in a bowl. If you notice that it's lumpy and has an uneven texture instead of being smooth, it's likely bad. Look at the color of the milk to see if it has turned yellow.

Making your own oat milk is not only infinitely cheaper, but it's just as delicious (if not more-so) than the store-bought versions! Plus, some of the more conventional ingredients have added ingredients, like canola oil or refined sugars, which, if you ask me, is truly not necessary.

When oats are heated, the starches thicken, just like when you cook oatmeal. It's the heat that makes oat milk slimy which can come from the friction in your blender. The key to ensuring your oat milk isn't slimy is to keep the ingredients cold.

Over-blending can make the oat milk slimy in texture, which is why we recommend blending for about 30-45 seconds. Soaking your oats can also make the oats more prone to sliminess. Just add to the blender with water and blend! Sometimes heating your oat milk can make it become slimy, so we don't recommend it.

Critics warn that it will raise your blood sugar. Many people have turned their backs on oat milk, saying they've been duped into thinking it was a wellness ingredient. I had to get to the bottom of this so-called "sugar water" that claims to be a healthy alternative.

What does xanthan gum do in oat milk? ›

You may have stumbled upon the names guar gum, gellan gum, xanthan gum or locust bean gum. These are used in several types of foods – especially plant-based milks – to prevent separation, extend shelf life, or thicken the consistency.

Most Oat Milk Brands Contain Low Protein Levels

While oat milk is not inherently bad for you on its own (it is high in fiber and cholesterol free), the real danger is relying on it and not consuming other plant-based milks with higher protein levels in your diet, Fisher explains.

Oat milk is rich in carbohydrates and B vitamins, a great energy source to get you through the day. It's a high source of fiber, promoting healthy digestion and happy gut bacteria, reducing inflammation and therefore the chances of getting inflammation-linked diseases such as arthritis or ulcerative colitis.

What Oat Milk Does Starbucks Use? Starbucks uses Oatly Barista Edition oat milk. This is a brand of oat milk that is specially formulated for making coffee drinks. It has a creamy and foamy texture, and it does not separate or curdle when mixed with hot coffee.

Summary. In fresh milk the oxidized flavors such as chalky and chalky-to-soapy-tallowy have been demonstrated to be associated with the deterioration of milk plasma (skimmilk), and metallic and metallic-to-fishy flavors with the deterioration of the fat-globule membrane and oxidation-sensitive fat, respectively.

Use ice cold water: heat can make the oats more starchy and gummy (just think what happens when you make oatmeal), so use ice cold water or swap a cup of water for ice cubes when blending.

Here's the secret tip. Instead of scooping dry powder directly into your cooked oats, dissolve it first with little water or milk in a separate bowl. Start with one tablespoon and gradually add more liquid while stirring, until you get the desired consistency.