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Do you love oat mylk in your morning cereal? Or do you like a dash of oat cream in your pasta sauce? But the constant mountain of packaging waste and tetra packs gets on your nerves? Besides, tetra should also be specially separated and disposed of… How about I tell you that you can easily prepare your own homemade oat cream and oat mylk in just a few minutes. You only need 3 ingredients and there is no packaging waste involved. An easy step towards more sustainability and less waste.
Homemade cream and mylk made from oats
Homemade oat cream and oat mylk is produced slightly differently than the one you can buy. But it tastes just as delicious. All you need to make it yourself is water, salt, tender oat flakes, and a high-performance blender. A nut bag would not be bad, but it also works quite well with a sieve.
Another difference to the commercial version; the homemade one does not contain added calcium, as you will find with many oat mylks from the supermarket. However, if you have a balanced diet and eat enough other calcium-containing foods, this should not be a problem. More about vegetable sources of calcium can be found in this article.
It should also be mentioned here that homemade oat cream and oat mylk behave differently when heated than the products you buy. Due to home production, it is sometimes more difficult to eliminate or avoid the mucins contained in oats completely.
The homemade oat cream has a slightly thicker consistency than the purchased product. This means that it thickens faster and you may need a little more other liquid (water, broth, wine, etc.) to give your sauce the right consistency. It is also thought that you use it like a cuisine, i.e. warm it up. It cannot be whipped.
Oat mylk – unlike oat cream – is not necessarily suitable for heating. When you boil it, it turns into oat cream because of the mucins and becomes thick. I use my oat mylk mainly for cold preparations. It should be possible to add it to coffee without flocculating and thickening if you follow the procedure described here. However, homemade oat mylk is not suitable for foaming.
Homemade oat cream and oat mylk
The most popular plant-based mylk at our home is – besides soy milk – clearly oat milk. This is not only due to its delicious taste, but above all to its positive ecological footprint. Compared to other types of plant-based mylk, oat mylk requires considerably less water. Oats are also a regional cereal. Therefore it is usually our first choice.
Oats is also our first choice for our cuisine (cream for cooking), besides soy cuisine.
However, when buying oat milk and oat cream, there is packaging waste. In Switzerland, it is also not so easy to recycle tetra packages. With respect, you have to go to a special collection point. However, these are scattered quite sparsely and if you have to go somewhere else to recycle every kind of waste, then it becomes tedious.
Another point that bothers me, especially when buying oat milk, is the sugar it contains. The fermentation during the production process builds sugar. The sugar content can vary depending on the product and the company. And there are now also products that do completely without sugar, such as oat mylk from Alpro or Provamel. (No advertising or sponsored mention. Both products come from the company Danone if you pay attention to who makes the products).
For this reason, I have come to the conclusion that homemade oat cream and oat mylk is the better choice here. You know what’s in them, you choose your own ingredients and there is no waste.
How to make homemade oat cream and oat mylk
When producing homemade oat cream and oat mylk, there is a striking difference to be noted. With oat cream the oat flakes are processed with warm water, with oat mylk with ice-cold water. Since you want the oat cream to have a slightly thicker consistency, it is a good idea to let the oat flakes soak in warm water. You do not want this with oat milk, so do not soak here.
However, the technique is ultimately the same. You mix the oatmeal with water. Coldwater for the oat milk. For the oat cream, 50% hot water and 50% regular room temperature water. For the oat cream, you let the oat flakes soak in hot water until the water cools down (approx. 10 to 15 minutes). Then you mix it and pour the mylk/cream through a nut bag or a fine-mesh sieve. It may be useful to filter a second time to eliminate even more oat residues. When using the nut bag method you should be careful not to wring or press the nut bag. If you do so, it will allow mucins to get into the oat mylk (I have actually just learned this).
How to make oat cream
- let oat flakes soak in hot water until water is no longer hot.
- mix (about 1 minute with a powerful mixer)
- pour through a tightly meshed sieve or nut bag, do not milk, wring or press
*Please note that, due to the soaking process the oat cream will still remain slightly slimy when warming up. Personally it doesn’t bother me. I find it turns out quite creamy. But if you want to reheat a sauce where you used homemade oat cream, it can change in texture and become less creamy and more slimy.
How to make oat mylk
- use cold water, it is best to put it in the fridge a few hours before
- do not let the oat flakes soak in the water, process them immediately with the mixer
- do not mix for too long, otherwise, heat may be generated, which promotes the formation of mucins
- pour through a close-meshed sieve or nut bag, do not milk, wring or press
Less Waste Tips for homemade oat cream and oat mylk
The homemade oat cream and oat mylk are already quite less waste. Nevertheless, I still have a few little tips:
- buy oatmeal unpacked, e.g. in a bulk shop
- use tap water instead of bottled water
- buy salt and dates unpacked
- use reusable filters to drain the milk, e.g. nut bags or tea strainers
- make burger patties, bliss balls, cakes, granola, smoothie bowls, overnight oat and porridge from the remaining oat meal.
Alternatives to the products used
Of course, you do not necessarily have to consume oat mylk or oat cream if you do not like them. You could also make soy cream yourself instead of oat cream. Or simply use coconut milk if you like the taste of it. Instead of oat milk, you can make your own milk from nuts. This works with all kinds of nuts, even with seeds, like sunflower seeds or sesame seeds. The preparation is the same here, put the nuts/seeds in the blender, add water, sweeten a bit if necessary, chop it up and pour it through a nut bag. You can find a delicious recipe for hazelnut mylk in my e-book. You can find homemade almond mylk here. You can also easily make your own soy milk from soybeans.
Meal Prep Tips
The purpose of homemade oat cream and oat mylk is that you prepare them in advance. Speak Meal Prep is practically a prerequisite here. Unless you want to prepare them fresh every time you feel like having a bowl of cereal. It is therefore advisable to prepare oat milk and oat cream once or twice a week, depending on how much you consume. Tightly closed, they can be kept for 3 to 4 days.
Why you should definitely try this homemade oat cream & oat milk:
- only with natural ingredients
- ecologically minimal footprint
- easily prepared
- quickly prepared
- no packaging waste
More homemade ingredients with which you save packaging waste:
- homemade almond mylk
- plant-based yogurt
- homemade pizza sauce
- home baked burger buns
- refined sugar-free BBQ sauce
If you are trying this homemade oat cream and oat mylk, I would love your feedback here in the comments. If you share your creation of this recipe on Instagram, please don’t forget to link @velvetandvinegar and use the hashtag #velvetandvinegar. So my community and I won’t miss your contribution.
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Homemade oat cream and oat mylk
- nut bag or sieve
- 50 g oat flakes organic
- 250 ml hot water
- 1 pinch of sea salt organic
- 250 ml water room temperature
- 100 g oat flakes organic
- 2 dates organic
- 2 pinches of sea salt organic
- 1 liter of ice-cold water
- Put the oat flakes, salt and hot water in the blender.
- Allow the oat flakes to soak for 10 to 15 minutes, or until the water has cooled down a little.
- Add the remaining water and chop with the mixer.
- Filter through a sieve or nut bag and pour into a glass bottle.
- Store tightly closed in the refrigerator.
- Put oat flakes, pitted dates, salt and cold water in a blender.
- Crush briefly and then filter with a nut bag or sieve.
- Pour into a glass bottle and store tightly closed in the refrigerator.