The oat flakes for about 30 seconds. Grind level 8 in the Termomix very finely. Pour the hot water on it and cook the porridge for about 6 minutes on level 1 at 100 ° C. Then wait until it has cooled down to 60 ° C. This is important! Otherwise the enzyme will break down and be ineffective. Add the amylase and stir everything. Now you have a thick soup that doesn`t look like oat milk yet.
Switch the Thermomix to 60 ° C, setting 4, the top layer of the soup must move like a funnel down into the mixer knife so that everything is well stirred. After about 10 minutes you can downshift, because then the soup becomes more liquid. Mix for about 20 minutes. Now the consistency is creamy and no longer oatmeal-like.
Strain the liquid through a metal coffee filter attachment (available in a large Swedish furniture store), a nut milk bag, a laundry net or a fine sieve. I use the oat flakes that are left behind to bake bread.
If you don`t like any other additives, you can drink the milk this way. It doesn`t need any extra sweetness and is almost creamy. Also great for cooking.
Everyone who likes to drink oat milk knows that. The milk you buy simply tastes better. This is because the oat milk you buy is fermented and the starch is split into sugar. You can do that at home too.
The amylase can be purchased in 4.5 g packets at the distillery. If you don`t have such precise scales as I do, you divide this into 9 parts. This gave me the best result. So for 2 liters you use 1/9 of the content.
I recommend trying something out with the consistency that you like. I use it for my coffee in another way: I pour the milk back into the Thermomix and fill it up with water to about 1.9 liters. Then there are the oil and the lecithin (optional). This can then also be foamed well. Then I put it back in the bottles. Lasts about 5 days if you put the milk in bottles that have been rinsed with hot water. But it also smells just like real fermented milk when it`s spoiled.
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