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!
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
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!!!
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!
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!
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.
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!
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!" 😬
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 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?
@@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.
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.
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.
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.
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.
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?
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.
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
@@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.
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
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.
@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! ☺️😋
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?
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.
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.
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?
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.
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!
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.
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?
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
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. :)
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!
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.
Add some soaked macadamia nuts at the beginning and this will have all the essential amino acids and improve the texture and 'milkiness' of the mix. Then you don't need the emulsifiers keeping it more natural.
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!
I have used cashews to thicken the milk. It works. No soy lethicin, xanthan gum. I use 1/2 cup - 1 cup cashews. This depends in how much I am preparing.
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!
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
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:
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.
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 💙🙏🏻
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.
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.
Coincidence. Just the other day I was browsing around and saw a RUclips 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.
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!!!
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.
@@Soul_Younes I have a book about grains and herbs. Oats are good in a soup if someone has chest pain and a sore throat. They are also useful in the treatment of stomach and duodenal ulcers. It regulates digestion so that it is good for people who have lose motion or constipation. They are also great for people who have diabetes, rheumatism and diseases of the kidneys and blood circulation. So, all in all, I would say the slime develops from the fiber of oats. It's a pity to remove it. Why not take advantage of its benefits?
@@sandracarli1110 a cold glass of slimy oat milk doesn't sound good for breakfast. And I consume oat milk daily. Though this formula Sauce Stache has presented is a fine opportunity for experimentation. Just make a variety of it that keeps the slime texture for your self.
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.
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.
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.
@@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 🙌
We have amylase in our saliva too! Digestion starts in the mouth. Carnivores don't have this, which is partially why cats have such a hard time chewing bread lol.
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?
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.
I thought canola oil is just the culinary version of rapeseed oil (the latter which is used in industrial applications and is toxic). All oils have some potential issues, so go lightly on all of them, probably.
I liked the video because I like SStache's style, but I probably will never follow this recipe. I like the down and dirty slimy easy oat milk with oats, water and a high speed blender.
I'm too immature, I love seeing Sauce Stache making plant based milks, but I just laugh too hard when he says "Nut milk bag". I wonder if he's ever going to do a plant based milk toggether with that shaving add. I would not be able to handle my sh*t.
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.
Oatly are revolutionising the milk industry in a way no other brand has even come close to, in a way that will actually make a huge difference. I support their decision fully, and will continue to buy from them.
I’m so confused. I’ve tried to follow this step by step twice now and my oat milk is still super slimy. Very glad you made this video, but it would be so helpful if you could add the steps in order. I just bought all these ingredients mentioned plus a ton of oats thinking I might save a few dollars but now I’m just wasting oats lol - please help!
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?
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.
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
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.
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
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
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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!
Oh, thx!
Thank you; I can't wait to try it 😊
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
Please make oat ice cream 🍨
Basically this step comes after the step @ 2:41
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!!!
1-11/4cup? what is it? Is it 1/4 or 11/4 😅 sorry i don't use cups and dsp?
I’m guessing they meant to type 1 and 1/4 cups and 1 teaspoon (tsp)
Was literally researching how to make a barista version yesterday but ultimately gave up. Thanks so much for doing this!! Brilliant timing
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!
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!
Thank you for sharing your tip , is that table spoon of protein per cup of liter?
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.
Did you soak them in the fridge?
Genius!!!!!!!!!!!!!!!
Didn't the yeast taste weird in there?
Yeast is just yeast. Did you use instant yeast?
How much yeast did you use?
Raw soaked and rinsed (peeled) almonds with fresh coconut blended with water and a date makes the best milk. Super frothy and extremely delicious.
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!
Thats awesome!!! Thank you so much as always!!
Yes, without science we all gonna be Thomas Alva Edison of the oatmilk
OMG you did it. I've been wondering how to make plant milks at home that are stabilized. THANK YOU!
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!" 😬
hahahaha
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.
you can actually add approximately a tablespoon of pea protein into your oat milk and it works wonders for making it frothy!
@@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?
@@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.
