HOW TO MAKE OAT MILK | not slimy + secret trick
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- Опубліковано 7 лют 2020
- Learn how to make oat milk that's not slimy! I'll share 3 tips plus a secret trick. Oat milk is a creamy, vegan, plant-based, dairy-free milk. All you need are oats, water, and a blender - it's easy!
One thing to keep in mind when making oat milk is that store-bought options are heavily processed with additives. That's how brands like Oatly can achieve a certain consistency and even become frothy. And while homemade options don't froth up the same way, you'll know exactly what's going into it and you can make it fresh on demand. Enjoy!
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#oatmilk #oatmilkrecipe #howtomakeoatmilk - Навчання та стиль
I've definitely drank my fair share of oat milk over the last two weeks - ha! I hope you guys enjoy all the tips and tricks in the video and make the best homemade oat milk possible. Enjoy! xo - Lisa
@@Nirmadify I actually did buy it and had hoped to use it, but you're right, it's super concentrated. After doing the math you would have only needed 1/10 of a teaspoon for the quantity of this recipe and I thought that would be too difficult for most people to measure. But for larger batches it would work great! :)
@@Downshiftology Thanks Lisa, as always your video is informative, down to earth and looks yummy. My question is, considering you rinse the oats after soaking, what would happen if you put a bit too much enzymes? Would it affect the taste or have health consequences?...
@@Downshiftology And again, why do you need to rinse, enzymes are actually good for you?
Thanks to TheBritFix who talked about natural enzymes, I found an interesting article, saying mangoes would have amylases, whereas honey, kefir and miso have the full spectrum. A lot to experiment with! 🙂 www.healthline.com/nutrition/natural-digestive-enzymes
Please may I ask, did you try just washing the oats, as you would rice? I would think that would remove a lot of the starch that makes them slimy just as washing the rice makes them less gluggy after cooking! But I'm curious if you tried, I've tried many but my son (who's drank store bought all his life) is close to not trying any more that I make as he hates the homemade stuff!
@@kymhouse8158 Yes, I did try that method and it came out slimier than the first method I showed.
Freeze your oats prior to blending (about 1hr) to cut down on any slime in addition to using cold water.
Thanks for the quick tip! Haven't tried that one yet but will give it a go :)
What a great idea too ! Thanks 🙏
Can you clarify? Should I freeze the dried oats or after they’ve soaked in water?
Downshiftology do you do this after you allow them to soak?
@@lzenke Just to clarify do not soak the oats, just put the dry oats in the freezer beforehand and when you're ready to make oatmilk dump the dry oats in your blender with cold water and blend, then strain with a nut milk bag.
For those people who live outside the USA 4 cups of water is 950ml and 1 cup of oats is 85g
Thank you!!
Thank you! From Ireland
Thanks for this!!!
Wait, this doesn’t make any sense. Why are americans like this??
Thank u!
Hi there! Food scientist here! The sliminess actually comes from a soluble fiber found in oats called beta-glucan. It's one of the things that makes oats so healthy. Beta-glucan can polymerize like crazy so the more you break down the oats, the more b-glucan is released from the matrix of the cells and the more slimy it can get. Heat can also help release the b-glucan and the friction in blenders can create heat that makes it more slimy. So your tip for cold water is spot on! Now, about the enzymes you added, I think the soaking step could've also played a role in reducing the sliminess, not just the enzymes because you can wash part of the b-glucan out. Just some nerdy stuff haha! :)
I wonder how to make oat milk tht can be warmed up to make cappuccino, but that does not thicken like porrige. suggestions?
Thanks very helpful! I might try a quick pre soak with cold water and no enzymes :)
I just made my first batch with the enzymes. But I wonder, how slimy is the sliminess? If the b-glucan is so good for us then idk, I might just go slimy. What are your thoughts?
