Homemade barista style oat milk (with Soyabella)
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- Опубліковано 2 чер 2024
- This is homemade Oat Milk recipe that works for frothing - so easy and hands off with your Soyabella milk maker! If you don't have Soyabella, you can use a nut milk bag, it works just as well, but it will be a little messier and hands on.
Creamy Oat Milk
800ml to 1l water
1 cup rolled oats (DO NOT soak)
1/4 cup sunflower seeds, soaked for a couple of hours (use roasted sunflower seeds for a nuttier flavour to your milk)
A pinch of salt
If your oats are rather chunky, use a soy milk Soyabella filter screen, if you are using porridge oats, like I was, use rice milk filter screen. If you don’t have Soyabella milk maker, you can use a simple nut milk bag to squeeze the oat milk out.
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Inga
#healthorigins #veganmindfuleating
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Thanks for the demo. Looks good xx
You are very welcome! 🙂
Thanks you. I have been debating which milk maker to get for ages (big investment!) but your demo videos have really helped me decide. Goodbye tetrapacks!
Awesome, I am glad I could help! Soyabella is great 🙂👍
I tried this and my coffee makers makes super fluffy milk
That's fantastic, I am glad I could help! 🙂 Thanks for the feedback! 👍
Based on my first experience with the Soyabella, I would use the rice filter with “American” old fashioned rolled oats. When I used the soy filter, the milk was very watery - the holes must have been too small. I saved my effort by switching to the rice filter and milled another cup of oats into the liquid. I am hoping the oat milk doesn’t turn out slimy. I am soaking more sunflower seeds so I can try this recipe properly tomorrow.
Yes, you definitely want to use jumbo oats, not porridge oats for this and experiment with the two filters 👍
I hope my Soyabella comes with the two filters. That is not mentioned in the description on Amazon for the SB-132.
@@HealthOrigins What do you mean by porridge oats? Do you meant oat groats -- or do you mean steel cut oats. Us Americans love the word porridge (because of the Red Riding Hood story) but it is a word we do not use. We just say oatmeal.
@@WholeBibleBelieverWomanI think porridge oats are more like quick oats because I think they are chopped more finely than rolled oats, just like quick oats are.
@@vegangelist THANKS
Thanks for your video, I've been thinking of getting a soyabella for abouut a year now... I wasn't sure if it did oat milk... And now I know... Quickly, do you roast the sunflower seeds before or after you soak them??
You are very welcome. I roast the seeds before soaking them 🙂
Thank you Ms. Inga.
I'll tried this, but should have watched the video again. I skipped the soaking the sunflower seeds part and used a 1/2 cup of sunflower seeds rather than 1/4 cup.
I'll remember that next time.
You're very welcome 🙂 We experiment and improve each time!
@@HealthOrigins
The experimentation is the fun part as I dial in the process.
After this batch is used up, I'll do a batch more closely to your recipe. After that batch gets used up, I'm going to try using digestive enzymes and the toasted, then soaked sunflower seeds in a batch to see how it turns out.
Using the stuff I made is another fun part
Yes, absolutely - I love experimenting in the kitchen! 🙂👍
Add contents of 1 digestive enzyme that has amylase such as Enzymedica or 365 brand D.E. and you will avoid slimy oat milk, no matter how long you grind!
Hi Inga, I will definitely be trying this recipe as I have been searching for months to find a good recipe for barista style "milks" unfortunately so far the oat mils I have tried are just either too pasty or too watery to froth, maybe your method adding in sunflower seeds will fix this!
Great, yes, give it a go 🙂👍
@@HealthOrigins I tried it and have to say, this works the best of all the recipes I have tried so far! Thanks a lot :)
Oh, I am so glad it worked well for you - you're very welcome and thank you for giving me the feedback! 🙂
I’ve been hunting a good oat barista milk recipe for the last 3-4 weeks as well And I’ve been mostly disappointed with the results. Similar to your experience they’ve been either too slimy or basically water, separating when heating resulting in the need to sieve out the slim, and it not ever frothing up. Each blend I’ve limited the time to max 30 seconds in a high powered blender. I found the oat/cashew combo to be the best in terms of giving a thicker/creamier consistency, both soaked overnight. I also went to so far as to roast them both to intensify the flavour (I found the oat flavours to be pretty weak in comparison to Oatly barista milk).
