Oat Milk

1. Blend – Add 90 g (1 cup) rolled oats, 960 ml (4 cups) water, the date (if using), salt, and vanilla (if using) to a high-speed blender. Blend for 20–30 seconds only. Do not over-blend — over-blending makes oat milk slimy.
2. Strain – Drape a triple-folded cheesecloth or clean thin cotton cloth over a large bowl. Pour the blended mixture through and squeeze out as much liquid as possible. For clearer milk, strain a second time.
3. Chill and Store – Transfer oat milk to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use as it separates naturally.

Common Mistakes:

• Over-blending — blend for 20–30 seconds maximum. Longer blending breaks down the starch and makes the milk slimy and unpleasant.
• Not straining enough — squeeze the cloth firmly to remove all oat pulp.

Notes:

• Do not heat oat milk in a saucepan — it thickens and becomes gelatinous. Warm gently in the microwave instead.
• Use certified gluten-free oats if you need the milk to be gluten-free, as oats can be cross-contaminated.
• The leftover oat pulp can be added to oatmeal, baked goods, or smoothies — don’t waste it.

Storage:

• Keeps in a sealed jar in the fridge for up to 5 days. Shake well before each use.

Tips:

• Use ice-cold water when blending — it helps reduce sliminess.
• Reduce water to 3 cups for a thicker, creamier milk great for coffee and lattes.