Background
This experiment utilizes malt, similar to how it is used to provide amylase in industrial oat milk production, to break down starches in grains into sugars. This technique allows for the creation of a variety of plant-based milk alternatives using almost any grain, such as emmer, rye, or spelt. While protein and fat content vary by substrate, the milk can be enriched or emulsified with added fat to achieve parity with store-bought options.
Recipe
Ingredients
1 part Dried Grain (e.g. corn, emmer)
3 parts Water
0.2 parts Malt (relative to grain weight)
Equipment
Blender
Nut Milk Bag
Pot
Thermometer
Instructions
-
Blending
Combine the dried grain and water, blending thoroughly, then strain the mixture through a nut milk bag. -
Gelatinization
Transfer the liquid to a pot and bring it to a boil to gelatinize the starches. -
Incubation
Cool the mixture to 140°F (60°C) and add the malt. Incubate at this temperature to allow the enzymes to break down the starches without denaturing. -
Termination
Once the desired texture and taste are reached—usually after a few minutes—bring the mixture to a final boil to denature the enzymes and stop the reaction.
Notes and Observations
- This process works with almost any starchy substrate.
- Industrial amylase can be substituted for malt, though alpha-amylase is not a 1:1 replacement for the enzyme cocktails often used in industrial production.
- Future tests will involve other grains to explore interesting flavor profiles.
- The resulting milk has a delicious, nutty flavor reminiscent of a malted milk ball.
- These milks can be consumed as is, used in coffee (potentially requiring emulsification for barista-style applications), or utilized in baking for granular control over protein and fat content.