@@thebiglie865 My thoughts exactly. I'll try it and report back. Maybe we can make two kinds of oat milk, i.e. use the slimy one for things where it doesn't bother. But I also think it's probably not that important. I use it for porridge mostly and there's enough oats in there to supply beta-glucan lol
Consider me the laziest - I just blended the oats directly in cold water and drank as is and it was just great!
No preparation, no waiting, no staining, no waste - just instant healthy oat milk shake (had added an apple (peeled), cocoa powder and some date syrup)😋
Even l love oats smoothies..just blend and drink..no wastage of food
Yes, I don’t see the harm in consuming the oat pulp.
@@TomBVoxman There's no harm, it can just taste grainy. To me, the pulp makes it feel like I am drinking sandpaper lol. It hurts
Girl, I'm with you 😝
Can u specify oats quantity u used in a glass please?
I read to add vanilla and sweetener after blending and straining so that the flavor does not get strained out in the oat pulp. The flavor can be added to the final product and just whisked in by hand.
Clever! Underrated comment!
WHERE CAN I FIND THE MESH WHAT STORES WILL SELL IT
A kitchen Cookware and accessory store.
That makes sense as I’ve been making it a week now and the flavor & sweetness is mild. But I added it before I stained. I’ll see how much of a difference making it this way will be. I’m sure it’ll be better now!
So you’re telling me, that all my life I’ve been drinking oat milk. My Mexican mom does this as agua fresca and I drink it with a lot of meals.
Horchata de avena is the best!!!
There's a huge difference between oat milk and avena, as well as rice milk and horchata. You see, oat milk and rice milk are marketed as trendy health foods and are more expensive. Also many hipsters are secretly afraid of ethnic foods and prefer them to be more "dumbed down" sort of like the difference between real Mexican tacos and Chipotle.
Haha you were trendy before it was cool
@@arthas640 Sorry I don't understand your comment. rice milk is made with rice, horchata is made with chufa (or tiger nuts in english) so yes they are different. but oat milk and avena milk are the same thing.
@@luisabriful He was being sarcastic...saying that it only becomes appealing or acceptable to most white people once it has been given a hipster name and stamp of approval.
This women listed every she saw in this video including: her ingredients, jars, spoons etc to her clothes and the pn to her knife set. Like wow.
This is THE best video on how to make home made oat milk! I have watched dozens, and this is it. You explain everything and show all the steps. Wonderful. I’m making this tomorrow! Thanks so much for all your work!
Wow, I'm so happy to hear that Diane! 😊Can't wait for you to make this method now.
did it work out for you?:)
Lilly_Purr yep! Delicious!
Made it with the digestive enzymes. Not slimy but super thin. What is the benefit of drinking/using this?
Allyson McCormack i think the only benefit is that it doesn’t get slimy, how much did you use? maybe use less if you like it thicker, haven’t tried it tho
Thanks for the video and the new ideas. I slow toast whole oats, let them dry overnight and my oat milk is never slimy and has a more nutty flavor. I will definitely try your way though. THANKS!
Haven't tried that method yet! Looks like I'll need to do more experimenting 😊
i dont know about this.. doesnt seem to be nutritious
Daniel Reynolds why do you say that ? Do you think it’s the toasting ?
Ayana Emerald I was wondering that myself, as I only toast what I need to make the milk. If there’s any toasted oats left I freeze them for another time. I have never had the oats go rancid and the milk last for at least two weeks in the fridge. I live in Ecuador and learned this method over here, watching a UA-cam video in Spanish.
Wonda Elizabeth thanks I’ll try that :)
FYI: That enzyme you are using from the capsules can be found at brewing supply stores. It's directly used for breaking down starches for making beer and spirits from grains. In fact if you are interested in going that route, research beer brewing to get some tips. It probably wouldn't hurt to cook the oats a bit before adding the enzyme in this process.
🍻
This actually worked! I couldn't find the enzyme so I just blended my oatmeal with water and ice cubes and it didn't become slimy. Game changer!
