Oat Milk
For the at-home non-dairy milk-maker, there are a plethora of milks to be made.
What's specifically great about oat milk: creaminess, nuetral taste (which makes it fantastic for cooking), and actual fiber content because the oats are not strained out. Add in the miso, which supplies B-12 and the digestive benefits of fermentation, and you've got some damn fine non-dairy milk.
But shake before serving! It keeps well, but separates quickly and looks kind of weird-- Give it a shake and it's creamy and perfect all over again.
Prep Time: 10 minutes
Cooking Time: none
Servings: Varied
Ingredients:
3 Cups Very Hot Water
1 Cup Rolled Oats
2 Tsp Sweet White or Barley Miso
Combine all ingredients in a container with a lid, being sure that miso is dissolved. Cover tightly and refrigerate overnight. In the morning, blend until smooth in a blender or food processor. Keeps for one week. Always shake before serving.
Categories: Wheat Free or Optional,Dairy Free or Optional,Food for Tomorrow,Egg Free or Optional,Nut Free or Optional
Can you give me an idea of how I might 'fortify' these non-dairy milks with vitamins like A and D and also calcium? I have a toddler on the GFCF diet and I want to make milk for him since it's cheaper--but the milks you buy come already fortified with all that good jazz. For an adult it's fine to not have all those extras, but my toddler doesn't eat very well and I'd like to know if you had any thoughts on how to do this (besides just giving him supplements). He likes his milk, and it's a great way to make sure the vitamins and calcium are actually absorbed.
Thanks for reading,
Victoria
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really interesting question. tahini is an excellent source of calcium and can be whisked into non-dairy milks to make them richer, so that might be one option-- if he likes the taste. as for vitamin A, maybe sweetening the milk with something really full of the stuff-- like fresh carrot juice-- would do it. for vitamin D, my first reaction is to suggest that you bring him outside for 15 minutes per day, as that is supposed to be a much better way to get it anyway. (i know that's not really an answer to your question, but i have no idea how to fortify with vitamin D, so i'm grasping!)
thanks for asking that. good luck
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Those are all great ideas. My son loves tahini and eats is on his rice crackers and in his rice porridge all the time, so maybe I don't even have to worry about it in his milk at all. He drinks 8oz of carrot juice a day and has a vitamin A vegetable pureed into his morning porridge, so that takes care of that. I'm still worried about vitamin D only because we live in a cloudy state and the sun doesn't make its appearance until later spring and stops early fall. But I'm sure I can just give him an actual supplement for that.
Thank you for your answers, and thank you for reading!
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Vitamin D is available in liquid form. It has a coconut oil base and is tasteless. I live in a Northern Latitude and put a couple drops in a beverage every day.
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I LOVE this idea, I hate straining out the milk, it never works well. I'm soaking the oats right now.
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Mine turned out thick. I'm going to add more water, it's like a shake, but not sweet. Any advice?
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Thanks for the great recipes- I love the nut milk and this oat milk recipes- I find this recipe is better if you grind the oats with a coffee grinder first- it makes for a smoother milk. (same goes for rice milk.)
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OK, so I discovered how to 'fortify' homemade milks. At the health food store, in the nutrition section, there are many options for either liquids you can put into the drink itself or pills or drops you can take WITH the milk. I got my son "Milk Free LIFE Time Kids' liquid calcium magnesium citrate" in 'cherry' flavor. The list of things that are NOT in it is longer than the list of things that ARE. It takes two tablespoons per serving to fortify each cup of milk and contains nearly 100% of everything found in fortified cow's milk. So if anyone is making homemade grain or bean milks for their children and are concerned, they can look around for products that will naturally and/or organically fortify individual servings of milk (the bottle also says it works well in juice).
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thank you for posting -- that's some interesting information.
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Will this work with steel cut oats?
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no, they would be too hard.
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I'm wondering, would this work okay with instant oats?
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