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.
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.
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.