Many people are surprised when they make oat milk with the Chufamix . The natural milk is denser than industrial milk (which comes in brick form) and also when you heat it up, the natural version gets even thicker … Some people ask us ” Why is this? Am I doing it all wrong? “. The answer is : “NO!”
Why natural oat milk is so dense :
Oats, like chia and flax, contain natural fiber (mucilage) which function as natural thickener. According to wikipedia, “The mucilage is a glutinous plant substance that acts as a natural thickener”. The thickening effect is triggered either by prolonged soaking , or when any of these foods are mixed with hot water.
When the beverage is sterilized, pasteurized and/or homogenized, during the industrial processing procedures, these substances (mucilages) disappear along with many other nutrients.
When we compare the industrial version of oat milk to the natural one, it’s chalk and cheese. Totally different in texture, flavor and not to mention nutritional characteristics. Homemade milk contains the majority of the nutrients, while industrial milk, organic or not, loses up to 50% thereof. It is like comparing homemade orange juice to pre-packaged orange juice which can last for up to two years on a store shelf. They are totally different products.
The same applies to all other vegetable milks. Even when environmentally friendly raw materials are used, industrial processing causes any vegetable milk to lose its natural characteristics and all of the flavor and nutritional values that make each milk so diverse.
That’s why when we make fresh oats milk at home by hand, the mucilage starts to thicken the milk as it is an active ingredient. It is present in the milk and ready to be activated by heat, giving oats milk its personality, which is connected to its dense texture. Anyway, if you like the lighter texture , it’s easy to obtain. Let’s see how:
Tips to control the density of oat milk
The basic recipe suggests using 50g of rolled oats and a liter of hot water between 60-70 °C. When following these guidelines, the milk will be substantial, but not overly thick when warmed up for consumption. Most people fall in love with this recipe. Especially when cinnamon and lemon peel are added…
If you prefer a less thick version, here are three alternatives:
- Use less oats.
- Use the same amount of oats ( 50g ) but with warm water (between 30-50 ° C).
- Leave the oats soaking overnight in the filtering glass with hot water (70ºC) and mix it the following morning. During this process the mucilage will thicken a little, but in the case of oats, it’s not a very significant change.
I personally prefer to use hot water because it gets a thicker and tastier milk.
Other uses for the thickened oats milk:
Turn the problem into a virtue! The natural oat milk is perfect for making bechamel, croquettes , creams and desserts like rice pudding… You have some recipes about how to recycle the pulp in this link. Enjoy!