Anti-Coagulant for Oat Milk
I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in South Africa. The main problem I am having is that although the oat milk is fine when cold, when heating (i.e. steaming), it becomes thick and gloopy. Oatly use Dipotassium phosphate to stop the milk from coagulating when heated, but this doesn't seem to be readily available in shops/online (at least, not in South Africa).
Does anyone know of an alternative that I could use?
The recipe I am using is as follows:
Ingredients
- 1 Cup Steel Cut Oats
- 3 Cups Water
- 80ml Rapeseed Oil
Method
- Blend steel cut oats and the water for 3 minutes in a high speed blender.
- Extract milk with a nut-milk bag and discard oat pulp
- Blend milk with rapeseed oil and a pinch of salt
Best Answer
Heating oatmilk basically works on the same principle as heating any other thing with starch like a roux or thickening soup/gravy with cornstarch.
To get less thickening, add less starch i.e. less oats content per liter of water. To compensate for lack of flavor blend it with any other type of plant based milk, like soymilk (protein-based) or cashew milk(protein+fat based), or anything which is not primarily starch based. It will add nutritional value, compensate for watered down flavors (due to less oats and more water) and will not thicken upon heating.
The only other way is to use chemical additives.
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How do you stop oat milk from thickening?
Most commercial brands of oatmeal milk can be heated just like any other nondairy milk. The homemade version will thicken when heated, but I've found that adding the optional oil prevents it from thickening too much to use as a creamer or in an oat milk latte.How do you keep oat milk from separating?
Another way to prevent separating is by pouring the oat milk into the cup first. Once you have added the oat milk, then slowly pour the desired amount of hot coffee. This helps as it allows the milk to be tempered and gradually bring it up to the temperature of the coffee preventing the unwanted separation.How do you remove starch from oat milk?
Readers Tip* Apparently, adding a couple of food enzyme capsules to the oat milk will help to break down the starch that contributes to the 'slime' factor. Amylase is the enzyme that you're looking for. However, broad-spectrum digestive enzymes (though pricier), are a good option too!How do you reduce the sliminess of oat milk?
Over-blending can make the oat milk slimy in texture, which is why we recommend blending for about 30-45 seconds. Soaking your oats can also make the oats more prone to sliminess. Just add to the blender with water and blend! Sometimes heating your oat milk can make it become slimy, so we don't recommend it.The Problem with Oat Milk \u0026 Recommended Milk Alternatives
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Answer 2
and we have an oatmeal drink that we make, but we make it different. We use less oatmeal, I would try 1/2 a cup per 3 cups of water. Then we cook it as if you were making a watery oatmeal, then you blend it. Let me know if this works.
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