HOW TO MAKE OAT MILK | not slimy + secret trick

HOW TO MAKE OAT MILK | not slimy + secret trick

– We’re going back to basics today with a recipe that you guys
have been requesting for months, and that’s oat milk. Oat milk has really
taken the world by storm over the last couple of years
and surged in popularity. And you’ve probably seen
it at your local market, or a coffee shop, where it’s quickly become
a 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 almond
milk or cashew milk. Store bought oat milk
can get a bit pricey, but homemade oat milk is cost effective, it’s incredibly easy to make, and it’s immediate because
there’s no need for soaking. But there is one draw back and that’s that it can
get a little bit slimy if it’s not prepared correctly. Well, good news for you, I have tested oat milk more
than 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 anyone
else try online yet, and it kinda made me feel like
a 6th grade science teacher over the last week, but I think you’re gonna
be really intrigued by it. So let’s dive right in. To get started you’ll need
old fashioned rolled oats. Quick-cooking oats and steel cut oats have different textures and thickness, and may affect how creamy
or slimy the milk turns out, so it’s best to stick with rolled oats. The other thing you wanna
look out for is certified, gluten free oats, because packaged oats can be highly
cross-contaminated with wheat. Also make sure the ones
you guys are organic, as oats are a crop that’s highly sprayed with herbicides like glyphosate. The first tip in making sure your oat
milk doesn’t turn out slimy is to use ice cold water, and you’ll need four cups of it. Heat can make the oats
more 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 water
for ice cubes when blending. Add the water to your blender along with one cup of rolled oats. Now that’s all you’ll need if
you 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 for
not making slimy oat milk is to reduce the amount
of time that you blend. The friction of the blades
in 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, and
I recommend a high quality, tightly woven nut milk bag like the one I’m using here, and I’ve linked this in
the description below. You don’t wanna use a strainer or cheese cloth in this recipe, as the weave is too open
and 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 to
not 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 to
do with this left over pulp, I have a few ideas on the
recipe post on my website. Because my nut milk bag is really good at catching the coats and sediment, I don’t really have to
strain it a second time. But if you wanna make sure
your 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 for
up to week in the fridge, which is a little bit longer
than home made nut milks. I love oat milk in
recipes for baked goods, and smoothies, and other cold drinks. But unfortunately, it’s not
the best option for hot drinks as it can thicken, and it doesn’t froth as well as store-bought options. But remember that store
bought-options have additives, oils and other ingredients. What I just showed you is the best way to make oat milk with very
simple, basic ingredients. But in my quest to make the
least slimy oat milk possible, I kept fixating on how Oatly
uses an enzymatic process to break down the oat starches
into smaller components. That then led me down
oh, so man rabbit holes, of online research about enzymes, and my goal was to find
a food-based enzyme that I could add to the oats in the water, in the blender, to remove
any residual sliminess. Two options with the least
flavor included a banana and some honey, because I
don’t think you really want your oat milk tasting
like kimchi or sauerkraut. But unfortunately, the
banana 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 dramatic
effect, 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 ones
that I personally use, and I thought it would
be fun to experiment in the kitchen and see
the impact of enzymes on the oat milk. Digestive enzymes are
typically broad spectrum, but the enzyme I was most
interested in was amalyase, as amylase breaks down
starches into sugars. So while I didn’t wanna soak
the oats in my previous batch as they can become slimy, I do want to soak them now, but that’s because I’m gonna
soak them with the enzymes. So I added one cup of
rolled oats to a bowl and enough water to cover
them by about an inch or two. Then I added two capsules of enzymes, which was the serving
size on my container, and I just opened them up and
poured them into the bowl. Then I gave everything a stir
and let it sit for 15 minutes so that the enzymes had
time to do their thing and break down the starches. After 15 minutes, I
gave them one more stir and then strained the oats
through a sieve over the sink and gave them a good rinse to
remove any residual starch. These oats are now the
base 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 feel
that it’s not as slimy when you start to squeeze
it out of the nut milk bag. I’ll give it a double strain
just to keep things consistent with the first batch, and try not to spill it
all over the counter. And then pour the oat milk
into a glass storage container. Side by side, you can’t
really tell the difference between these two, but the
texture is quite different. The first one is creamier and thicker, and the second one is noticeably
thinner and less slimy. You could also experiment further and try the second one
with three cups of water to see if it’ll turn out
creamier while also less slimy. But I figure I’ll leave that
experimentation 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 sure
to give it a thumbs up, share it with your family and friends, and I will see you
again in the next video. (upbeat music)

78 thoughts on “HOW TO MAKE OAT MILK | not slimy + secret trick”

  1. I've definitely drank my fair share of oat milk over the last two weeks – ha! I hope you guys enjoy all the tips and tricks in the video and make the best homemade oat milk possible. Enjoy! xo – Lisa

  2. Very interesting! I don’t think I’ve ever tried oat milk before. Does it pretty much taste like cow milk or I suppose more “oaty” ? 😃

  3. I do use a store bought container for cereal an tea! While I noticed it isn’t as “milky” looking as almond milk, tastes just as good in hot tea 👍🏼

  4. I’ve been waiting for this video for ever! Love the tip of using cold water, it makes so much sense. Any tips on making a “Barista blend” type oat milk? Loved the video!