2-stage baking powder still does the first stage.... so it would still foam when moistened
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.
hahaha I love that!! Thank you. I would love to work with some science channels! That would be a blast
Scishow would be amazing 🤩
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.
@@SauceStache i bet sci show would be all over that, with hank green
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.
maybe just dehydrate it?
YES! I needed this, we ALL NEEDED THIS. Thank you sauce stache.
Thank you!!!!! Enjoy!
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.
Yup...he’s right. I never had oatmilk like this... great videos as always!!!
Thank you!!! most store bought oat milk is actually made this way! crazy right?
Sauce Stache 🤩💯
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.
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?
Id like to no this to
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.
@@robwasnj That would be awesome! Please let us know how it turns out!
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
@@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.
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
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.
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
Yea he’s not very clear on that :(
I love how excited you get about the things you make you vegan food scientist you
I can't wait to try this out. My husband loves oat milk coffee.
YES!! Make sure you see my pinned comment! haha I totally left a step out in the video!
@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! ☺️😋
I love oat milk coffee as well 😺.
Side comment: I love the way he talks to his fiancé. It’s adorable
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?
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.
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.
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!
brewing stores will usually sell amylase for a lot cheaper than buying it as digestive tablets!
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?
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.
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!
Sauce Stache that’s basically the drama of it all
I had also heard that ( this company) joined with a company that is deforesting the Amazon. Not good.
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.
Thanks so much for this. It's amazing how good it is. Actually works!! You're a legend
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?
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
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
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. :)
YUM, yum, this looks deeeeelish, Sauce❗️❣️❗️ Sooooo beautiful❗️😋 And you said «leh-cee-teen»❗️ 👏👏👏☺️
Ha! I told you you're a scientist! that enzyme intro proved it
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!
Thanks so much for this! I have made my own oatmilk several times and was not really digging the snot vibe. 🤢
Mate, I love your approach and how you document your learning journey
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.
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?
Add some soaked macadamia nuts at the beginning and this will have all the essential amino acids and improve the texture and 'milkiness' of the mix. Then you don't need the emulsifiers keeping it more natural.
This is so cool... Thank you.
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!
If we wanted to keep it more whole food, I’m guessing we could add some soaked cashews to thicken?
It would still be slimey, only thicker. There is nothing wrong with or unhealthy about enzymes.
w/ e I meant instead of the emulsifiers that he uses to thicken :)
I have used cashews to thicken the milk. It works. No soy lethicin, xanthan gum. I use 1/2 cup - 1 cup cashews. This depends in how much I am preparing.
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!
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
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:
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.
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 💙🙏🏻
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.
You'll love this!!!! I haven't actually tried yogurt.. yet hahah but I'll definitely start thinking about it!
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.
Coincidence. Just the other day I was browsing around and saw a RUclips 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.
could Sunflower Lecithin be used instead of the soy version?
absolutely
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!!!
I got something in the works that'll help for sure!! I'm going to be going over all of the ingredients I use!
@@SauceStache 🙏🏾🙏🏾🙏🏾🙌🏾
@@SauceStache Would it be possible to get nutrition breakdown?
Any recommendation for using liquid sunflower lecithin as opposed to a powdered lecithin?
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.
Red rooster coffee is made in our tiny hometown of Floyd VA! Small world. Great video!
That oat slime is actually very healthy for the stomach.
I'm guessing you mean the colon, and yes fiber!
@@Soul_Younes I have a book about grains and herbs. Oats are good in a soup if someone has chest pain and a sore throat.
They are also useful in the treatment of stomach and duodenal ulcers. It regulates digestion so that it is good for people who
have lose motion or constipation.
They are also great for people who
have diabetes, rheumatism and diseases of the kidneys and blood circulation.
So, all in all, I would say the slime develops from the fiber of oats. It's a pity to remove it. Why not take advantage of its benefits?
@@sandracarli1110 a cold glass of slimy oat milk doesn't sound good for breakfast. And I consume oat milk daily. Though this formula Sauce Stache has presented is a fine opportunity for experimentation. Just make a variety of it that keeps the slime texture for your self.
@@williamberry4597 Hey, feel free to do as you please.
