|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.
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.
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.