Ingredients
- 945g (1 quart) Water
- 50g (1/2 cup) Rolled Oats (5% Oat Milk)
- See Chart for Different Thicknesses
- 5g (1 tsp) Amylase
- 5g (1 tsp) Vanilla Extract
- 22.5 (1 tbsp + 1 ½ tsp) Sugar
Equipment
- Blender
- 100 Micron Superbag
Timing
Active Time: 10 Minutes
Total Time: 48 Hours
Yield
1 Quart
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Mix Ingredients
Oats % Oats in grams Water in grams Amylase (0.5%) in grams Conditioning Properties 5% 50g 945g 5g Amylase for 48 hours and boiled Thin, similar to a 2% milk 7% 70g 925g 5g Amylase for 48 hours and boiled slightly viscous, similar to whole milk or half and half 10% 100g 895g 5g Amylase for 48 hours and boiled Viscous, heavy cream consistancy 15% 150g 845g 5g Amylase for 48 hours and boiled Thick and smooth, buttermilk consistancy 20% 200g 795g 5g Amylase for 72 hours and boiled Thin Yogurt texture 30% 300g 695g 5g Amylase for 72 hours and boiled Greek yogurt texture. In a container add the water, rolled oats, and amylase. For a slightly thicker oat milk, use the 70g rolled oats instead. Both thickness get used in our Oat Based Tres Leches Cake.
Seal the container and allow this to sit in the refrigerator for 2 days.
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Blend and Strain Mixture
Once the amylase has dissolved a portion of the oat’s starch pour the entire container in a blender and blend on high for 1 minute.
Strain this mixture through a 100 micron super bag.
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Simmer, Chill, Serve
Place the strained mixture into a pan and add the sugar and vanilla. Heat it to a simmer for about 2 minutes. Use a spatula to make sure none of the mixture sticks to the bottom of the pan.
Once heated pass this through a clean super bag once again.
Chill and store until needed. Store in refrigerator and serve once chilled. Keeps for up to 14 days.
Slight separation can happen after a few days but will return to normal once stirred.
Based on 12 Review(s)
23 Comments.
What temperature should the milk be heated to and for how long?
The mixture does not need to come up to a rolling boil, a light simmer will work the best. Let it simmer for about 2 minutes or has reached your desired thickness.
Why do we boil the milk? Is there any other purpose outside of adjusting the consistency?
This removes a slight starchy texture as not all the starches will dissolve. Also the boiling will help slow down separation.
If I wanted to add an oil to the oat milk (say canola/rapeseed oil as in prominent oat milk brands), what emulsifier(s) would you recommend trying out?
We recommend 210S as the emulsifier in this situation. You can start at a ratio of 0.5% to the weight of the oat milk as a starting point.
Amylase comes in many options, is there a particular type you use? Can you use bakers amylase like the ones on the following site? https://enzymes.bio/baking-enzymes/ thanks for any advice.
The recipes that we develop are based on the products in our catalog which we also use in baking applications. We recommend using Modernist Pantry amylase for best results
Some recipes tell you to blend first then soak. What is the difference? I was wondering if I could blend oats before even adding water. Can you explain?
blending before or after will work either way, it’s more of a personal preference. The Amylase will not break down the starches at any considerably faster rate, as it will still need to sit overnight for the full reaction to take place
I’ve been trying to make a oat milk based heavy cream for chowders and stuff, can you give me some guidance please?
We’ve updated our chart to make it a little more clear. If you’re making a oat milk with the consistency of heavy cream, you will want to use the ingredient amounts for 10% oats to water listed. The method stay’s this same for all percentages. Hope this helps!
Oops-I combined all ingredients to sit for two days. Will that make it weird / should I bail and start over? Curious to see how this goes!
It should not affect it that much. As long as it was refrigerated the oat milk should be fine.
Thank you! Turned out well. A little too sweet, but that’s easy to adjust next time.
This is very helpful and I love the chart! I’m working on specifically recreating oat milk for barista purposes. So, I’m trying to create something not only rich and creamy but something that also foams.
Will these foam or would they need an additive to help them foam?
Not sure if an emulsifier and oil solution will help with that at all. I have thought of possibly using some aquafaba to see if that would help, but I’m not sure how much and I’m worried it will alter the taste. Any help would be appreciated. Thanks!
We actually have a great recipe for oat milk creamer that foams. It will be released in June/July. Unfortunately the best product for foaming it is currently out of stock.
Definitely looking forward to that. This is the best oat milk we’ve had! So I’d love to see one that can foam up as well!
I made a few batches (7%, 10%, and 30%) and during the simmering step they all thickened into a mixture much more viscous than I had anticipated. The 7% one coming out to look like yogurt, and the 30% one coming out more like spackle. I pulled them off the stove way before they reached a boil due to how much they were thickening. Any idea why this happened?
Most oat milks are made with a 5% ratio. Even though our oat milk uses amylase to break down some of the starches it will not break them all down. This is why the mixture thickens. We commonly use a 10% oat milk to simulate cream or yogurt. But for milk, we suggest 5%.
Why not use a higher temperature and blend the oats before amylase to endure enough of the starch is converted into sugars to avoid thickening? I thought that was the purpose of this exercise.
You can blend the oats before the amylase if you wanted to. There will always be some thickening as the amylase does not convert all starches. Most store bought oat milks are around 5% oats to water. We found that after heating our oat milk was comparable to store bought oat milk in viscosity and mouth feel.
I’ve made the 7% quite a few times and it is usually between half and half and whole milk viscosity. Curious about what kind of oats are you using? I’ve used both rolled oats and old fashioned and they work great. But not sure if quick oats might be more starchy.
And you did heat it after the 2 days with the amylase right? Because without amylase and the 48 hours oat milk will thicken quite a bit which is great if you’re making yogurt or pudding.
My other thought is you got a bad batch or the wrong kind of amylase for the process to work.