In commercial oat milk production, enzymes such as alpha-amylase and protease are often added to the oat and water mixture during the soaking stage. Alpha-amylase breaks down the complex oat starches into simpler sugars, while protease breaks down the oat proteins into smaller peptides and amino acids.
The use of enzymes can also help to increase the yield of oat milk by releasing more of the soluble components from the oats, resulting in a higher amount of milk produced per unit of oats.
However, it is important to note that not all oat milk is produced with the use of enzymes. Homemade oat milk, for example, is typically made without the addition of enzymes and relies on blending and straining alone to achieve a creamy texture
Oat milk is made by soaking rolled oats in water, blending the mixture, and then straining it to remove the solid oat pieces. The resulting liquid is a creamy, dairy-free milk alternative that can be used in a variety of recipes or enjoyed on its own.
Here are the steps to make oat milk at home:
- Soak rolled oats in water: In a large bowl or container, combine rolled oats with water and let them soak for at least 30 minutes or up to overnight. The ratio of oats to water can vary depending on your desired consistency, but a common ratio is 1 cup of oats to 3 cups of water.
- Blend the mixture: Once the oats have soaked, transfer the mixture to a blender and blend until smooth and creamy.
- Strain the mixture: Pour the blended mixture through a fine mesh strainer or cheesecloth to separate the oat pulp from the liquid. Squeeze the pulp to extract as much liquid as possible.
- Optional: Sweeten or flavor the oat milk to taste with maple syrup, vanilla extract, or other natural sweeteners and flavorings.
- Store the oat milk: Transfer the oat milk to a container with a lid and store it in the refrigerator for up to five days. Shake well before using as the mixture will separate upon standing.
That’s it! Homemade oat milk is a simple and delicious dairy-free alternative to cow’s milk.
