The Secret for NO SLIME Sweet Oat Milk

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There is a certain Oat milk Creamer Barista addition that everyone is mad at right now. So I wanted to see if I could make a quick and easy non slimy oat milk creamer recipe and make it better than.... Oatly... I did!
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@SauceStache]

I left out a step in the video!!!! Ugh I hate editing when I'm exhausted! You have to bring the oat mixture to a boil after it rested covered before its blended. This will kill the enzymes and stop them from continuing to break down the starches!

[@nowonmetube]

Oh, thx!

[@josestow8822]

Thank you; I can't wait to try it 😊

[@margarett_b]

I've just realised I have already seen someone use enzymes to prepare homemade oat milk...and you know what, I am pretty much sure there was no heat involved! Probably not the best idea I guess unless you use it all straightaway ;P

[@premierk]

Please make oat ice cream 🍨

[@MaryAX]

Basically this step comes after the step @ 2:41

[@ilexk-w773]

I soak my organic oats for at least 24 hours with apple cider vinegar. This breaks down the phytic acid that is in most grains that along with some other things stop you absorbing and digesting all the oat goodness. (1-11/4cup oats cover with water and add 1dsp of apple cider vinegar n stir. Cover and leave out of fridge for 24/48 hours and rinse before use) I then simply add pinch of salt and 5 cups water and blend 30secs, add a date if you’d like it sweeter) This works with coffee too and no slime!!! It’s a great quick recipe!! But I’m going to try this recipe too see the difference!!! Thank you!!!

[@selin1611]

1-11/4cup? what is it? Is it 1/4 or 11/4 😅 sorry i don't use cups and dsp?

[@AskBobnFran]

Great Video! We are in our 80's and feel better than ever! Went plant-based to overcome life-threatening illnesses and it worked! We're doing research for our tiny new healthy-aging advice channel to inspire others! Keep it up and thank you!

[@MahimAmaan]

Was literally researching how to make a barista version yesterday but ultimately gave up. Thanks so much for doing this!! Brilliant timing

[@kat4932]

Hi Sauce Stache! I recently came across your account and I absolutely love your videos. Maybe I have a tip for you: To make the oat milk foamy, you can add a tablespoon of pea protein! It is actually the protein that makes the milk frothy! It is amazing how good it works. We used it at the coffeeshop I work when we make our homemade almond milk. Cheers!

[@user-xx7pg3vw9k]

Raw soaked and rinsed (peeled) almonds with fresh coconut blended with water and a date makes the best milk. Super frothy and extremely delicious.

[@juanitapearl7801]

I found out yeast has that enzyme so I soaked my oats with bread yeast over night(overnight just because) and it worked!! also instead of the gums I used flax gel, I always hated the gums.

[@eugenecarmelopedro9610]

Did you soak them in the fridge?

[@interestinginsights6077]

Genius!!!!!!!!!!!!!!!

[@nowonmetube]

Didn't the yeast taste weird in there?

[@paulbrice9113]

Yeast is just yeast. Did you use instant yeast?

[@mazh3478]

How much yeast did you use?

[@radicalrobynette7138]

OMG you did it. I've been wondering how to make plant milks at home that are stabilized. THANK YOU!

[@margarett_b]

How did you know I was looking for a good oat milk recipe!? I absolutely agree there is no way to reach a perfect texture or taste without a pinch of science and luckily, you've done the experimentation for us! Just the biggest thank you for (as always) showing us how interesting but also approachable plant based recipes can be! I will definitely need to give this concept a go as no homemade milk has come through my fam's pickiness so far ;P . Anyways, sending you all the love! Have a great rest of the week!

[@SauceStache]

Thats awesome!!! Thank you so much as always!!

