On 12 May 2021 at 09:05:12 BST, "T i m" wrote:



Plus non-milks don't need to be homogenised so any potential risks
associated with that are eliminated and they contain 90% less
cholesterol etc.

I think they are homogenised to an extent insofar as they seem to be mixed far
more thoroughly than I can manage. Not sure about heat treating but that
wouldn't surprise me for 'long life'. Although it doesn't affect the taste,
the 'slurry' is one of the downsides of home made . . .


I did buy a new blender after you mentioned you make your own oat milk
and keep some oats in stock ready to make some more (our old blender
hadn't been used for years and leaked) but as yet we haven't actually
run out. But from our first experiment it worked pretty well and so
I'm confident it would work even better in the new blender. The only
difference may be if the oats aren't fortified with B12 like the
commercial oat milk is?

That's true. I've added bits and pieces, informed largely by ingredients lists
on cartons. But generally don't bother - just oats and water.

I've refined my process and it's made the texture a lot better. By volume, 1
part oats to 6 parts water. Put it through the blender for about 10 seconds
(I've only got a smoothie maker type thing, so use that). Then through a
filter. I've got a really fine tea strainer that clogs near instantly. But
stirring the mixture while it's in the strainer gets it through quickly
enough. I'll do that twice. Still not perfect but getting there.


Daughter has been getting us Kavanagh's:

https://groceries.aldi.co.uk/en-GB/p.../4088600056135


Yes, suspiciously close to Flahavan's, and another not-so-subtle bit of
marketing :-)

I've been using the Aldi version for milk, and the proper for porridge. Not
sure I could tell the difference in a blind test.

I have a feeling that a cheaper, smaller oat might be better for milk - even
the economy oat Ready Brek dust-like substance. I'll give it a whirl next
time, and drive the price right down :-)

--
Cheers, Rob