What I find really nice about the Soyabella is the cleanliness of it. We drink 3-4 litres of oat milk per week and we’re going through cheese cloths like it’s no ones business. 😂
So although I’m not a huge sunflower seed fan (can’t tell you why), I’ll try all this and get back to you.
awesome. Added 2 tsp of sugar and 1 tsp of grape oil.
I am glad you found your own way to enjoy it 🙂
May I ask why did you add those ingredients?
I found this video searching for an oat milk recipe that would stand up to actual steam frothing with an espresso machine. Do you know if yours would do well with heat? I'm essentially trying to copy Oatley, or other commercial oat milk types that are out there, which froth up very nicely using a steam wand in an espresso machine. Alas, my first attempt with a more basic oat milk recipe turned out very flat as far as the foam was concerned. I was using water, oats, and a little bit of canola oil and guar gum. I must confess, I have never seen the device you use, the Soyabella. It looks interesting.
I haven't tried frothing with this milk, I think another viewer mentioned it worked for them - let me know if you try it 🙂
@@HealthOrigins, I don't have a Soybella, so I haven't been able to try your version as shown. I have tried other recipes which are based only on oats and possibly a little bit of canola oil and guar gum or xanthan gum. Those versions do not hold up well to the steaming wand of an espresso machine - the milk foam goes flat quickly, and does not hold the microfoam that we are all accustomed to in lattes and cappuccinos. Your version with the sunflower seeds is intriguing. The reason is the only other recipe I have found that works is one with cashews and coconut, and only a little bit of rolled oats. (minimalistbaker.com/cashew-coconut-oat-milk-oil-free/). It was referenced in a subreddit I found which is popular with professional baristas. It is not as perfect as cow's milk, but almost nearly so. The background reading I did suggests the issue is the heat of the steam. Cow's milk does well because the protein in it, based on casein, unravels with the heat and creates a nice film, much like a soap bubble, which encapsulates and holds the air creating the foam. You need a fairly stable fat and protein blend to do this under heat, and their mixture of cashew, coconut, and oatmeal, appears to be the right balance to hold up under that temperature. The reason I think yours might be interesting is because of the sunflower seeds, which also may represent an interesting mix of fat and protein molecules. I may give it a try, but I would just be doing it in a blender.
Okay, I am happy to report that I have tried this with a steamer, and it does appear to work pretty well. To be sure I have also added some cashews, about 1/4 cup, to increase the fat content a bit more. I'm using it in a Ninja blender and straining it through a regular nut bag. I am blending it for 2 minutes. It comes out really smooth and creamy. It holds up well under steaming, and makes nice lattes. And here is your greatest photo confidence. The other recipe has a pretty strong coconut flavor, which my 10 year old doesn't like too much. I think this one is the winner! 😁. (for her morning cereal, not coffee 😂)
That's amazing, I am glad it worked well with a steamer and thanks for letting me know! UA-cam does not allow adding photos, so if you have one, please send it to support@ourhealthorigins.com and I will share it on my Facebook page 🙂
@@scottreed149 yes i do my milks in a high powered blender pulsing repeatedly on high and find no need to filter them.We get all the fibre and protein goodness otherwise thrown away.I use organic oats,soy etc.There may be a little bit of sediment at the bottom-just drink it!! They also foam well in our Rancilio coffee machine so long as your coffee isnt too acid (lighter blend) and you dont overheat the froth
So if I want thin water like consistency should I use the fine screen?
Yes, use the fine screen, but oats need to be chunky, not porridge oats, as that can clog the screen and block the milky liquid coming out.
A very small amount of guar gum and xanthan gum should not only emulsify the rice milk to keep it from settling but also thicken the rice milk a bit. For this amount I would start with 1/8 tsp. guar gum and 1/4 tsp. xanthan gum and that may be enough (or possibly a little too much). Too much is a bad idea for the digestion, whereas just a very small amount is, I think, a good thing.
Thank you for your ideas, I don't mind having to shake the milk up to avoid adding any gums 🙂 In fact, a tablespoon or two of sunflower seeds blended with the milk might do the same job in emulsifying the rice milk as it has natural lecitins in it, I will have to give it a go!
@@HealthOrigins Since the gums are natural and don't do me any harm I do enjoy using them, though I used to be sort of afraid of them. I don't use them a lot and it seems that just once package of each is going to last me a lifetime, so I just wanted to share for anyone who is bothered by the separating.
