Are you looking for a dairy-free milk alternative that is not only good for you but also has a light environmental footprint?
Look no further than fermented oat milk! This creamy and satisfying drink is easy to make at home and can be customized to your liking.
Plus, by using the magic of koji, you can make it even more nutritious and digestible.
In this article, we will guide you through the process of making your own fermented oat milk, including tips on how to ferment it for extra probiotic benefits.
Get ready to discover a new favorite non-dairy milk that is both delicious and healthy!
How To Make Fermented Oat Milk?
To make fermented oat milk, you will need the following ingredients:
– 1 cup rolled oats
– 1/2 cup rice koji
– 5 cups water, warmed to 135°F/57°C
– Optional: pinch of salt and vanilla
Here are the steps to follow:
1. Combine the rolled oats, rice koji, and warm water in a 2-quart jar. Keep the jar at 135°F/57°C for the next 6 hours. You can use a dehydrator, immersion circulator, instant pot, towels and a warm oven, or any other method to keep the jar warm.
2. After 6 hours, put the jar in the fridge for at least 24 hours and up to 5 days. The longer you leave it, the creamier it will become.
3. When ready, blend the mixture for about 30 to 45 seconds or until the oats are creamy.
4. Strain the mixture through a nut milk bag or cloth to remove any solids.
5. Add a pinch of salt and vanilla if desired.
6. Store the fermented oat milk in the fridge for up to 5 days. Shake well before each use as separation may occur.
Why Choose Fermented Oat Milk?
Fermented oat milk is a great alternative to dairy milk for those who are lactose intolerant or choose plant-based milk products for health or environmental reasons. Fermentation is a promising method to improve the nutritional value of plant-based milk, and fermented oat milk (FOM) has been found to have a positive effect on the immune system in animal studies.
The process of fermenting oat milk with koji rice is particularly beneficial as it breaks down the larger molecules of oats, making them more digestible and increasing the availability of nutrients for our bodies to absorb. Additionally, using koji rice ensures that the milk does not become slimy or goopey, which can be a problem with other homemade oat milk recipes that rely on raw oats.
Fermented oat milk has a mildly sweet and satisfying taste, making it a great substitute for dairy milk in baking, cream soups, and stews. It also has a neutral flavor, making it an ideal base for adding other flavors such as vanilla or salt.
Ingredients And Equipment Needed
To make fermented oat milk, you will need a few key ingredients and equipment. Here’s what you’ll need:
Step-by-step Instructions For Making Fermented Oat Milk
Making fermented oat milk is a simple process that requires only a few ingredients and some patience. Here are the detailed step-by-step instructions:
1. Gather all the necessary ingredients and equipment, including a 2-quart jar, blender, nut milk bag or cloth for straining, and a way to keep the jar warm for 6-8 hours.
2. Pour one cup of rolled oats, 1/2 cup of rice koji, and 5 cups of warm water (warmed to 135°F/57°C) into the 2-quart jar.
3. Keep the jar at 135°F/57°C for the next 6 hours. You can use a dehydrator, immersion circulator, instant pot, towels and a warm oven, or any other method to keep the jar warm.
4. After 6 hours, put the jar in the fridge for at least 24 hours and up to 5 days. The longer you leave it, the creamier it will become.
5. When ready, blend the mixture for about 30 to 45 seconds or until the oats are creamy.
6. Strain the mixture through a nut milk bag or cloth to remove any solids.
7. Add a pinch of salt and vanilla if desired.
8. Store the fermented oat milk in the fridge for up to 5 days. Shake well before each use as separation may occur.
By following these simple steps, you can create your own delicious and nutritious fermented oat milk at home. Enjoy!
How To Customize Your Fermented Oat Milk
Customizing your fermented oat milk is easy and fun. Here are some ideas to try:
– Sweeten it up: Add a sweetener of your choice, such as honey, maple syrup, or agave nectar, to taste. You can also add dates or other dried fruits for a natural sweetness.
– Spice it up: Add spices like cinnamon, nutmeg, or cardamom for a warm and cozy flavor. You can also try adding ginger or turmeric for a spicy kick.
– Make it chocolatey: Add cocoa powder or melted chocolate chips for a rich and decadent treat.
– Add some fruit: Blend in fresh or frozen fruit like berries, bananas, or mangoes for a fruity twist.
– Make it savory: Skip the sweeteners and add some herbs and spices like garlic, onion powder, or dill for a savory oat milk that’s perfect for cooking and baking.
Experiment with different flavors and find your favorite combination. The possibilities are endless!
The Benefits Of Using Koji In Your Fermented Oat Milk
Koji, also known as Aspergillus Oryzae, is a type of fungus that has been used for thousands of years in Japanese cuisine to make fermented foods such as miso, sake, and soy sauce. When added to fermented oat milk, koji helps to break down the larger molecules of the oats, making them more digestible and allowing for more nutrients to be absorbed by the body. Additionally, using koji in your fermented oat milk recipe can prevent the milk from becoming slimy or goopey, which can be a problem with traditional homemade oat milk recipes that rely on raw oats.
Another benefit of using koji in your fermented oat milk is its ability to release powerful enzymes that break down complex molecules such as large starches into simple sugars, proteins into amino acids, and fats into fatty acids. This results in a more flavorful and nutritious milk that is good for you.
Furthermore, making your own fermented oat milk with koji saves money and allows you to control the ingredients used. It also helps keep single-use packaging out of the system, which is better for the environment.
Fermenting Your Oat Milk For Extra Probiotic Benefits
Fermenting your oat milk can provide extra probiotic benefits. To do this, you will need to add a probiotic culture to the mixture after step 1. You can use gelatin or agar-agar as a thickener and then add a probiotic culture to the mixture before heating it until almost simmering for the gelatin version or simmering for 5 minutes for the agar-agar version. Once cooled to warm, add the probiotic and then use an instant pot on the yogurt setting or any yogurt maker to ferment the mixture for 10 to 24 hours, depending on how tart you want it and how many probiotics you want to develop. The longer it ferments, the more tart it will become and the more probiotics it will contain. Chill the fermented oat milk for at least 3 hours to set the thick texture. This fermented oat milk can be stored in the fridge for up to a month, but it will continue to get more sour and tart as time goes by. You can also use a portion of this mixture with fresh oat milk to make more fermented oat milk.