[@ucingtigatiga]

Yes, without science we all gonna be Thomas Alva Edison of the oatmilk

[@TheStockwell]

I scrolled through the comments looking for the one predictable sociopath saying, "But - but - some of us only drink oat milk *because* of the sliminess. How DARE you take it away from us, you monster!" 😬

[@SauceStache]

hahahaha

[@davednuhenabla]

I have a Video Idea that I REALLY think you should do! There are powder versions of Oatmilk popping up, that you basically just mix with water. This is really cool because you save so much packaging. Turning this recipe into a powder version would be AMAZING! Would save the hassle of doing this every single time.

[@btizzlenba7705]

maybe just dehydrate it?

[@lavenderdazed5782]

YES! I needed this, we ALL NEEDED THIS. Thank you sauce stache.

[@SauceStache]

Thank you!!!!! Enjoy!

[@nelumbonucifera7537]

Minor correction - DU is "Dextrinizing Units" not "Dobson Units". It's the amount of alpha-amylase that can break down 1 gram of soluble starch in an hour at 30C, as verified by iodine-starch test.

[@JTMusicbox]

I love how much you learn with this channel! If you did a collaboration with a science channel I’m not sure which one of you would learn more.

[@SauceStache]

hahaha I love that!! Thank you. I would love to work with some science channels! That would be a blast

[@jaymayhoi]

Scishow would be amazing 🤩

[@JTMusicbox]

Jay, I was thinking more like Cody’s Lab. He’s even been growing mushrooms in recent episodes. Although now that you mention it, if I saw Sauce Stache guest host SciShow that would blow my mind, but as far as going the Hank & John route if nothing else he could always network through DFTBA.

[@estergrant6713]

@@SauceStache i bet sci show would be all over that, with hank green

[@LordFuzzandBeak]

Just wanted to note, the baking powder you used for it to be 'barista' (to froth) from the ingredients list looks like a 2-stage heat activated baking powder. So steaming would be the only way it would conceivably work via that mechanism - the swirl beater would not. The exceptional microfoam from cows' milk is actually not an emulsion, it is protein-based, so if oatly barista froths that well, they must be doing something different.

[@kat4932]

you can actually add approximately a tablespoon of pea protein into your oat milk and it works wonders for making it frothy!

[@joannlakes]

@@kat4932 I’m not a fan of the taste of pea protein powders, but they are more and more available. I will need to find a manufacturer that makes a neutral flavor products. Any recommendations?

[@TheCRYSTALLURE]

@@kat4932 will that work for cold foam? I really like a creammmmy cold foam like when using dairy heavy cream. But haven’t gotten that with plant based ..yet.

[@jeremiahbullfrog9288]

2-stage baking powder still does the first stage.... so it would still foam when moistened

[@laurawilliams6181]

Thanks so much for this. It's amazing how good it is. Actually works!! You're a legend

[@robinm8013]

Thanks Saucestache! Did this a while back, but I skipped a few steps. First blended oats and water, then strained, then added alfa amylase, 50C for 1hr, bring to boil for a few mins, quickly cool. Perfect texture, taste isn't exactly there though. Maybe adding the enzymes to the water and oats before blending would be better, or blending, adding enzymes, heat up and finally strain? Either way it's close to Oatlys procedure, and the taste is almost right. Hehe

[@jishuar]

Mate, I love your approach and how you document your learning journey

[@JasonJones-fs6jf]

Great video, always love your creativity and explanations. One way I've found to make something with minimal slime and good taste is to take oats in water and blend them for 15-20 seconds then filter through a milk bag. If you blend for longer then the mixture becomes slimy. It seems like heat is what brings out the formation of slime and by blending them cold you can avoid that.

[@halaldigest]

Yup...he’s right. I never had oatmilk like this... great videos as always!!!

[@SauceStache]

Thank you!!! most store bought oat milk is actually made this way! crazy right?