If only cooking was a part of science i would have been more interested esp the way you explain so easily!! Love how much passion you have!! Subscribed!!
Welcome to the Downshiftology community Alice 😊I hope you learn a few new things while you're here!
Honey food engineering is an Engineering stream! Food science is a science. 😂😅
everything you do in cooking is a science, such as when you have to pay more attention to the temperature when you're cooking/baking
Downshiftology Definitely did learn a lot from your videos! Thank you 🥰
If you're really interested in the science behind cooking, check out Good Eats with Alton Brown.
Hi. Great advice! I blitzed my oats first to nearly flour. Then added the oats to the fridged water and processed for 10 seconds. Perfect! Will save heaps of money in the long run as I go through so much oat milk. Tastes delicious! ☺️
Sounds great!😊
My son just bought me a Vitamix, it is my first one ever. It is a A3300, I am celiac, and can't have dairy and soy. I am excited to see if I can make safe version's of some of the foods I gave up. Just am so excited just wanted to share.💗
Susan Lance Sounds like you have a wonderful son.
Thank you so much for this recipe! I made it with my family & it turned out flawless ✨✨✨
omg I've been making oat milk lately and I'm so happy you made this recipe! I'm allergic to nuts and some days I'm just not willing to endure the itchy mouth for a milk alternative. Thank you for doing the research, it is very much appreciated.
Can't wait for you to give this recipe a try Caitlin! 😊Oat milk really is such a great milk alternative.
Amazing breakdown of the thought process and process it takes to create oat milk! Lisa, you really did that! Love this recipe, shall try it out soon.
Thanks so much Daryl! I'm glad you enjoyed the recipe and video. And a peek inside my crazy brain. Ha! ;)
I have made oat milk for about a year. I blend like she did but I just pour it through a metal strainer. Yes I get some sediment but it’s not much and it’s so easy and really delicious
That’s good to know. I feel like metal strainers are more common than cheese cloth bags for amateur cooks.
I use the two metal nesting sieves you can get from Dollar Tree, doubled up. I had to move the oats around with a spoon when the oats clogged the sieve, but by doing this the liquid would eventually run through. When the pulp in the sieve was looking pretty dry, I dumped the ball of oat pulp into a bowl and poured another batch through. It took a little longer. If it is too thick, I add a little water and shake it up. I cooked up the oat pulp with some extra fresh oats for oatmeal. I'm going to try my metal superfine coffee strainer and may even try my French Press to see if those would work better.
do you add your oat milk to your hot coffee? since this UA-camr said her oat milk will thicken in hot drinks it got me worried since I only use oat milk for my coffee
I've been getting my oat milk from Aldi, but I've been wanting to make my own. Thank you for this. It simplifies things so much.
Whipped up two batches in 10 minutes for the week ahead! Thanks Lisa, we’ve been waiting for you to drop this recipe since the day you first mentioned it on tour IG stories 🙌🏽🙌🏽🙌🏽
You're so quick! 😊So excited to see how you like this over the week Winona!
fun fact: amylase is the enzyme secreted by glands in the mouth that break down the starch polymers into matose and glucose. thats why if you chew on, lets say, a piece of bresd long enough, youll start to taste some sweetness to it.
*chew your food well, guys, because digestion, be it chemical or mechanical, starts in the mouth!!!*
Yay for Science! #SciComm
I love reading comments like this. Thank you ☺️
My grandma used to tell me that if chew bread long enough, it turns into sugar. I would always try to chew long enough to get to that point, but i haven’t gotten there yet (:
So you can technically spit in the soaking oats and it should work just fine?
@@motazfawzi2504 hahhahhaa insane
I ordered the Nut Milk Bag directly from Ellie's to hopefully avoid giving more $$ to Amazon!
Great idea
Smart!
Great! Let’s not give Bezos any more money! He does nothing to advance society with the money he’s made from us except fly into space 🙄
You are the best recipe blogger and UA-camr out there Lisa! Lots of love
A lot of recipe videos tend to run long and overcomplicate things but this was easy to understand and clear, so I appreciate that!
