What is leftover in the pulp after making oat milk and how can you use it?
I've been making oat milk and looking for recipes which can utilise the pulp which is left after making the oat milk. I tried cookies and pancakes but they end up wet and soft.
Is this because all of the starch is taken out of the oats when they're mixed with water? Is the leftover pulp mainly just fibre with only a little bit of starch?
If I made flour with the leftover pulp after it has been dried, should it have to be treated differently from regular oat flour?
Best Answer
Yes, most of the fat, starch and flavour of the oats ends up in the milk, so what you have left is mostly fibre. Dough or batter made from it won't gelatinize much if at all, so will not hold together when cooked like regular oat flour.
Sometimes I add the residue to baked goods (along with wheat flour) in small quantities. It seems to work OK in cakes and soda bread (where a soft texture is desirable), but I need more oil than usual to get a good taste.
I also make quick raw snack balls out of it. I grind 1 part of it with 1-2 parts nuts and/or seeds (usually almonds, walnuts, sunflower seeds) and then I either add dried fruits and/or sugar and sweet flavourings like vanilla, cinnamon, nutmeg, cardamom or dry ginger, OR I add salt, chilli powder and herbs for savoury snacks.
I have also successfully tried mixing it with oats (using about 1 part residue to 3 parts oats) for making oatmeal/porridge or flapjack. I add some desiccated coconut to these dishes to compensate for the lower fat content and blandness of the oat residue.
To be honest, I feel it's not much use as anything but a bulking agent since most of the nutrients and tastiness have been extracted.
Pictures about "What is leftover in the pulp after making oat milk and how can you use it?"
Quick Answer about "What is leftover in the pulp after making oat milk and how can you use it?"
What happens to the oats after making oat milk?
But as oat milk production has soared, it has also created a lot more waste in the process. It's not that oat milk is \u201cbad\u201d for the environment per se, but because all that's being sold is the creamy byproduct of the milked oats, it means the oat pulp that's left over is discarded.Why are there chunks in my oat milk?
When oat milk is spoiled it becomes chunky and has a thicker consistency. To test this, pour a little bit of oat milk into the sink or in a bowl. If you notice that it's lumpy and has an uneven texture instead of being smooth, it's likely bad.Does oat milk leave residue?
Oat milk naturally separates when it is left for some time. To quickly bring the liquid back together, give it a good shake inside an airtight sealed container and the liquid will emulsify back together again.What can I do with slimy 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!Zero waste milk | How to make your own oat milk and what to do with the pulp
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Plato Terentev, Alexander Mils, Rachel Claire, Plato Terentev