[@halaldigest]

Sauce Stache 🤩💯

[@TheHjalmur]

OK, I'm confused. Are you discarding the water you cooked the oats in and then adding the oats to the fresh water after the first straining and before blending? I had assumed you were adding the strained water from soaking/cooking the oats to the cold water, but when you then added the oats, that made no sense any more. When I've made oat milk in the past, the water strained out after soaking and blending the oats in the water was what made the milk. Frankly I've never found that too slimy. But simply doing the same with the addition of amylase yielded the slime monster from the pits of Hades! So I want to try your approach, but I'm not clear on that one step.

[@lupakajsalisa3652]

I'm not either, I haven't tried it yet but I hope he responds to this and clarifies. Maybe watch other videos on using amylase in homemade oatmilk

[@geneogden8470]

I'm very curious about the reason for having to drain the oats after they've been cooked (and then boiled). Basically are draining the water, and then adding fresh water back to the oats. Why can't we eliminate this first drain step and use the water the oats were cooked in?

[@jackiecollins7782]

Id like to no this to

[@robwasnj]

I too thought the same thing! It's make sense to just use a little less of the cold water and dump the entire pot in rather than straining it like that. I just ordered all the ingredients and will try it both ways, maybe even make my own video with changes if they work out and simplify the process.

[@geneogden8470]

@@robwasnj That would be awesome! Please let us know how it turns out!

[@musicianoffailure-3804]

So I've experimented a lot with following the exact steps from the video and another method where I only strain after blending. I find using the amylase soaked water made the oat milk WAY too sweet. Maybe that's what you want, but for me I prefer the result from straining it twice like in the video

[@robwasnj]

@@musicianoffailure-3804 so you blended them mixture then added the amylase? I'm not getting any sweetness really. I bought amylase for brewing beer in a large bag rather than opening up a supplement pill, I wonder if it's just not working. I'll have to try blending then adding the enzyme and then straining perhaps.

[@iis.1989]

This is so cool... Thank you.

[@manateekimpt]

Hi! Your videos are really cool! I'm going to try the enzyme part but I was thinking about the temperature for the digestion. Amylase activity needs a temperature around body temperature, so cooking at 140 deg F would just be breaking down the oats and denaturing/deactivating the enzymes. Have you tried it at a lower temperature?

[@wangxunan1409]

I personally blend the oats first with water and a bit of peanut butter or any nut butter for the creamy texture. And then add the α amylase. It is OK to heat the milk because α amylase is pretty heat resistant.

[@ducknamedchuck]

Thank you so much for sharing this recipe! At one point I'm confused a bit though. When you strain the oat mixture the first time (right after the enzymes did their work) you say "I'm gonna squeeze it until that water turns milky". If I get it right you discard the water of that very first drain. So I'm confused about what water should turn milky at that point?

[@cher-amirose7109]

Sounds great!

[@miguelroqueni5225]

Something similar happens with Rice Milk. Commercial rice milk tends to be sweet without any sugar added as homemade isn't I read somewhere is because they blend it for a long time until the starches release there natural sweetness. In anycase great video Sauce Stache!

[@jackiecollins7782]

Great video thks i found putting oats in freezer before mixing helps it not seperate but was reacting to oats so i ordered some digestive enzymes hoping this will help as i love oat milk will def try your recipe thx so much 💙🙏🏻

[@GabyDeGyves]

I love how excited you get about the things you make you vegan food scientist you

[@erangoldberg8378]

Very useful video thanks!

[@SauceStache]

Thank you!!

[@tamimg83]

I can't wait to try this out. My husband loves oat milk coffee.

[@SauceStache]

YES!! Make sure you see my pinned comment! haha I totally left a step out in the video!

[@lottatroublemaker6130]

@Sauce Stache, @Tammy Gardner - I don’t drink coffee myself, but I have made a latte for others where most of the liquid is oat milk. I either warm up the milk with coffee in it (let brew, then strain) or dissolve instant coffee in a little hot water and add to hot oat milk (I asked, ppl have said they can’t taste that it’s instant coffee). Then I top the cup off with whipped barista milk (Oatly), coconut cream or plant based whipping cream. I sweeten the milk if the person likes sweet coffee. Has been popular, much richer and more like if animal milk or cream has been used. I named it «Ace Coffee»! I also make Ace Tea, which I LOOOOOOVE myself! I have also made both ice cold, with lots of ice «Ace Ice...». ☺️ Give it a try! ☺️😋

[@PurrsMom]

I love oat milk coffee as well 😺.