Glad it was helpful! 😊
Awesome day!! Its was an awesome recipe and SUPER EASY!!! You may bake with this oat milk also!! I prepared banana bread muffins!! ua-cam.com/video/1Vp14yN-DI8/v-deo.html
Hey, I'm Indonesian, and love watching this video, a day after I watching this, I went to nearest supermarket and search for rolled oats and I got it. Today, I finally made my oatmilk ✨✨✨ super happy ✨✨✨ thank you for the ice water tips ✨ btw what to do with the leftover oat? (brb to check your another video about this) 💕
Add the left over pulp to pancake batter. Yummy
The cold water and enzymes are a game changer!!! I actually used a 1/4 cup of cashews as well and this is the best batch of oatmilk that I have made. Thank you so much!!
Glad those little tricks helped 😊
I tried out this recipe and im in love… It consistency is perfect and it tastes amazing as well :) thanks for thretut
Simply amazing. Tried this recipe and wow!!! I had given up on making oat milk because it always came out slimy. I can't believe how refreshingly delicious and non slimy this is. Thank you so kindly for this.
This recipe just earned you a new subscriber!!
Wow this is great. Thank you so much for sharing and taking all the time to put this video together.
Yes!! Just sent my husband to the organic food store to get the stuff!
Can’t wait to try it.
I was just thinking TODAY that I wanted to make my own oat milk. Then this was the first video in my subscription box 🙌🏼
This video came just in time then! Can't wait for you to make your first batch 😊
law of attraction perhaps? 🤔 or the gov is listening 🤭
You have been such a positive influence on me! I have alot of allergies and can get discouraged.
I'm so glad to hear that Char 😊You can also browse through my website for more dietary options!
I just made this today for the first time and it's wonderful!! I used the 2nd method with the enzyme and I am so pleased!
Thanks so much for this, I just got done making some and it turned out brilliantly!
Great tutorial and exactly what I was looking for! Thanks a lot!
Oat and goat milk are my favorites since they're usually the easiest to find local organic raw sources of. Also, millet is a grain that pairs well with oats, i think their flavors balance especially in breads.
Just found your recipe and steps to stop slimy milk. Thank you so much…. It worked so well. The amylase and only using 3 cups of h2o worked well. Also I blended the oats with ice cubes and again I have a delicious non slimy milk. I had given up on oat milk over a year ago because of the slimy texture, but it is now my go to milk for cacao and coffee. Wonderful!
You are my go-to cook and UA-camr for stuff like this! Thank you for this video.
Hey. Today I made the oat milk. It was a little thin. Maybe I didn't use enough oats. But it was fine. Thanks for the recipe 😊.
i've recently gone dairy-free due to milk causing me really bad acne, but am also going to university this september. thanks so much for this video, i was really worried about how i was going to afford oat milk on a student budget!
Wow so appreciative of your experimentation before filming this! I'm definitely going to try this. Thank you so much!
You are so welcome! Hope this recipe turns out well for you May 😊
Awesome thank you for this, we're shifting into this from Almond --- love it!
So glad somebody easle beside me has learn to make oat milk.ive been doing it for over 40 years.was taught by my gr as grandmother.
The wisdom of our elders!
Hi Stephanie, you've been making oat milk for over 40 years. That's fantastic. Is your method the same as this one? How do you make yours, have you any tips please?
Can definitely see the difference after adding the enzymes to the rolled oats! That’s smart 🙌🏼
It definitely takes away the sliminess if that's something you're concerned about 😊
Thanks so much for your hard work! Love all your videos. Keep up the great work. 👏😀❤️
Wow, so crisp and informative...not one unnecessary word or drag anywhere...
This is so interesting! I am going to try your enzyme treatment this time when I make the oat milk. I am curious though...can you freeze prepared oak milk as an additional storage method?
