Make your Own Oat Milk
Oat milk is very creamy and the enzymes in the miso helps to liquefy the grain and also acts as a light sweetener as the mixture ferments slightly overnight. If you don’t add the miso it gets very glutinous and , to my mind kind of nasty.
4 cups hot water
2 cups rolled oats
1 tsp vanilla
1 tsp white miso
Cook the oatmeal in the water for 10 minutes over low heat. Stir in the vanilla and cook 2 more minutes.
Take off the heat and transfer to a glass or ceramic bowl. Cover with a clean towel and set aside at room temperature overnight.
In the morning, pour into a blender and blend until smooth. Let it rest in the blender for about 15 minutes, then carefully pour the liquid off the top, leaving the sediment behind.
Refrigerate in a tightly covered container.
Tips
If you have a Champion julicer, use it to do your pureeing and there will be little of the sediment left.
You can do this with the Scotch type oatmeal (oat groats) but you’ll need to add more water and cook it longer.
To sweeten more, add brown rice syrup or agave nectar. This milk will keep refrigerated for about a week
Tags: dairy substitutes, oat milk