May 14th 2020
I read all the Oatly patents (Sarah translated the Swedish one) and watched videos and read the whole Oatly website. The key piece of information missing from the previous recipe I made is that Oatly uses a couple of enzymes to convert starch in oats to sugars.
All of this oat research excited Sarah and we’ve been working together to design the perfect oatmilk. We want something slightly sweet, with the thickness of whole milk or cream, and it has to be great in coffee — no splitting!
The American Oatly patent has a sample recipe with huge quantities — in summary:
With the ingredients list from my previous trials and the patents we started to design a recipe.
We looked at using enzymes directly, but decided to try using malted barley. Malting grains make alpha and beta amylase. Plus malt is easy to get from brewing suppliers. (We do have some enzymes on order for testing too!)
Data from brewing charts suggests that we do a one hour cook at 148F (64C) for the beta-amylase, a second cook at 158F (70C) for the alpha-amylase, and at the end we bump the temperature up to 197F (92C) which denatures the enzymes. (We are using 197F/92C because that’s the max temperature of the immersion circulator we own.)
After a few trials we had a breakthrough when we found out about toasting the oats before processing them. It really lowers the oat smell and gives the resulting oat milk a light pleasant roasted flavor.
This recipe compares favorably to Oatly, and is better than the other commercial oat milks that we have tried. We met all of our oat milk goals, but it could always be better, so we’re still experimenting. Watch out for updates.
This recipe makes a batch of about 17oz (500ml) after filtering and takes approximately 3 hours (which sounds long, but it’s mostly waiting).
*Depending on the kind of oats the toasting time might be different. We suggest doing a test toast of the oats that you’re using. Preheat your oven to 250F (121C), put some oats on a cookie sheet, and set a timer for 4 minutes. At 4 minutes open the oven grab a few oats, close the oven, and set your timer for another 4 minutes. Taste the oats; when they’re done they will have a hint of roastiness with no bitter/burnt flavor. Repeat until you figure out the perfect roasting time. Different brands of oats have required between 4 and 12 minutes. Instant oats seem to need longer, while fancier non-instant oats need shorter times.
†This filter combination seems to be sufficient; it doesn’t leave sediment in the oat milk and is much faster than paper coffee filters or kitchen towels. Protip: for faster filtering slowly run a spoon over the inside of the gold coffee filter move the filtered material out of the way.