This is the second time I have heard about this slim as an issue, and the first video dedicated solely to it. Personally I'm not bothered by it. As a child we would drink a "juice" of steeped oats with just water, oats, and sugar! It was great!
This is great! Oatmilk is the only milk we can use because of allergies. I've tried to make it b4 but it's always been slimy and we go through a gallon and a half a week. Can't wait to try these tips!
You can get pure amylaze from craft brewers. Or use koji grown on oats for a more complex flavor in general. Amylase is also activated at 60C heat for maximum conversion. Similarly leftover starch when heated stabilizes the liquid.
A whole heart appreciation for you and the time given to make this video. Just made the first recipe! It is exactly what I was looking for with an added cup of oats for a thicker consistency but not the slime and just a tbl of raw honey. Great day to all.
Lisa- this is amazing! I can’t wait to try this, my oat milk attempts have been slimy so far! Thank you so much!
Perfect timing! I hope these few tips will help take the slime away for you :)
Thank you so much for this! I am going to try this soon and am looking forward to my homemade oat milk!
You’re an excellent speaker and you got straight to the point! 👏🏽👏🏽👏🏽i will definitely give these a try!!
Thanks Jimmy! 😊
Your video production is incredible! Would be greatly appreciated if you made a behind-the-scenes video of how you do it. Even a basic one would go a long way for those who are interested.
Hi there- Thanks so much! You can always get a sneak peek of BTS on my Instagram stories :)
As Jim noted, amylase is used by brewers during the mashing phase to convert starch to sugar. Amylase occurs naturally in malt. Perhaps adding a little malt and tuning the process could result in oat milk that's naturally sweeter and less slimy? Alpha and beta amylase are most active around 160F/70C and 140F/60C, respectively.
Because I'm gluten-free I can't use malt. But yes, I think you're 100% right. For those who aren't gluten-free I think that would be another interesting option to tinker around with. I also debated adding straight amylase (I actually purchased from a brewers website) but then realized the amount needed for this small quantity of oat milk was 1/10th of a teaspoon, and I thought that would be too difficult for most to measure. So defaulted back to the enzyme capsules. :)
@@Downshiftology Love the video! I work as a barista and my customers have been very excited that we started carrying Oatly to make their lattes with. I also do work in brewing and fermentation, and as Ketil pointed out the "active" temperatures of amylase is well above the temperature you treated the oats with in the video. I see that you are still getting results, but I would love to do some experimentation with your technique, as well as bringing the oats up to the actual activating temperature of the enzyme while they soak. Another thought is that sprouted oats also produce enzymes, and it may be possible to get the same result from using a small portion of "malted" oats in the recipe to acquire the enzymes. Thanks again!
@@Downshiftology do you have celiac disease?
@@discoguru8363 Yes, I do.
@@MrKnesh My first thought after watching the video was that maybe just rincing the oats prior made the difference. Could the rincing get rid of tiny particles that could then thicken the mix making it slimy? If on top of that the amylase did not have the best conditions to have any reaction with the oats. Any thoughts?
thank you for sharing! i’ve been playing with oatmilk, i love it! 💗
Wonderful! 😊
Very happy to discover this video and new channel! I drink so much oat milk and been wanting to make my own. I especially love the idea of maple syrup, honey, date, and/or vanilla instead of processed sugar.
Hope you enjoy!
I actually a paint strainer, which I have for years and it works perfectly! I get the small ones for this type of milk and the large strainers for my yogurts....!
Are these cloth strainers? I would like to try something different than the typical cheesecloth and metal strainer.
@@pbj5142 The ones I have are more mesh-like. I don't like cloth strainers, which is why I went with the paint strainers. They work like a charm, just as effective and in my opinion, much easier to clean! You can't go wrong with them. They are very inexpensive and I believe you get two per bag! Try it! It's much cheaper than a 30.00 nut bag!
@@ter8330 Thanks!
