🔕 🔔
Loading…

My Basket ()

All questions
3 answers 981 views
6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 4 years ago

My guess is that a "recipe" for oatmilk is less a recipe than a method.
I would make it similarly to how I make almond milk. I always use very cold, filtered water. I blend in a high speed blender like a Vitamix, often using some ice cubes to keep the heat of the machine down. Then I hang in a cheese-cloth lined fine mesh sieve, overnight, in the fridge. Make sure your fridge smells of nothing, as all "milks" are highly absorbent to smells.
I don't mind a bit of solids and would press my solids through to get as much as I can, but if you're patient, after 2 days you would have as much liquid as you were going to get.
I might start with 1:3 oats:water. Obviously fresh, Organic oats only.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Depending on what your directive is for using the oat milk, dietary, flsvor preference or nutritional; these recipes may help
> www.edenfoods.com/recipes...
> www.food.com/recipe/homemade...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Also, the "food.com/recipe" has some comments under the 'reviews' tab that are very good suggestions.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.