All that said, it is important I think to look into both of these ingredients. Though guar gum is, as I understand it, "natural," xanthan gum requires mixing sugars with a certain kind of bacteria. In both cases, one should be warned NOT to use too much. Too much xanthan gum, for instance, could cause blockages in the intestines and that is SERIOUS! So anyone who does decide to use either of these ingredients, please make sure you have a clear understanding of not only a safe dose but a safe LIMIT of use. As with allergies, it is possible some people will have a negative reaction (but they no doubt already know this since these ingredients are used very widely in processed foods).
Sorry about all that. But once I recommended it I realized I had better add the warnings too! For me, I don't use them all that much and in just very small amounts. From what I have read, it appears that any intestinal blockages would be caused only when a person was not consuming enough water or other liquid along with the gum or gums. My housemate takes a small amount of the xanthan gum regularly (in xylitol) due to "dry mouth" she has for a couple of reasons.
Clearly, the BEST solution is yours, Inga -- that is, to not worry about the separation and just shake when needed!
Could I replace the sunflower seeds with other types of seeds? Like pumpkin seeds? Or even shredded coconut?
Not a big sunflower seed fan.
In this particular recipe, you need sunflower seeds for the sunflower lecitin, so if you don't like sunflower seeds taste, you could add some lecitin instead.
@@HealthOrigins ah ok. Just reading this now. Where could I get lectins from? Do you know? Will a health food shop have it?
@@AnthonyLeighDunstan Many natural food stores sell liquid or granular lecithin (this is the correct spelling; you don't want to go in search of lectins). However, a lot of them will only carry soy/soya lecithin. I'm not sure that it matters, though. Recipes I've seen through the years will use either sunflower or soy lecithin as an emulsifier. Good luck!
What are porridge oats? Steel cut oats?
Just rolled oats 🙂
What is the machine you are using?
Soyabella 🙂
Hi, does this milk foam?
I have been told it does 🙂
Well, I didn't want to bother you, but I have over 2 pounds (nearly a kilo) of frozen okara (leftover pulp from making almond milk) and must either make it into something or throw it out. What would YOU do?!
I would definitely make something out of them - cookies, bread, burgers, try any of my okara recipes series, they should work with almond pulp too (P.S. I believe only soy bean pulp is called okara).
@@HealthOrigins THANK YOU. My memory has been so BAD lately. I needed that reminder that Okara is SOY and almond pulp is, well, almond pulp, haha! Just reminding me of that helps me SO much...! God bless!
You're very welcome, I hope you will make some delicious goodies from the almond pulp 🙂❤️
Do you have any issues with this method being too thick or slimy?
No, I don't - as long as you don't soak your oats and blend them just very briefly, then you'll be fine 🙂
@@HealthOrigins Thank you I will be trying it today 💕
@@HealthOrigins soooo, don’t soak oats?! So many recipes say to soak due to leaching out a certain acid that will prevent the milk from frothing.
Yes, if you don't want your oat milk to be slimy, do not soak the oats at all and blend them just for 30 seconds, strain straight away.
Mine is still soooooo slimy 😫😫😫 I've done everything accordingly but it's incredibly slimy..m undrinkable... Any advice?
Did you soak the oats? That would make it slimy. Also, you only need to blend for 30 seconds maximum and strain straight away.
@@HealthOrigins interesting. I’ve seen recipes that encourage soaking to dredge out an acid. They do agree to only blend for 30secs, no more. I saw you were using quick cooking oats - should rolled oats be soaked?
I wish it came with a sieve because my nutmilk comes out chunky with this machine
I know, that could be a good addition to this device. My Soyabella stopped making milk for some reason, the other two functions still work.
my homemade oatmilk does not froth? Im using rolled oats. I use a frother. No froth.
Did you follow everything as per the recipe?
@@HealthOrigins Iv seen lots of diy oatmilk frothing vidoes not using the device you use or the sunflower seeds. Iv tried 3 different style and brand of oats. Still no froth in my frother.
Im using filtered water.
Its a mystery!
Sunflower seeds are the secret here, they emulsify the milk and make it froth. Other viewers have commented previously that it definitely worked in their frother.
@@HealthOrigins ok good to know! i will try that! Thank you do much@
You're very welcome, I hope you finally found the right answer for your frothy oat milk 😁👍