Background
In industrial oat milk production, commercial amylase is often used to break down starches for a smoother texture. This experiment is an attempt to use the enzymes naturally present in Light Munich malt from Valley Malt to achieve a similar result. The goal is to break down the starches from the oats (from Wild Hive Farm), creating a smoother milk without a starchy mouthfeel, while simultaneously developing malty flavors.
Recipe
Ingredients
90g Dried Oats
45g Light Munich Malt
~700g Water
Equipment
Pot
Blender
Thermometer
Cheesecloth or Nut Milk Bag
Instructions
-
Boil Oats
Boil the dried oats in water until they are just soft. -
Combine and Blend
Add the malt to the pot and blend the mixture thoroughly. -
Saccharify
Hold the mixture at a constant temperature of 140-150°F. This allows the enzymes from the malt to break down the starches from the oats. After holding this for around 30 minutes, move the temperature up to 160-165°F for an additional 10 minutes. -
Strain
Strain the liquid through a cheesecloth or nut milk bag.
Notes and Observations
- The final product has a nice mouthfeel, similar to a store-bought barista milk; it is relatively thick and concentrated.
- It has a strong oat flavor with a malty aftertaste. It would be delicious on its own or used as a base for drinks.
- It would be worth doing further testing using it as an ingredient in baked goods.
- It would be interesting to try this malting technique with other starchy ingredients like other grains or peanuts.