Homemade Oat Milk: Tres Leches Cake | WTF - Ep. 253

[@shawnhenderson566]

Would be curious to see if Oat Milk could be used in Creme Brulee..

[@Modernist_Pantry]

We may just have to try it out

[@Modernist_Pantry]

Hey Shawn, congrats on winning our giveaway! Please email [e-mail] to claim your amylase!

[@lorraineroach3931]

Thanks for your reply to my question of making a bad batch of cheese sauce before i knew about your wonderful new way to do things with science. I made the sauce with american cheese and a can of Rotel and. milk, it was very grainy. So i added some sodium citrate, re heated it, blended it with my Immersion blender, it came out perfect. I cant wait to try more stuff, i have oat milk in refrigerator now . Thank you !

[@Modernist_Pantry]

You are so welcome!

[@lorraineroach3931]

I am so glad i found your site, i am 76 years old and am fascinated about the new way to cook . I plan on trying to make each of uour wonderful things, and plan on saving for a lot of your items. This gave me a new excitement... ...and.. can you tell me how i can fix a whole case of cheese sauce that i canned that is grainy. Obviously i did not know about your recipe till now. But if a repair is possible i would like to save it. Thank you so much for your wtf. Lorraine

[@Modernist_Pantry]

Not sure about how to fix your cheese sauce since we don't know what's in it, sorry

[@americanshabnam2919]

Wow yummy delicious tasty Looks beautiful stay connected new friend 🌹🌹🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

[@JulieIsse]

This was a great tutorial on oat milk 🥛I do like each steps to achieve this healthy milk and how she said was delicious 😋

[@Modernist_Pantry]

Thanks for your support!

[@r4ultra]

I would absolutely love to see oatmilk rolled ice cream. ❤️✨⚡️

[@Modernist_Pantry]

Noted!

[@Ron-sj6wv]

Looks so good. I will have to give that a try!

[@Modernist_Pantry]

Hope you enjoy!

[@karingashus2939]

Great video - many thanks for the info. Now I just need to get some amylase!

[@Modernist_Pantry]

Go for it!

[@yanivillalobos8736]

It's good to know there's a way to make it feel like a milk rather than just watered down oats.

[@Modernist_Pantry]

Agreed!

[@nanamary56]

I love oats. I want to try making my own oat milk.

[@Modernist_Pantry]

Good luck!

[@oceanfrog5778]

I love oat milk, and making it at home looks fun.

[@Modernist_Pantry]

Enjoy!

[@HoneyMoser]

I’ve been testing ice cream recipes using oats, so I’d definitely like to try this method and use it for ice cream!

[@Modernist_Pantry]

Good luck!

[@Bgirlsweetness1111]

This is so interesting, I have always been fascinated by all of you products. I currently use CMC in my protein frosty and soon to try out the sodium citrate in a cheese sauce too. 😋

[@Modernist_Pantry]

Have fun experimenting!

[@ryanandtylerbarbosa1844]

I know it was obviously heated alreay, but this recipe would be ok to heat up for lattes and coffees?

[@Modernist_Pantry]

Check out our plant-based coffee creamer that uses this oatmilk. blog.modernistpantry.com/recipes/plant-based-coffee-creamer/

[@myswagga1913]

Wow this is exciting for me :) I'd like to substitute dairy milk with the oak milk amylase recipes for a nice thick glass of eggnog. This way I can enjoy celebrating the holidays with my family, friends, and co workers.

[@Modernist_Pantry]

Love that idea

[@Nicholas.Tsagkos]

Amylase is the secret of industrial made oat milk, that's why store bought oat milk is not slimy and it's naturally sweet.

[@Modernist_Pantry]

Exactly 😁

[@mjeol]

Do you guys sell on amazon?

[@Modernist_Pantry]

Not Amylase since it is a liquid item.

[@skh1105]

I bought powdered amylase on Amazon, meant for brewing but works just fine for this

[@geneogden8470]

Love this. Thank you. One question regarding the straining. In here and the printed recipe you say to use a 100 micron Super Bag. But in the Super Bag video, Scott says when making oat milk, use the 800 micron bag. Which works best? I just whipped up a batch of 10% oat milk from your recipe, but only used a regular kitchen fine mesh strainer. I've ordered the Super Bag variety pack and it won't be here for a while, but I'm curious why the mixed messages on which one to use for the oat milk. Thanks so much for any help!!

