Oat milk is a delicious type of milk that is easy to make at home. As a purely plant-based product, it is a great alternative to dairy milk.
• Soaking (optional): First soak the rolled oats in water so that they are easier to blend. The soaking time can be anywhere between 3–12 hours (overnight). The longer the oats soak, the easier the following step will be. If you are using a high-speed blender, you can skip this step.
• Blending: You can either drain the rolled oats after soaking and place them in a blender along with fresh water or you can use the soaking water directly. Start by adding only part of the water. Blend well and then gradually add the remaining water.
• Straining (optional): If you have a good blender and are not bothered by little pieces that haven’t been completely liquefied, you can now pour the oat milk into a storage container. Otherwise, you can strain the oat milk using a filter of your choice. (In my own experience, however, the flavor decreases a little if the filter is more fine-meshed.)
• Bottling and storing: Transfer the oat milk to a storage container and close well. The oat milk can be stored for 3–4 days in the refrigerator.
Note: If you omit the soaking step, you can also quickly make the oat milk fresh each time (in smaller batches). For sweetening and flavor, you can add 3–5 pitted dates, vanilla, and/or cinnamon during the blending process.
The liquid mixture can be emulsified by adding vegetable oil, which produces the typical white milk color. Depending on the desired flavor, you can add sweetener, salt, and/or other flavors during the blending process.
The final product sometimes contains other substances such as preservatives, thickeners, acidifiers, vitamins (e.g., vitamin B12), and minerals (e.g., calcium in the form of the alga Lithothamnium calcareum) Some oat milk also undergoes ultra-pasteurization (UHT) so that it can be stored longer and without refrigeration.