[@lottatroublemaker6130]

YUM, yum, this looks deeeeelish, Sauce❗️❣️❗️ Sooooo beautiful❗️😋 And you said «leh-cee-teen»❗️ 👏👏👏☺️

[@drdluv]

Side comment: I love the way he talks to his fiancé. It’s adorable

[@jaymayhoi]

You’re amazing and such a wizard 🤩

[@kiwifeijoa]

Wow, innovative!

[@luvkadcl]

How is the oat milk after being kept in the refrigerator? I used a different recipe and it tasted really good, but got thick and slimy in my coffee as it sat. The oat milk as it sat in the fridge also became very thick and gelatinous like.

[@SauceStache]

So the sliminess is from the oat starches. The enzymes I added is what eats those starches and makes it sweet! No slime what so ever here!

[@adriandatura]

Would refined coconut oil be a good option instead of rapeseed oil? I already have refined coconut oil at home which is why I was curious

[@landrytheraccoon]

Thanks so much for this! I have made my own oatmilk several times and was not really digging the snot vibe. 🤢

[@shanteldavis6246]

Is there a different enzyme that you could instead? One that maybe we already have or can more easily find? Thanks!

[@markthomasson5077]

You don’t need to boil it. Better to just get it to when it starts to thicken, whisk, cool to hand hot, add amylase. Amylase definitely works, I tried it in a overnight soak for my porridge, but it came out very thin. Just made a batch with 25% red lentils, gives it a lovely pink colour, flavour and sweetness nice.

[@jenp1032]

I’m so sad I just tried making this and still ended up slimy 😭 it seemed like the oats expanded and absorbed all the water before reaching 140 and then boiling it really dried it out so that first strain was like nothing! Ill have to try again with more water

[@brendac2031]

Wow neat!

[@SauceStache]

Thank you!!!! Its cool!

[@njabir7569]

I love thisss food

[@leehyatt76]

How do you recommend you store this milk? Other oat milks I’ve made have only lasted for 2 days. Do these added ingredients help extend its “shelf life” any?

[@nicoledaniels4821]

I see you have Funky Chicken Coffee for the Trade. That coffee taste great! I’m impressed with the science of this oatmilk. I wonder if this would work with Flaxseed milk.

[@rhaksha6103]

Hi! Great video! Just want to ask if i could forgo using soy lecithin? Any substitutes? Because I'm having a hard time looking for a good soy lecithin. Thanks!

[@loganatordude3669]

I’ve been struggling to convert Dobson Units into Mg, because I have an amylase blend that does not include information in DU. So it’s not Dobson Unit, that’s used to measure gases, it’s actually “Alpha-amylase Dextrinizing units”. Hope that helps.

[@juanitapearl7801]

THANK YOUUUUU

[@codyscottrose4739]

Amazing

[@SauceStache]

Thank you!!!

[@cheyennewilliams5705]

Red rooster coffee is made in our tiny hometown of Floyd VA! Small world. Great video!

[@UncleLousKitchen]

Ha! I told you you're a scientist! that enzyme intro proved it

[@Daniel-we4bo]

Didn't think I'd have this issue but it's too thick 🤣 Would you suggest lowering the oil and xantham gum for a thinner milk?

[@TriggaTreDay]

Great video as always! Could you perhaps do a video listing out/showing all of the ingredients that we would need to achieve most (if not all) of your recipes? Kinda like vegan must-haves.... I bought Xanthan gum a few years back and never used it in my food because I didn’t know how to, but I used it for a cosmetic product experiment I was doing. You seem to have used it in quite a few of your recipes. I’m really just interested in peeking into your kitchen cabinets. 😁 please tell me what I need to buy Sensei Sauce Stashe!!!

