last edited Sat, 10 Feb 2024 15:04:05 GMT
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These ratios are optimal for an extra creamy and thick mixture. It has been tested without oil but a neutral oil can be added to the mixture if desired.

Store bought oatmilk contains α-amylase which is responsible for breaking down starch. This also removes the slimey texture and adds extra sweetness. Kitchen Alchemy offers a recipe with enzymes added.

Ingredients direct link to this section

1/2 cup of rolled oats : 1 cup of water

So, to make 6 cups of oatmilk:

Instructions direct link to this section

  1. add water and oats to blender along with any flavorings
  2. blend on high for 30 seconds
  3. strain milk with a nutbag or cheesecloth
  4. store in glass container

Oatmilk will need to be shaken before consuming. You can also save the remaining oat pulp for baking!