Days ago I saw here a toot about oat drink, made via Enzymes.(sadly I couldn't find it again). I ordered the enzymes from https://www.nectarbar.de/ and I am excited.

Normally I made oat drink with cold water mix it with oats, blend it fast, add sugar sunflower oil, soy bean powder and salt. (the cold temperature is important to not get oat goo.)

I made the new oat drink with the enzymes according to instructions, tastes sweet without extra sugar, good white color and texture. tasty.🤤🥛
#vegan #govegan #animalliberation #oatdrink #veganfood #veganfortheanimals #thefutureisvegan

Today's food experiment.

I mixed a serving of Parsley Sauce last weekend, using an Oat Drink Whole. This was frozen until last night and allowed to defrost in the fridge overnight.

After reheating I added this to my lunch of Vegan No-Fish Fillet, Chips and Peas.

Despite a slight colour change, the sauce was actually pretty good!

#Food #Cooking #Experiment #FrozenFood #TimeSaver #Sainsburys #ParsleySauce #Oatly #OatDrink #Vegan #NoFishFillet #ChipsAndPeas #PlantBased #PlantBasedDiet

Wir sind schon vor Jahren auf Hafermilch, ähm, Kuhmilch ähnelnden Haferdrink umgestiegen. Das könnte man wohl auch selbst herstellen, was Ressourcen und den Geldbeutel schonen würde. Stellt sich die Frage nach der Haltbarkeit - hat da jemand Erfahrung? Gekaufte Fertigprodukte halten gekühlt ca eine Woche, was für uns wichtig ist #GoVegan #HaferDrink #OatDrink #OatMilk #LessPollution #Selfmade #SafeThePlanet #Nachhaltigkeit #PlantBased

- Add 1 cup rolled oats to 3-4 cups water + 2 tblsp. of malted flour
- Let the oats soak for at least 1/2 hour or longer. The berries will soften, and the enzymes get a first chance to work on the starches. If you let it soak longer (e.g. over night in a fridge), fermentation might even might start :-)
- As usual, finely blend the oat-water-malt mix and strain it through a nutbag into a pot.
- With the help of a thermometer, carefully heat the milk to 60 °C (140 °F) while stirring. Without enzymes, the starches would gelate -- you'd get pudding. But thanks to the natural enzymes in the malt, you at most get a creamy milk. Optionally add some salt, sweetening/flavouring agents. Add more water if needed.
- Keep it warm for 30 minutes and stir occasionally.
- The oat drink is ready! You can cool it and drink it right away. Or you can boil (heat-treat) it and fill the milk into a sterilised glass bottle. It keeps fresh for up to three days in the fridge, but you should shake it before consumption.

The oat drink that I just made using oat malt is delicious! It Tasted slightly sweet, not as sweet as the commercial drinks, which are too sweet for my taste. I'll also lacto-ferment the drink to make #yogurt.

#DIY #oats #oatDrink #vegan #recipe #Hafermilch

Based on science (see above toot), I concluded that you can make #oat milk using diastatic #malt (aka. active baker's malt), since malt naturally contains the enzyme #amylase, which breaks down starches into sugars. While #sprouting, the berries produce this enzyme to digest the starches.

Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.

- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead.
- Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry.
- Pour the flour into a box and keep it in a fridge.

Traditionally, malt is made using #barley (which contains a lot of amylase), but you can also make it with other grains. For #oats, however, you need to use "naked oats".

#DIY #oatMilk #oatDrink #recipe

The enzyme Amylase is used to break down starches into sugars -- a process known as Hydrolysis. This is e.g. required in the (industrial) production of (durable) oat milk. Industrially, amylase is produced using bacteria, but enzymes also naturally occur in grains. Basically, their original purpose is to "feed" the sprouts and the growing 'baby plant'.

In conservation with other anarchists, we agreed that every revoluzer should get -- among other things -- some tasty oat drinks. However, can we also do so without being reliant on #BigBioTech? Perhaps a distributed, small-scale production of enzymes -- akin to the #OpenInsulin project (https://openinsulin.org/) -- would be the best solution in the long term. In the meantime, we could try out some #LowTech solutions.

Indeed, there's a technique that exploits the natural production of enzymes in sprouting seeds, in particular oats:

- Let oats sprout
- Ground the seeds
- Filter through two layers of cheesecloth
- Centrifugate

The technique was explored in the following scientific paper. In particular, they optimized over various variables (such as sprouting time and acidity).

https://doi.org/10.1016/j.ijbiomac.2014.10.018

#enzymes #oats #oatMilk #oatDrink #sprouting