Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 LOL Have to laugh! I just asked Erin the same question on my group! Anyone else use/make oat milk? (I have a hunch it's made, like rice milk, in the blender and then strained through cheesecloth, but I could have dreamed that up.) Another inquiring mind demands satisfaction! Best love, Pat > Okay I'll bite...how do you make oat milk? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 Stef and Pat, Yes, it is as simple as combining 1/2 C old-fashioned oats with 4 C water and blending on high for a minute. I personally don't mind the oat bits in mine as I use it in a smoothie anyway, but I guess it would be more common to strain it (after a some period of soaking?). With the oat bits still in it, it only lasts about four days in the fridge. After that, it starts to ferment (which has seldom stopped me from using it anyway, lol). As for Stef's question about calories, I just divide nutrition information for a 1/2 C of oats by the number of servings. If 1 C is your serving size, then we're only talking about 1/8 C of oats, if you leave them in. Probably even less, if you strain. So, definitely a low-cal " milk " . -Erin , " Pat " <veggiehound> wrote: > > LOL Have to laugh! I just asked Erin the same question on my group! > > Anyone else use/make oat milk? (I have a hunch it's made, like rice milk, in the blender > and then strained through cheesecloth, but I could have dreamed that up.) > > Another inquiring mind demands satisfaction! > > Best love, Pat > > > Okay I'll bite...how do you make oat milk? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 > Yes, it is as simple as combining 1/2 C old-fashioned oats with 4 C water > and blending on high for a minute. Thanks! That sounds pretty easy! Useful to know if you run out of soymilk! By old fashioned, you mean steel-cut oats? Or do you mean rolled oats? I imagine rolled oats, but the long-cooking kind? Just making sure, though . . . Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 WELLLLLLLLLLLLLLLL! Isn't this interesting! Dog-gone-it, I'm just going to have to give this a try! I'll let ya'll know when I do! Stef , " cronzen " <truepatriot@m...> wrote: > > Stef and Pat, > > Yes, it is as simple as combining 1/2 C old-fashioned oats with 4 C water > and blending on high for a minute. I personally don't mind the oat bits in > mine as I use it in a smoothie anyway, but I guess it would be more common > to strain it (after a some period of soaking?). > > With the oat bits still in it, it only lasts about four days in the fridge. > After that, it starts to ferment (which has seldom stopped me from using > it anyway, lol). > > As for Stef's question about calories, I just divide nutrition information > for a 1/2 C of oats by the number of servings. If 1 C is your serving size, > then we're only talking about 1/8 C of oats, if you leave them in. Probably > even less, if you strain. So, definitely a low-cal " milk " . > > > -Erin > > > --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 I use rolled oats. By old-fashioned, I just meant not instant. However, steel-cut would probably work too. I reckon it wouldn't matter much after the blender got through with them. -Erin , " Pat " <veggiehound> wrote: > > > > Yes, it is as simple as combining 1/2 C old-fashioned oats with 4 C water > > and blending on high for a minute. > > Thanks! That sounds pretty easy! Useful to know if you run out of soymilk! By old > fashioned, you mean steel-cut oats? Or do you mean rolled oats? I imagine rolled oats, but > the long-cooking kind? Just making sure, though . . . > > Best, Pat > Quote Link to comment Share on other sites More sharing options...
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