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Led by RFK Jr., Conservatives Embrace Raw Milk. Regulators Say It’s Dangerous.
(kffhealthnews.org)
this post was submitted on 29 Jan 2025
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Yeah see this is the thing.
Looking at the ingredients of oat milk it's often as little as 2% oats.
That checks out looking at these ingredients... 4/5ths of the oats are strained out.
That means it's really oily unsugary water with a whiff of oat.
What is even the point of that.
Also, fun fact... the xanthan gum seems to kill the creme on a nice cup of black coffee. So a dish of oat milk in your long black is... undesirable.
The "point" is that it's a tasty beverage.
Why on earth would you measure the quality of a beverage by how diluted the solids are, or how much filler gets strained out?
"Milk is just watered down cheese! It's 87% water! What's the point of it?"
Coffee hardly has any coffee in it, you throw away most of the bean.
Don't even get me started on broth.
The fat content is equal to or lower than the fat content of typical dairy based creamers, which is also where the sugar content comes from. A mild quantity of fat is required for the creamer to have a good mouth feel and have a degree of "coating" effect. The gums help keep the fat in suspension since I lack a homogenizer like they use on milk, as well as increasing the viscosity in a way that's imparted by protein in milk.
If you want to you can just eat the result without filtering. It's called oatmeal. It's still watered down though, so I might recommend toasting them and having a nice dry oat bar to go with your puck of dehydrated milk.
In general, I'd recommend against putting any sort of creamer in your black coffee. It tends to make it no longer black coffee.
I don't personally find issue with any of the emulsifies doing anything to coffee I don't like, but if you're exploring there are plenty of others. I've had good luck with konjac in a blend with guar, xanthan, and methylcellulose, but two of those are less likely to be in the baking aisle at the store. The more you use the smaller the proportional quantity you need, since they have a synergistic effect. Less than a gram total combined weight of the four previous ones makes a consistency like heavy cream. Great for ice cream base.
Thanks for the tip on making this. We typically have almond milk in the fridge as it's easy to find, but it sure is not cheap. Maybe taking a stab at making oat milk to taste might be a fun experiment.
We don't really have any milk in our fridge except for the very rare recipe. Our house is vegetarian, nearly vegan. I don't really consume almond milk directly if you will - I drink my coffee black - I'll use it with the rare bowl of cereal I might have. Now I'm wondering how homemade oat milk might work out.
I've never been a big fan of milk anyway - and that extends to alternatives - and same with the rest of my family, so even something tasty is probably not going to get used up very quickly ( a half gallon of almond milk will often be in our fridge for 2 weeks or more ) - how long will this keep?
This will not last super long unfortunately, since it's not pasteurized. Your best bet is to treat it like fresh orange juice.
Using it for cereal, you'll want to get the brewer enzymes. Oats have a carbohydrate in them that gets gloopy after a not long time without them. In coffee or tea it's less noticeable because of the stiring, but cereal I fear might be lessened.
I'm not personally vegan, but lactose is mean to me. Trying to make a lactose free ice cream led me to find that the vegan community has suitable ice creams, but a lot of them feel like a compromise, so the challenge of it became the focus of the science-ing I went down.
As a result it's best suited to making ice cream and popsicles (needs tweaking for that purpose), and alone is more of a cream consistency. For a usable quantity for cereal, you might cut the oats in half-ish (5-7% of water weight), reduce the oil to no more than 10g/1% and keep the gums the same. The recipe scales well, so you can make a half liter just as well. Although with how cheap oats are it's almost not worth it to bother.