Relax, it's just starch. Save the starch for oatmeal.
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.
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.
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.
Are you omitting the oil? I would really like to find a way to avoid it.
Hi. This sounds good. Although I like the video, this is more than I would like to do to make oat milk.
Awesome self sufficient version. I'll be trying it but mostly still buying oat yeah
Its soo good!! Definitely give it a try... its good if you already have the stuff and are in a bind! lol
@@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 🙌
We have amylase in our saliva too! Digestion starts in the mouth. Carnivores don't have this, which is partially why cats have such a hard time chewing bread lol.
I was looking for the almond cow device and can't find any of the videos from the channel?
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
Is there a different enzyme that you could instead? One that maybe we already have or can more easily find? Thanks!
Very useful video thanks!
Thank you!!
Can I use coconut oil instead of canola oil?
I have to inagine the enzymes would elevate vegan butter with the conversion of sugars, as milk has a natural sweetness too! Have you tried this yet?
You can grind the oaks first before you cook them which will make it creamer.
I love thisss food
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?
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.
Just gonna say it: Oatly.
DING DING DING
What did they do?
@@holopleasures4011 They sold part of their company to an investment firm ran by an outspoken Trump supporter.
@@zrobeast I believe there was also something about them being involved in deforestation...
ETA: "them" being Blackstone
Oatly is a massive ripoff.
I thought canola oil is just the culinary version of rapeseed oil (the latter which is used in industrial applications and is toxic). All oils have some potential issues, so go lightly on all of them, probably.
Carbs and sugar are worse than oils, tbh. Thats what oat milk is essentially.
Did you miss including the xantham gum?
I liked the video because I like SStache's style, but I probably will never follow this recipe. I like the down and dirty slimy easy oat milk with oats, water and a high speed blender.
I swiped up 2 get here 🥺👏👏
YESSSSSS!!!!!!! I love the swipe but dont want to abuse it hahah
I'm too immature, I love seeing Sauce Stache making plant based milks, but I just laugh too hard when he says "Nut milk bag". I wonder if he's ever going to do a plant based milk toggether with that shaving add. I would not be able to handle my sh*t.
Sounds great!
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.
Amazing
Thank you!!!
Oatly are revolutionising the milk industry in a way no other brand has even come close to, in a way that will actually make a huge difference. I support their decision fully, and will continue to buy from them.
I’m so confused. I’ve tried to follow this step by step twice now and my oat milk is still super slimy. Very glad you made this video, but it would be so helpful if you could add the steps in order. I just bought all these ingredients mentioned plus a ton of oats thinking I might save a few dollars but now I’m just wasting oats lol - please help!
yeah I made this too and it's a weirdly thick milk. blech. i added a bunch of water to my batch. not trying this again! maybe with less xanthan gum.
Maybe your bacteria is dead
Same my oats are still slimy i don't know what i'm doing wrong
Wow neat!
Thank you!!!! Its cool!
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?
It's not frothing, because you didn't add enough oil. There is a very precise percentage of oil, that makes it frothable.
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?
That would probably work, but depending on what you buy, it could actually be cheaper per batch to just get digestive enzymes :)
This is fascinating...once. I can't see doing this every few days! What would happen if I put all of it into the Soyabella? Not much, I'm guessing.
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
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.
You’re amazing and such a wizard 🤩
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
I'd love to see if you could ever make a vegan version of Vienna sausages. :)
Second this!
missed the name of the enzymes you used
Wow, innovative!
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.
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
I wonder if you could use distillers glucoamylase, if that would achieve the same outcome?
THANK YOUUUUU
Has anyone tried this recipe using the Almond Cow machine to cut out either of the nut bag steps?
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
What’s the soy Lecithin for?
@Sauce Stache Can you try this same method with an Almond Cow machine?
Really hoping sauce stache sees this qu... has anyone tried to can this? it would be so clutch to have it pantry safe
I let my oat milk sit over night, I drain the oats and then added water .Why did my oat milk separate? Why was it also grainy?
Can I skip the soy lecithin and/or the xanthan gum? Both are pretty hard to find near me, especially the former