On Wed, 12 May 2021 09:03:57 +0000 (UTC), RJH
wrote:
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.
Understood but because they don't have the same levels of fat and that
fat is being broken down into tiny particles that can pass into the
bloodstream, rather than being passed out, I'm not sure it would have
the same 'issues'?
Not sure about heat treating but that
wouldn't surprise me for 'long life'.
Yes, it could well be pasteurised (is a field of oats 'a pasture').
;-)
Although it doesn't affect the taste,
Or not in any way that makes it perfectly palatable.
As I mentioned, a very fussy (how he has his tea) friend said it made
his tea taste like porridge but I get very little of that and even if
I did, I wouldn't mind (considering the bigger picture etc).
the 'slurry' is one of the downsides of home made . . .
Yes, I noticed that but it's nothing that a little shake of the
container before use doesn't solve (like non homogenised milk etc).
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.
Yeah. Ironically, unlike most carnists who are *hoping* they get
enough B12 from the meat they eat (hoping that in turn is fortified
with food additives, ground treatment or skin implants and digestive
implants), vegans eat many foods that *are* fortified with B12, as has
been proven by our recent blood tests. When you challenge the trolls
re *their* B12 levels they offer no actual proof and so could easily
be in the 40% of the population (few of whom are vegan statically) are
B12 deficient?
I've refined my process and it's made the texture a lot better. By volume, 1
part oats to 6 parts water.
Oh, weren't we at around 3 :1 previously?
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 used a fairly fine (stainless) sieve but I think that was too
coarse. Still not a real problem in use though, given I may well be
eating oats in any case. ;-)
I'll do that twice. Still not perfect but getting there.
Cool. ;-)
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 :-)
Oh, I didn't know that (I previously bought Sainsbury's own / white
label stuff before daughter got the oats from Aldi) and they are
cheeky eh. ;-)
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.
Excellent. And that's the point isn't it, it's a bit like this:
https://ibb.co/VYMxVhZ
I have a feeling that a cheaper, smaller oat might be better for milk -
That's what I thought when I first opened this Kavanaghs, a bit too
good to blend ... as compared with the cheapo (well, 'Basics', I don't
even how they compare, piecewise): checks
https://tinyurl.com/3tamt74w (11p/100g versus 16p/100g at Aldi).
the economy oat Ready Brek dust-like substance.
Yeah (long time since I've had that).
I'll give it a whirl next
time, and drive the price right down :-)
Lol.
Now, apparently we can grow soya beans in the Uk:
https://akcagric.co.uk/blog/soya-uk-real-option
https://www.soya-uk.com/soya/
And I've grown plenty of beans before. ;-)
Cheers, T i m