[@SauceStache]

I got something in the works that'll help for sure!! I'm going to be going over all of the ingredients I use!

[@TriggaTreDay]

@@SauceStache 🙏🏾🙏🏾🙏🏾🙌🏾

[@ashnamehta7544]

@@SauceStache Would it be possible to get nutrition breakdown?

[@akku97]

Wait, what did he mean when he said “things went down recently in the plant based milk world (paraphrasing)”? I understand he couldn’t say it in the video, but can someone give a gist?

[@SauceStache]

An oat milk company was raising capitol to expand and they took money from a massively trump backed firm, that is also very prevalent in the factory farming industry. I know there is more to the story but that is what I know.

[@akku97]

Sauce Stache : oh yikes. Yeah I can see why people would get up in arms about it. And seeing your description, the brand under fire looks to be Oatly which I hear has some of the best oat milk on the market. I’m glad you put out this alternative. Thanks for the explanation!

[@kennethmaese4622]

Sauce Stache that’s basically the drama of it all

[@christineceriani4082]

I had also heard that ( this company) joined with a company that is deforesting the Amazon. Not good.

[@mccauleyconor]

So Oatly sold a 10% share of the company to Blackstone/a group led by Blackstone. One of the main issues with Blackstone is they also have shares in a company that ships soy out of South America and all the ethical questions that raises. Personally I think there are no large investment firms that are vegan. I also think people need to realise that a lot of other companies have sold shares to Blackstone. Companies like Kelloggs, birds eye and many more.

[@Mimijona]

I only have xanthan gum, but don't have soy lecithin, would it still work to emulsify the oil somewhat? I have added oil to oat milk before not making this fancy version and it was fine and didn't separate.

[@francommentsonyutup]

is there some way to make it last more than 3 days? Thanks for this video, oats are really cheap in my country so they became my "go to" for vegan milk

[@MementoMori1849]

Wow, this is gold! I'm wondering if this milk works for doing latte art, please help me, cause oatly it's so expensive where I live ($50 dollars per box, plus shipping). Sorry for my bad english and thanks for your amazing content.

[@sophiahernandez963]

If mine gets too concentrated (from boiling, etc) can I blend with water at the end? Or does that defeat the purpose of the incorporation via boiling/blending process?

[@meganfreeman8509]

Is the 8,000 DU amount of amylase crucial for this to work? I just made a batch of this using the same amount of grams of digestive enzyme but mine didn't have as much amylase and it came out slimy still. Why not just use straight amylase powder? Thank you to anyone who can answer my question!

[@isabellagurnick455]

brewing stores will usually sell amylase for a lot cheaper than buying it as digestive tablets!

[@JonnyD000]

How long does this take to make? And how different do you think it would be if the lecithin was left out?

[@darling1045]

Do you think you can leave out the soy lecithin? I have the rest of the ingredients. I made some oat milk today (not this recipe) blended with cashews and added canola oil and it seems to be keeping, maybe from the emulsifiers from the cashews

[@fleebikergirl]

Mine seemed a little “grainy “ . On the last step in the blending, should I put the oats in the blender? Or just the water? Thanks

[@FarlzBarkley]

Any recommendation for using liquid sunflower lecithin as opposed to a powdered lecithin?

[@axlengland]

They work the same, however I believe you need to add more powdered lecithin to achieve the same result. If you look up alternative baking ingredient functions it should give you a numerical answer.

[@kryssy46]

Loved this! Will try as oat milk is my daughter’s fave. Throwing this out there. Do you have any good information on making plant based yogurt. I’ve realized it’s more complicated than dairy yogurt.

[@SauceStache]

You'll love this!!!! I haven't actually tried yogurt.. yet hahah but I'll definitely start thinking about it!

