Did you know that you can make delicious milk from oats? Oat milk is thick, creamy, and has a natural nutty and sweet flavor that is great in coffee. It is also rich in protein content. One cup of oats produces very thick, almost pudding-like yogurt. If you prefer it thin, just halve the quantity of oats.
- 4 cups water
- 1 cup rolled or steel-cut oats
- 3 tbsp or 45 grams non-dairy yogurt like coconut yogurt
- Mesh strainer
- Soak oats in water for about 15 minutes.
- Blend on high until the mixture is nice and creamy.
- Use cheesecloth or fine mesh strainer and strain the mixture.
- You may have to strain the mixture twice.
- Transfer the oats milk to a saucepan and gently heat it to 180 F. It is important that you not boil the milk.
- You also need to whisk often during the heating process. This is because oat milk tends to gel at the bottom of the pan.
- Cool the milk down to 115 F. You do not want anything hotter than this temperature as heat kills the cultures.
- Now add the non-dairy yogurt to the milk. Whisk well.
- If you have a yogurt maker, follow the instructions for that. If you do not have a yogurt maker, simply place the inoculated milk in an insulated pot or glass jar and cover the pot/jar with thick towels to maintain the heat. You may even place the pot or jar in an oven that has been preheated to about 110 F. Switch the oven off but leave its light on. A microwave oven also works well; simply place the pot inside the microwave and do not turn it on. It is only for insulation.
- Let the oat yogurt sit for at least 8 hours. The longer it sits, the tangier its taste.