(yes, it even uses less water in water-scarce places)

  • Dessalines@lemmy.ml
    link
    fedilink
    English
    arrow-up
    5
    ·
    1 year ago

    How does it work? I’d love to not have to buy oat milk anymore, but I’ve never had good results trying to make it at home.

    • Magusbear@lemmy.ml
      link
      fedilink
      English
      arrow-up
      8
      ·
      1 year ago

      It’s pretty much a blender with a tank, a heating function and self-cleaning. It has different options for different type of plant milks, which (I suppose) change how much it heats the water and how long it blends everything. Which is pretty much what they do for the store bought oat milk as well.

      What makes the biggest difference in taste though is not the maker itself (although it does make a difference) but using Amylase when you’re done blending. It’s an enzyme that breaks starch into sugar. Without it the oat milk will probably be pretty thick or even kind of slimy. As far as I know it is also used in store bought milk to give it a natural sweetness.

      • fox@beehaw.org
        link
        fedilink
        English
        arrow-up
        4
        ·
        1 year ago

        That’s very intriguing! What brand/model milk maker did you buy?

        • Magusbear@lemmy.ml
          link
          fedilink
          English
          arrow-up
          5
          ·
          1 year ago

          I have a Springlane plantmilk maker. It was just under 200€. Can’t speak for the brand in general but I have the maker since last year and I am still happy with it.

      • 7eter@feddit.de
        link
        fedilink
        English
        arrow-up
        3
        ·
        1 year ago

        Amylase… It’s an enzyme that breaks starch into sugar. Without it the oat milk will probably be pretty thick or even kind of slimy

        oh wow that’s a good hint! Whenever i tried making oat milk myself yet it ended up either slimy or otherwise to watery.

        I wonder why i have never seen it as an ingredient in commercial plant milk yet.

        • CraigeryTheKid@beehaw.org
          link
          fedilink
          English
          arrow-up
          3
          ·
          1 year ago

          You don’t necessarily need to declare enzymes in food manufacturing. They are consumed/used/deactivated before the final product. They would be listed as “processing aids” in the process description, just like pH adjustment chemicals, activated carbon treatment, antifoamer, etc.

          Source: engineer in food industry.

          • 7eter@feddit.de
            link
            fedilink
            English
            arrow-up
            2
            ·
            1 year ago

            With answers like this I have the feeling Lemmy is finaly complete! Thank you!