[@Modernist_Pantry]

Scott meant 100 micron

[@invoker666]

I've made oat milk using amylase but I kept previously blended oat slurry with amylase at around 70C for 2 hours and then boiled it to deactivate the enzyme. My thinking was that since oat starches gel at this temperature they were easier for amylase to "digest". I used 1:10 ratio since around 10% oats is typical in store-bought oat milk and added pinch of salt which improved flavour a lot. I've got slightly thicker than store-bought, naturally sweet (without adding dates or anything) oat milk. Your process seems a lot easier. Do you think the results would be analogous (long time + low temp vs short time + high temp)?

[@Modernist_Pantry]

There's more than one way to do anything, would recommend trying out method and seeing if it works for you with less effort.

[@shannonmurray3799]

Can you share the temperature you are heating to and for how long?

[@Modernist_Pantry]

You can get the whole recipe here: blog.modernistpantry.com/recipes/oat-milk-tres-leches-cake/

[@Modernist_Pantry]

blog.modernistpantry.com/recipes/smooth-and-creamy-homemade-oat-milk/

[@kykinks]

Could amalase be used to eliminate the starch in the washed flour seitan?

[@Modernist_Pantry]

hTat’s a good question. It could be used to eliminate most of the starch yes. The only issue may be that a lot of the sugars will be trapped in the seitan and having them burn when cooking. Can't hurt to try it!

[@amatipettes]

This was a great video. I've made oat Milk before but didn't like the consistency. I'll be trying this recipe and the cake. I bet this will be great for my coffee creamer. I wonder if the 10 or 20% would be best for a creamer?

[@Modernist_Pantry]

Would recommend starting at 10%. The 20% is VERY thickened

[@amatipettes]

@@Modernist_Pantry okay thanks

[@Canyonjf]

I think I'll make salt-rising bread once it cools off a little bit. I would also be very interested to try the 30% for my yogurts. I've been thickening them with arrowroot and agar but this seems a lot easier!

[@Modernist_Pantry]

definitely easier!

[@OrganicPRPro]

Just what I was looking for, thanks! Do you have other recipes on your site?

[@Modernist_Pantry]

Plenty, but not for oat milk specifics. Although we're thinking a follow up episode will be fun!

[@Pletzmutz]

Could you use diastatic malt powder instead of the amylase?

[@Modernist_Pantry]

No

[@Jonny3fingersNet]

I make my oat milk with groats and a soyabella. I don’t have to heat it up but with the Soyabella I could if I set it for soy milk. Your thought? Right now my the recipe I am trying to use oat milk for instead of dairy is to make a meltable cheese like American cheese.

[@Modernist_Pantry]

This should work if you soak the oatmilk first in the amylase, it will need time to do its work. Not sure about the turning oatmilk into a cheese part, but you can get it pretty thick if you're looking for a 'melted' effect.

[@jpaden8515]

Ooo never thought of that use for amylase. Wonder, if it'll work on things like almonds or other nut milk products? Also is there anyway the editor of the videos can fix the intro and outro volume levels? It gets like 50% louder when they come on. Can be mildly jarring to the ears with that sudden spike in volume.

[@brianandrews6273]

Amylase is used to break down starches, so adding it to nuts won't do anything

[@Modernist_Pantry]

Spot on

[@GFauxPas]

Can one use diastatic malt powder instead of liquid amylase?

[@Modernist_Pantry]

Nope

[@supergamerfr]

I was wondering the same thing since I use malt flour to make rice syrup. Do you know why it would not work. Best regards

[@TheOtherChef]

I would use this for a panna cotta with fresh berries.

[@Modernist_Pantry]

Yum!

[@MizBobbie1972]

I would like to see if you guys can make a southern banana pudding with it.

[@Modernist_Pantry]

Should be pretty doable with a thicker base and some banana powder

[@stacyf528]

Can a crema la leche be made from the thickened oat milk? Will it caramelize? If so, I definitely would try caramel sauce and caramels.