@@pbj5142 Welcome! Hope it works out for you! I am convinced it will so buy what you can now!
@@ter8330 Do you use a paint strainer bag or cone, or what kind of paint strainer?
haha, i immediately thought of amylase when you said enzymes :) that's really smart! i would have NEVER thought of that idea!
Definitely had to do lot's of research while testing, but it does indeed work! 😊
@@Downshiftology Hey, I am so intrigued by your method and would like to try it, but regarding the use of the digestive enzymes, would that also remove nutrition from the oats? Thanks in advance for your reply!!
@@eltorillavega Hey! I don't think it will. The digestive enzymes are amylase, which means that this enzyme is only designed to break down starches- not any other nutrients. Your body also naturally produces enzymes like amylase to break down starches you eat- from your saliva in your mouth to the stomach, so it wouldn't be removing any nutrition from the oats. Hope this helps :)
Thank you for this fantastic video. My dietician changed me to oat mylk, and it's quite expensive. I used to make nut mylk years ago, and you can so taste the difference between home made and store bought. 😇💜💙💚💛🧡❤
Nice thank you for sharing this great tricks with Enzymes, Will definitely give this a try next time I make my oatmilk
I really appreciate your explanation how and why to make it...I’m allergic to gluten and dairy, sugar, too...😏, so, you showed me how I can make oat milk. So far I used to drink coconut and almond milk. Thank you so much, Lisa.🌹❤️🙋🏻♀️
You are so welcome! 😊Glad I could introduce you to new recipes you can consume!
Woah... You're a genius! You figured how to reduce the slimyness!
Loved the video and the enzyme tip! Could you recommend any cotton/hemp (non-nylon) bag by chance?
Lisa, you are the best! Love it 😍
Thank you for this recipe! It's very well presented and really easy to follow! Are these enzymes safe for weakened liver? Greetings from the UK!
It is best to ask your primary physician for any personal medical related questions 😊
These enzymes produces your body naturally for digestion. If you ingest them the body will break them down into amino acids again.
OOOOOOH YUMMY!! I can’t wait to try this and make some MATCHA MILK with this oat milk recipe...thank you!!
Oh! Interested to see how that will turn out 😊
I'm excited to try this! Oatmilk in the store is little over $2 for 4 servings, that'll add up quick.
Unbelievably easy - I can’t believe is used to soak almonds overnight. I poured mine through a fine mesh drum sieve and it came out great!
I love to make oatmilk, since here in The Netherlands not a lot of nuts grow, and we do have a lot of localy grown oats!
Vegan greetings from Belgium! Jij hebt gelijk 😉
The amylase breaks down starch to sugars. Adding it to unblended rolled oats does not expose most of the starches to its action. By washing the oats, you have just washed away the broken down sugars too. Amylase should have been added to the extracted oat milk instead. The process should naturally sweeten the milk.
I thought that seemed odd. I will try it in the order you mention when I make it.
Depends on your goal. You would do this if you are trying to ferment (because in a few days that would start to occur) or if you are trying to add sweetness. This is done, however, to remove some of the starch so it doesn't thicken when heated. It's not for the sugar created that's a by-product.
I use a recipe that you soak for 2 days in the amylase and then after blended you heat to deactivate the amylase so it doesn't start to ferment. The sweetness is kept but light. And I can froth that milk without clumping or thickening.
@@lunacco does it do well with producing cold foam using your method? If so what’s the full recipe/process please?
I’m trying to figure out the order especially if soaking the oats are needed or not as I’ve heard that is what makes it slimy but with adding the enzyme is it still necessary to soak, cause I usually don’t.
Thank you so much! you explained everything so well I'm definitely going to make this. I really hope I like the taste so I can start using it instead of milk. I'm so excited ^-^
Can't wait for you to make this 😊
I just tried out to make my own oat milk and used another method before i found this video.i do not really catch what is the problem with slimy one.but i will definetly try out this one to see and taste difference!thank you!
