How to Make Your Very Own Oat Milk
How to Make Your Very Own Oat Milk
It was love at first taste.
I have tried all kinds of milks and “milks” in my time.
Soy milk, sheep milk, goat milk, almond milk, tiger nut milk, cashew nut milk and coconut milk to name a few.
Most of these varieties are great on cereal, granted.
Soy milk fresh from a stand in a local market in Kuching came closest to “milk as a drink” satisfaction.
But it wasn’t quite perfect.
Then came Oat Milk. The heavens sang. Great on cereal, decent in coffee, acceptable in tea. And utterly glorious to chug on straight from the fridge.
Imagine my delight when I discovered just how easy it is to make your own! And so dear readers I share a recipe (lifted and edited a bit with due credit from the good old BBC Good Food page).
- 100g porridge oats
- STEP 1
Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
- STEP 2
Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
- STEP 3
Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
- STEP 4
Line a sieve with a clean piece of muslin, or a cloth with a mesh – it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
- STEP 5
Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
- STEP 6
When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
- STEP 7
If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.
CAN I USE ANY TYPE OF OATS?
Porridge oats and rolled oats work well. Swap for gluten-free oats if necessary. The coarser the oats, the longer they take to soak – try pressing a soaked oat between your fingers, if it’s completely soft, they’re ready to be drained and blended.
WHAT IF I DON'T HAVE A FOOD PROCESSOR?
A liquidiser works best, as it blends the oats very finely, or you can use a food processor if you don’t have one. A stick/hand blender would also work, but make sure you blitz until really smooth, or your oat milk will end up too watery.
THE OAT MILK ISN'T FILTERING THROUGH THE MUSLIN
You have to be quite patient with this process – it takes a while to strain through. If your oat milk stops passing through the muslin or cloth, use a spoon to stir the sediment at the bottom of the sieve. If it gets completely clogged with the blitzed oats, transfer to a clean cloth, and wash the first one well under the tap.
MY OAT MILK IS TOO THIN
Pull up the corners of the muslin, and squeeze the oats well to press some of the creamy liquid through. This is what makes the oat milk creamy and thick. Your cloth may be too thick, if just the water is straining through. Try tights, teatowels, fine meshed sieves or filters to see what works best for you.
MY OAT MILK IS TOO THICK
Mix in a splash of cold water to get to the desired consistency.
THE OAT MILK SEPARATES WHEN LEFT IN THE FRIDGE
Like coconut milk, this is completely normal – simply shake or stir the oat milk before using.