[@Modernist_Pantry]

Haven't tried to do either yet

[@chrisflor3827]

How does the Amylase break down any starches in the fridge if Alpha Amylase's active temperature range is between 162 and 167 °F (72-75 °C)?

[@Modernist_Pantry]

We haven't come across any temperature dependent activation for amylase and have not experienced any issues using it in the fridge or at room temp.

[@chrisflor3827]

@@Modernist_Pantry Thank you for the reply. I saw temperature ranges mentioned on a couple of pages. The Wikipedia page for "Amylase" has a table listing "Optimum temperature in brewing", there it says for α-amylase "68-74 °C (154-165 °F)". SauceStache has a video where he uses enzymes from a supplement and he warms water/oats up to 145 °F (which would be right for β-amylase or γ-amylase). So I wonder whether it would be more efficient for this recipe to warm up the "mash" like brewers do. I had tried the process in this video with a different product, a powder version for brewers (consisting 97% of sugar), but had poor results, very starchy and not sweet at all. I went ahead and ordered the Modernist Pantry one, it arrives today and I'll get to try it out over the weekend. 🙂

[@suz6441]

Would be interested to see how oat milk would work as a replacement for milk in making an air fried chicken fried steak.

[@Modernist_Pantry]

Give it a go! We haven't tried marinating and frying it

[@MH-mi4xg]

Can you use oatmilk as a half and half or heavy cream? the video talked about a sweetened condensed oatmilk, but what about creams? I imagine you can, but if it isn't spelled out to me, I generally wouldn't know how to do it myself. anyways, I would like a white russian but with oat half and half or cream instead of dairy.

[@Modernist_Pantry]

We haven't specifically done a heavy cream since you can make the oat milk more and more concentrated but we haven't tested if it will work in the same way as a heavy cream. The white russian sounds awesome!

[@papatutti59]

I’m a little confused. On your website…blog.modernistpantry.com/recipes/smooth-and-creamy-homemade-oat-milk/…you say to use 1/2 cup oats for 5% but then say to use 1/4 cup to make 7%. Did you mean 3/4 cup? Or add 1/4 to the 1/2 cup?

[@Modernist_Pantry]

Stay tuned, we're updating this table.

[@Nicolas-cl1gq]

why don't you heat oat+water+amylase mixture? all the other recipes heat it to activate the enzymes, isn't it necessary?

[@Modernist_Pantry]

It is not necessary to heat the amylase. We prefer to let it do its work in the fridge and heat up the final mixture just to thicken.

[@Nicolas-cl1gq]

@@Modernist_Pantry in your precedent video you suggested to heat amylase chickpeas with a roner

[@chel2425]

I’d like to make an oat milk based vegan ice cream.

[@Modernist_Pantry]

That's very doable

[@musicianoffailure-3804]

5g of amylase? Is that right? Most recipes online suggested to use only 0.1g-0.5g of amylase

[@Modernist_Pantry]

It really depends on your oats and water. blog.modernistpantry.com/recipes/smooth-and-creamy-homemade-oat-milk/

[@musicianoffailure-3804]

@@Modernist_Pantry Could I ask a few more questions? 1. Have you ever tried roasting the oats first? 2. I heard Oatside brand uses Australian oats, is there anything special about australian oats?

[@scruffex1664]

Oat milk bread pudding

[@Modernist_Pantry]

That sounds delicious!

[@erinzeb]

I thought amylase was deactivated at refrigerated temperatures?

[@Modernist_Pantry]

Recommended storage is 32-50F so definitely okay to refrigerate.

[@johnsheffield1387]

My sister really likes Panna Cotta, but her doctor ha taken her off of dairy, So I think an Oat Milk Pana Cotta might be interesting.

[@Modernist_Pantry]

Check out our plant-based panna cotta blog.modernistpantry.com/recipes/plant-based-panna-cotta/

[@donna1384]

I love oat milk and have been making my own with a capsule of amylase., but did not heat it up. Would it work with the powder form as well?

[@Modernist_Pantry]

It should be usage will probably be different

[@adureka]

Oat milk horchatas!

[@Modernist_Pantry]

Yummy!

[@puzzling90066]

I am vegan and always looking for ways to create some different versions of 'classic' vegan items

[@Modernist_Pantry]

Have you checked out our blog? blog.modernistpantry.com/?s=plant-based