[@colleenacourtney]

kryssy46 Soy yogurt is super easy and tastes really good. You just use soy milk that only contains soybeans and water and a probiotic capsule emptied into the milk. I use mason jars. Stir or shake and then put on yogurt setting in instant pot for 10 hours.

[@TheShoemakerb1]

Coincidence. Just the other day I was browsing around and saw a KZbin video where an Indian woman made yogurt from chickpeas using only...chickpeas! I've forgotten her name but she shouldn't be too difficult to find, she's the only one. FYI: I followed her instructions and it worked. I thought it came out too thin and didn't have much flavor, but I've thought of how I could idiot proof it and will try again.

[@MarvinRoman]

Anybody have recommendations for who to source the amylase from? I bought a distillers amylase formula and it didn’t seem to work at all to reduce the starches to simple sugars. It remained slimy and there wasn’t any sweetness.

[@Shuttle9]

How do you level out the oat film/bitterness? I made some and it turned out tasty but the oats leave a bit of a bitter aftertaste

[@rendy8805]

Thank you for sharing this recipe! I find that adding this oat milk to coffee sometimes make it very acidic (even though it is not curdling), and I read that most commercial oat milk use phosphate additives as acidity regulator to prevent this from happening. Do you have any tips to avoid acidic oat milk latte?

[@axlengland]

you can add calcium carbonate to neutralise acidity. Many commercial plant milks have this ingredient or similar. The other recommendation is to heat (foam with heat). It changes the way bonds are formed and makes a nicer coffee or latte.

[@Jana-ef4ig]

Does it froth well in an espresso machine without the steam wand? I have the philips 3200 espresso machine.

[@oswaldj.bien-aimepronounce4802]

@Sauce Stache Can you try this same method with an Almond Cow machine?

[@iampreciouswalker]

Hi, how long does this last in the fridge? Also, is there a substitute if you’re soy free?

[@MaxInNewZealand]

Mine tasted of rapeseed oil (I used extra virgin cold pressed), did I not emulsify it long enough? Also mine was still a bit slimy, I think it's because of the heat, which you missed in this video? Thanks for the inspiration though, I had given up on home made oat milk before but now there is the possibility for a diy non slimy, non splitting oat milk, I have hope again

[@oceanlive100]

hi can i use guar gum as the thickener.thank you simon

[@MichaelRpdx]

Which model of Blendtec do you have there? We're comparing.

[@sarabeth641]

Hey Mark! Great video. I was wondering if you knew of a good enzyme tablet/capsule without gelatine.

[@tinafrus7249]

I looked on the internet for plant-based amylase or digestive enzymes and there are many options available.

[@sarabeth641]

@@tinafrus7249 Buying supplements can be really sketchy at times, so I mainly just wanted a good recommendation.

[@margarett_b]

One technical question: what do you think about using guar gum instead of the xanthan one? I have some lying around and no idea what to use it for XD

[@SauceStache]

You could totally use guar gum. Guar and Xanthan Gum work pretty similar. In this recipe they will work fine interchangeable. You might have to play around with the amounts though. Start with a little gum and add it until the texture seems right. The only difference is if you use this as a coffee creamer or cook with it. The guar gum might not stand the heat as well... BUT I havnt tested so it could totally work fine, but a hypothesis.

[@Rockshredder]

Do you you have a recommendation for a nut milk bag on Amazon please?

[@mlowes23]

Amazing, really excited to try a non-slimy oat milk!! Is it dextrinizing unit, not dobson unit? Anyway not important. Also, be wary of some enzyme capsules aren't vegan friendly, so check the label! Almost purchased some that weren't even vegetarian-friendly

[@mlowes23]

I wonder if you could use distillers glucoamylase, if that would achieve the same outcome?

