Active Time: 10 Minutes
Total Time: 48 Hours
|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.
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.
February 27, 2022 11:58 am
Why do we boil the milk? Is there any other purpose outside of adjusting the consistency?
February 28, 2022 3:09 pm
This removes a slight starchy texture as not all the starches will dissolve. Also the boiling will help slow down separation.
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!
February 3, 2022 5:50 pm
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!
February 4, 2022 4:09 pm
It should not affect it that much. As long as it was refrigerated the oat milk should be fine.
February 6, 2022 9:31 am
Thank you! Turned out well. A little too sweet, but that’s easy to adjust next time.
March 15, 2022 12:00 am
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!
March 15, 2022 8:28 am
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.
March 26, 2022 5:21 pm
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!
March 25, 2022 6:53 pm
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?
March 30, 2022 4:22 pm
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%.
April 14, 2022 8:41 am
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.
April 14, 2022 4:44 pm
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.
April 21, 2022 12:59 am
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.