Oat milk that is as smooth and creamy as you desire is surprisingly simple. Reference the chart below to customize the richness of the oat milk to your liking.
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.
Summary
Recipe Name
Smooth and Creamy Homemade Oat Milk
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (10)
July 7, 2021 12:15 pm
What temperature should the milk be heated to and for how long?
July 9, 2021 10:31 am
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.
August 13, 2021 10:08 am
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?
August 13, 2021 12:51 pm
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.
November 10, 2021 4:13 pm
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.
November 15, 2021 10:38 am
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
December 17, 2021 1:27 am
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?
December 17, 2021 4:44 pm
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
December 28, 2021 11:31 pm
I’ve been trying to make a oat milk based heavy cream for chowders and stuff, can you give me some guidance please?
January 3, 2022 10:26 am
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!