[@jasminatf]

Can I skip the soy lecithin and/or the xanthan gum? Both are pretty hard to find near me, especially the former

[@CassandraMac]

Awesome self sufficient version. I'll be trying it but mostly still buying oat yeah

[@SauceStache]

Its soo good!! Definitely give it a try... its good if you already have the stuff and are in a bind! lol

[@CassandraMac]

@@SauceStache Totally. I am a creature of convenience a lot of the time haha. I love your channel and would love a meta analysis on all the dudes that considered veganism after watching 🙌

[@jackiecollins7782]

I am confused when u are draining oats are u just squeezing oat milk water down sink ? N then put oats in the bag into cold water ? Thx

[@kdrguru]

Stache , can you do a blender review against vitamix and kitchen aid?

[@Waynsong92]

Hey, can I skip the soy lecithin? And just use Xantham Gum + Oil? Anyone knows or care to advice? I don't hv Soy Lecithin (also not interested in buying just for this recipe and hv massive left overs).

[@maahsakhan1860]

Can we boil this milk like the store bought one

[@clintonherring]

I was looking for the almond cow device and can't find any of the videos from the channel?

[@MrMusickey]

Can I ask why it has to be drained immediately after enzyme breakdown?

[@ritaordayalock4950]

What can I use to replace the soy lecithin? It's the only thing I don't have...

[@eileentoledoperez2476]

You can grind the oaks first before you cook them which will make it creamer.

[@haughtable]

I love your vids, but I make oat milk every other day in my Soybella but recently added hemp and the creaminess kicked up! Just in case you want another ingredient to play with.. Cheers!

[@SvenFx-22]

What is the recipe you use for your soybella i have one and the recipe is just ok so if you have a better recipe for soybella i would really appreciate it. Thank you

[@kavin1384]

Hey !! I'm new to your channel and I have a question. Could I leave the soy lecithin and oil if I am okay with the milk being watery ? Hope to hear from you. 🙂

[@SauceStache]

yeah totally. The texture is up to you

[@vengoadorarte]

Can I use coconut oil instead of canola oil?

[@nmequen6224]

Could I make powdered oat milk from this maybe? Im thinking of trying to make oat milk chocolate. Then i would stop the process before adding fats and dry it probobly?

[@makustwin2911]

I've got for you different preparing tips to make creamy, sweet oat milk. It is simply and need less preparation. Only difference is using two different enzymes. First is alpha-amylase (liquid) which is added during heating up oats in water to boil. Then you wait till it has 50-60 C. Its time to add second enzyme called gluco-amylase. After one hour blend this with emulsifier like xanthan etc. and here you go. Delicious.

[@BarbaraBlackwell__SanDiego]

Are you omitting the oil? I would really like to find a way to avoid it.

[@donnabrooks1173]

Hi. This sounds good. Although I like the video, this is more than I would like to do to make oat milk.

[@radoslavkaracic2865]

I would beg for an answer, what kind of water did you use ... living or dead .... antioxidant or oxidative water ... because it is important to me how much I will soak the oatmeal in that water ... I wish you all the best

[@VivekJain6]

I was sad that youtube decided to stop showing your videos on my home page. Then today I was like, whats the vegan food scientist dude's name? After 5 minutes of googling, here I am. :)

[@MegaFun000]

So would adding more baking powder help with the froth?

[@SauceStache]

it would, but then you would get a really funky taste.. there is a balance

[@leahk5615]

Awesome! Can't wait to try this recipe. Can you do a video for how to make soy milk that tastes like Silk brand? I've tried making my own but it just tastes like warm bean water D:

[@LPempty]

I noticed that you can buy amylase online on its own. Is that the only enzyme you really need. Would that work or mess it up?

[@victoriakathleen01]

That would probably work, but depending on what you buy, it could actually be cheaper per batch to just get digestive enzymes :)

[@i.a.m5957]

Want to try your recipe but I’m lost when it comes to your measurements in grams. How many teaspoons or tablespoons is that? Pls help. Thx