  5. Can I ask you which company blender I mean food processor do you use ?it seems very speedy I wanna buy it too.

  6. Surprisingly I never trii out any oat milk nn anny coffeee or smoothies yet though Ive trii oats in my breakfusss but I'm seeinn thss oatsy milk for furst time…can we used thss n cappuccino or nescafé… & howzz ets gonin to taste..though?!….

  7. haha, i immediately thought of amylase when you said enzymes 🙂 that's really smart! i would have NEVER thought of that idea!

  8. Thank you so much for your amazing recipes, helpful tips, writing everything out and listing all materials used!!! I just recently stumbled upon your channel for a few days and I’ve been obsessed and bought all the Weck jars and a vitamix 😂!

    In some of your videos, you used a food processor to make your crust for the vegan cheesecake. Would I be able to use the vitamix for that? Thank you so much Lisa! Looking forwards to more videos! ❤️

  9. omg I've been making oat milk lately and I'm so happy you made this recipe! I'm allergic to nuts and some days I'm just not willing to endure the itchy mouth for a milk alternative. Thank you for doing the research, it is very much appreciated.

  10. Thank you for this recipe! It's very well presented and really easy to follow! Are these enzymes safe for weakened liver? Greetings from the UK!

  11. If only cooking was a part of science i would have been more interested esp the way you explain so easily!! Love how much passion you have!! Subscribed!!

  12. Yay. I’ve been drinking store bought oat milk lately and it’s super expensive (especially the barista kind) so thank you for this video. I will definitely give it a try. I don’t think those enzymes are available in Germany but I don’t mind a little creamier texture. Can’t wait for the tips on barista oat milk 🥛

  13. I make my own oat and almond milk for years now, I love it! I use The Minimalist Baker recipe, which is not slimy also after straining twice. I put a date in it for sweetness. It’s fun to make it yourself eh!

  14. Lisa- this is amazing! I can’t wait to try this, my oat milk attempts have been slimy so far! Thank you so much!

  15. Thank you so much Lisa ☺️ I was getting so curious about the many tests you’ve been doing with it these days 🤓😋

  16. Whipped up two batches in 10 minutes for the week ahead! Thanks Lisa, we’ve been waiting for you to drop this recipe since the day you first mentioned it on tour IG stories 🙌🏽🙌🏽🙌🏽

  17. I misread the title. I thought it said how to make cat milk. Lol
    I'll have to try this. I haven't liked the brands in the store but homemade will probably be better.

  18. Loved the video as usual. Im going to experiment with using a few tsp of fresh pineapple juice to soak
    & drain since pineapple contains these enzymes. It'll be my first time jumping on the oat milk trend 🙂

  19. Looks amazing. I am gluten sensitive and grain and oat sensitive so I use almonds instead. Thank you for this tho!!

  20. Can't wait to try this! I've been wanting to make my own oat milk to cut down on waste but I've been putting it off for just this reason. Thanks so much!

  21. Oooh, I'm definitely intrigued by adding the enzymes. I make homemade oat milk and we do the soak method, otherwise, the oat milk is so strong and almost acidic tasting. I'm going to give it a go with gluten-free oats! 😊

  22. This is THE best video on how to make home made oat milk! I have watched dozens, and this is it. You explain everything and show all the steps. Wonderful. I’m making this tomorrow! Thanks so much for all your work!

  23. I was just thinking TODAY that I wanted to make my own oat milk. Then this was the first video in my subscription box 🙌🏼

  24. Ah I was going to guess enzymes! Can you make yogurt with this oat milk? Add culture and keep at 100’F for 10 hrs? I make yogurt in my instant pot.

  25. This has nothing todo with the video (even though I could hardly wait) YOYR HAIR IS SO BEAUTIFUL!!!😱
    What shampoo/conditioner do you use? 😘🌸

  26. I've tried making oat milk a few times before. I like hot milk in my cereal (yes I know!) and found that homemade oat milk became gross and slimy when heating. I'm definitely going to try your method to see it works for me, need to buy a nut strainer though

  27. It is my understanding that oats are the highest of the grains in phytic acid and hardest to digest. I don't think I would want to make milk without soaking overnight and possibly rinsing. Not sure if it would be slimy. I would like to get away from using as much almond based product that I do though, both because of autoimmune issues and the environmental impact on the honey bees….. Just seems like every solution has a drawback and that gets to be tiresome. I used to eat oats dry out of the container and think the flavor of this would be pleasant!

  28. Cool! I've been hoping that somebody would figure out the winning formula! Oat milk is the only alt-mylk that I still buy because I CAN'T deal with that sliminess! Great sleuthing! -Paula

  29. Awesome!! Can’t wait to try it out 🙂 going to LA for a holiday in a couple weeks, where do you get your digestive enzymes from? Thinking I may stock up

  30. I wonder what'd happen if we don't strain it at the end and let the oat sink to the bottom 🤔 would it reduces the lasting time? Or something else?

  31. Amazing breakdown of the thought process and process it takes to create oat milk! Lisa, you really did that! Love this recipe, shall try it out soon.

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