Homemade Oat Milk
This creamy nondairy milk is lower in cholesterol—and methane emissions—than cow’s milk. Plus, making your own is easy, fast, fun and cheap. Oat milk is great in smoothies, crepe or pancakes batters—even your morning coffee. Homemade oat milk does separate because there are no added emulsifiers, so give your milk a good shake before using.
1 cup steel-cut or rolled oats
1/4 tsp fine grain sea salt
1. If using steel-cut oats, rinse and drain them. Place steel-cut or rolled oats in a bowl and cover with water. Soak 20 minutes (and up to overnight). Rise and drain the oats well.
2. Add oats and 3 cups, preferably filtered, water to your blender. Blend on low speed, increasing the speed gradually until you reach the highest setting.
3. Place a fine sieve or a colander with cheesecloth over a large bowl and pour the oat milk through slowly, pressing on the oat pulp with a spoon to extract liquid. You may have to do this in several batches, depending on the size of your sieve. Strain the liquid up to three times to yield a smoother consistency. (Save the oat pulp for making porridge, adding to muffin or pancake batter, or folding into bread dough.)
4. Whisk in salt along with any sweeteners or flavors you may want. Some options include 1 tablespoon pure maple syrup, 1 teaspoon pure vanilla extract, or 1/4-teaspoon ground cinnamon. Pour into a clean jar and store in the fridge for four to five days.
Makes 3 cups
Adapted from Angela Liddon, ohsheglows.com
Read Greetings from the Interior in our Spring 2014 Milk Issue to learn about the climate impacts of your glass of milk.