How to make oat milk

How to make oat milk

Once upon a time, soya milk could only be found on the shelves of alternative health stores. Now, plant-based milks are everywhere. A whole new gang of options has arrived, but of them all, oat milk seems to be one that might just stick around.

The Guardian crowned oat milk the humble winner of the plant-based milks when it comes to sustainability. But aside from its low environmental impact, it’s a delicious, sweet option. It’s also one of the more affordable dairy-alternatives that’s even cheaper to make at home. Here’s how to do it.

1. Place 60g rolled oats (or 120g nuts), 4 cups of water, a pinch of salt, a seeded vanilla pod and 1 whole pitted date (both optional) into a high-speed blender and blend for about 45 seconds. For oat milk, don’t blend for longer, or it will become slimy. You can also add cinnamon or cacao powder for a flavoured milk.

2. Strain the mixture through a fine-mesh strainer. For oat milk, you’ll need to strain more carefully. (You can even use a clean T-shirt or muslin). Do not squeeze the oats, as this will also produce a slimy texture. If residue remains, strain it a second time.

3. Pour into a sealable container and store in the fridge where it will keep for 3–5 days. Most home-made milk alternatives will settle a little while waiting in the fridge. Store yours in a jar, or a bottle with a lid, so that you can give it a quick shake before use.

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