Gone are the days when oat milk was a niche product. Today, the vegetable oat drink, along with other plant-based alternatives, can be found in most stores, supermarkets and cafes. So popular are they that they sometimes seem to overshadow classic cow’s milk.
There is a wide variety of vegetable drinks and they can be made from cereals, legumes and seeds. They tend to be easier to digest than animal ones and have a sweeter taste than milk, and a smoother consistency.
Oat milk is a good option for people with certain food allergies and intolerances, as it is naturally free of lactose, nuts and soy. And if it is made with certified gluten-free oats, it is also suitable for those with gluten intolerance.
In addition to tastythe vegetable alternative brings with it all the benefits of oats, and a series of vitamins that help the immune system to avoid infection and disease. Due to its richness in fiber and beta-glucans, it is a reliable source to keep cholesterol under control and healthy intestinal flora.
Due to its growing popularity, many manufacturers have their version in stores and/or supermarkets. But many times they are full of unwanted thickeners, artificial sweeteners, sugars or preservatives. Today, there are quite efficient machines for making plant-based milk, but a very simple, healthy and economical way is to use a cotton bag, cloth or clean cloth. Designed specifically for the job, they allow filter the ¨juice¨ letting go the milk Y its nutrients. And as a bonus, making it at home is even more economic for a fresh and personalized result.
For this, all you need is a high-speed blender, a vegetable cloth or bag and oatmeal, and in 15 minutes you will have it ready. However, keep in mind that it is recommended soak for 8 hours, and then discard the water. The soak helps double content minerals present in oats, such as calcium and fiber.
Ingredients for 1 liter of oat milk:
- 150g oat flakes (preferably whole grain)
- 1 liter of cold filtered water
- pinch of salt (optional)
- sweetener (optional)
The next day, drain the oats, discard the water and rinse under running water. Then dump into a high speed blender along with filtered water and sweetener or salt (to use).
Mix at high speed until completely smooth and integrated about 2 minutes, until no oats are visible. The trick is in break the flakes, for a creamy result. With the help of a ladle, remove the sediments that reach the surface.
Then, place a vegetable cloth bag (or a very fine cloth or strainer) over a wide-mouth jar or bottle. Pour the liquid to start the filtered out and separate the milk from the remains of oats. With the help of your hands, squeeze the bag to take advantage of every last drop. The surplus is oat milk.
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If you are looking for a very fine consistency of milk, repeat the filtering process 2 to 3 times and the opposite, if you opt for a coarser consistency.
The leftover pasta that remains in the bag do not throw it away. known as bagasseyou can add it to your meals for a plus of fiber and texture in pancakes, cookies, hamburgers, pizzas and biscuits.
At the time of consumesince vegetable milk settles once prepared, it is ideal shake before serving, to make better use of the content.
This recipe is the basic Formula, but you can add taste with ingredients such as cocoa powder, cinnamon, dates, vanilla essence or coconut flakes.
Being a 100% natural product with no preservatives, the duration it is limited and it depends largely on the freshness of the ingredients, the purity of the water and how they are preserved. The average duration is about 2 to 3 days (although they can last a few more days), tightly covered in a glass bottle in the fridge.
Suitable for hot or cold, it can be used as the main ingredient to prepare a nutritious porridge or chia pudding for breakfast, and different pastry or dessert recipes such as rice pudding or oatmeal custard, for extra nutrients and a delicate flavor. .
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