Easiest to make at home, no need to buy EXCEPT for convenience. You can also get calcium powder to add to what you make so…yeah. oat “milk” is the best really. Love it.
With all this said, I do love to taste of Horizon UHT whole milk that my kid drinks… Lol so if I forget to make my oat milk, I grab one of these.
It’s pretty much a blender with a tank, a heating function and self-cleaning. It has different options for different type of plant milks, which (I suppose) change how much it heats the water and how long it blends everything. Which is pretty much what they do for the store bought oat milk as well.
What makes the biggest difference in taste though is not the maker itself (although it does make a difference) but using Amylase when you’re done blending. It’s an enzyme that breaks starch into sugar. Without it the oat milk will probably be pretty thick or even kind of slimy. As far as I know it is also used in store bought milk to give it a natural sweetness.
You don’t necessarily need to declare enzymes in food manufacturing. They are consumed/used/deactivated before the final product. They would be listed as “processing aids” in the process description, just like pH adjustment chemicals, activated carbon treatment, antifoamer, etc.
Easiest to make at home, no need to buy EXCEPT for convenience. You can also get calcium powder to add to what you make so…yeah. oat “milk” is the best really. Love it.
With all this said, I do love to taste of Horizon UHT whole milk that my kid drinks… Lol so if I forget to make my oat milk, I grab one of these.
The inconvenience really killed my drive to make it myself, so instead I got a plant milk maker. Haha. Paid for itself after about a year.
How does it work? I’d love to not have to buy oat milk anymore, but I’ve never had good results trying to make it at home.
It’s pretty much a blender with a tank, a heating function and self-cleaning. It has different options for different type of plant milks, which (I suppose) change how much it heats the water and how long it blends everything. Which is pretty much what they do for the store bought oat milk as well.
What makes the biggest difference in taste though is not the maker itself (although it does make a difference) but using Amylase when you’re done blending. It’s an enzyme that breaks starch into sugar. Without it the oat milk will probably be pretty thick or even kind of slimy. As far as I know it is also used in store bought milk to give it a natural sweetness.
oh wow that’s a good hint! Whenever i tried making oat milk myself yet it ended up either slimy or otherwise to watery.
I wonder why i have never seen it as an ingredient in commercial plant milk yet.
You don’t necessarily need to declare enzymes in food manufacturing. They are consumed/used/deactivated before the final product. They would be listed as “processing aids” in the process description, just like pH adjustment chemicals, activated carbon treatment, antifoamer, etc.
Source: engineer in food industry.
With answers like this I have the feeling Lemmy is finaly complete! Thank you!