Finally made it following (mostly) the recipe “How to make oat milk”. I just didn’t trust the cloths that I found at Walmart, so I went with a cheesecloth and doubled it up. Meh, I think it worked just fine. There’s a hint of sliminess, but it’s not as overpowering as the first time I tried it.
Not sure what I’ll do with the ball of left over oatmeal, but I’ll think of something, heh.
(ah, the further towards the bottom I get the more slimier it gets. Hmm! Still not too bad. Have one more cupfill till I get to the bottom).
Ok, finished the bottom portion, and yeah it’s fairly slimy, but still not too bad. Actually, I could see leting it sit to separate and using the bottom portion as a thickener. Could be frozen in an ice cube tray, and voila, heh.
If you let it sit in the fridge for a bit, like 20 mins could be enough, you can pour off the top 3/4 & use the last part with the slimy sediment for baking. And the left over oats too, lots of recipes on line!
Just made two batches more. The pic is the first batch heavily strained. I used honey instead of fake maple syrup (about 1 or 1+1/2 tbls). The second batch was made the same, but not as well strained and with a small bit of anise. I think I like it better that way, heh.
Yep! It’s a lot of work, but I’m rationing it as best as possible (kind of prone to over-indulge when I find something tasty. Blink! Where’d it go? Heh!).
The one with the anise is far thicker, as I didn’t use that much cheese cloth to strain it. The other one, is far more runnier, but separates about the same. As for consistency, I don’t like it too runny. So I may just double up the cheese cloth, or tripple it, but four times is too much.
However, the next time I make it, I’ll try to let it sit in the fridge over night before straining it. (try being the keyword here, as I am like a great big child, “I want it NOW”, HAH!).
If it’s too thin after straining, that’s a good time to blend it with a banana. Soaked, strained raw cashews make excellent milk too, no pulp at all. Expensive tho. The thinner oat milk might be a good base for chia pudding too.
Eep! Your stupendous craft is one of this week’s Featured Projects! 