1:16 I always find labels like that kind of funny since quiet often despite any "gluten free" labels they can still have labels on the back saying "this product may have been packaged in a facility that packages wheat, pork, tree nuts, ground nuts, sea nuts, shellfish, and thermonuclear weapons". I've also noticed that they sometimes charge extra for foods with a gluten free label even if the food wouldnt have any gluten anyways, just because they know some people will pay extra if they see that label because they assume that means its a health food. It can get kind of comical, I saw _kosher salt_ at the store the other day with a "gluten free" label.
What are your thoughts on blending the dry oats before adding liquid? Less blend time therefore less slime?
I liked before watching. Subscribed after seeing almond butter recipe. Thank you for keeping things simple
Welcome to the Downshiftology community 😊
Great video. Straight forward and straight to the point.
It takes me only 10 mins to make oat milk. I use it on oatmeal cereal and smoothies but don't drink milk so don't worry about the texture much and don't need sweetener. I use 3 cups water to 1 cup oat formula and usually make 1/2 batch. I find it works better to blend the oats dry for 20-30 seconds making oat flour and then add water for another 45 - 60 seconds then twice through a mesh metal strainer, done. 1/2 batch is gone in 2-3 days so never spoils.
I kept going back to see where you had mentioned to put the oats with water and enzymes in the microwave!!! haha Then the third time I realized you were just using itvas timer.
This was thorough and short. I loved this video.
Thank you for all your tips the most informative oat video I have ever watch on as to make home made oat milk.
Thank you! Have you tried using oat milk to thicken soup or stew? If so, please let me know you experience. Thanks again!
I have not yet Sakal! I will definitely have to try though.
Great video and thorough explanation! Love that you mentioned ORGANIC oats because conventional oats are heavily sprayed with glyphosate (RoundUp) which causes cancer!
Bollocks
As usual, great content. Practical & ez.
I'll definitely try this. I've lost my trust in some oat milk brands so this is great.
I love how you explain the whole process, it really felt like you're one of my cool professors at college haha
Hahah - thanks Jake! 😊
Oat milk is my favorite! Since soy gives me an upset stomach, almond evokes a light allergy, and I'm allergic to all nuts on top of that. Oats oats
This recipe will be the perfect alternative. Enjoy Amelia 😊
Excellent! It worked out beautifully..
Brilliant! Absolutely brilliant!!
You are a genius!
I won’t be buying Oatly any more!!!
A thousand times better than Oatlly!!
Ahh! I hope this recipe works out for you Marcela 😊If you do have any questions in terms of the consistency please let me know!
Marcela Mo did you try with oder without the encymes? :)
Can u tell us what u did?
Her: “heat is not our friend”
Me: i live in Florida, you darn right! Lol
Hahahahaha,I know not to mention how humid too.
ugh omg me too SO MUCH HUMIDITY AND HEAT 🤦🏼♀️ so many clothes options I CANNOT wear bc it gets so hot and sticky outside lol
but it's tropical, like a paradise.
Thanks for this video. It looks amazing!
OMG THANK YOU SO MUCH FOR THIS. I’ve been looking for oat milk but cant find anything in my local grocery store! This is so helpful.
Hope this recipe is a success for you Selyna 😊
I think I was squeezing mine way too hard and it turned out slimy, thank you for the information!
Hope these tips help out :)
Honey may not keep your oat milk from getting slimy, but you should still consider adding it. Honey contains a resin called propolis that has antimicrobial and antioxidant properties that may keep your milk from spoiling as quickly!
Thanks for the tip!
Dates are best
Lisa, you are one of the only people whose words I trust. I never have to double check your science spiel simply because I know you do extensive research before telling us anything. Cheers!
So glad to hear that Priya 😊
Awwww 🥰not only are your recipes super easy but also quick .thanks for making my vegan life super easy .love from Dubai
So glad to hear that 😊