WRONG! I said oat, O-A-T, oat.
Although I have had goats in the past, I never got to milk them.
Boots & Daisy, Nubian Goats
S & I use to live in the woods of Northern Maine (like a couple of hippies); we originally acquired B&D to graze on the puckerbrush we lived in. Over time, they became more interested in their organic grain mix than eating their way through our property. We had intentions of breeding them, but it never came to fruition.
Rinse, drain, then soak 1 cup of steel-cut oats in water for at least 30 minutes (you can let soak overnight if desired).....mine soaked for about 1 1/2 hours. During this time, the cat was mysteriously draw to the table because (1) there was a foreign piece of unexplored fabric laid out, (2) there was an available bowl of water presented, & (3) he does it to spite me. It's all good; he's 16 and still rockin' it hard, he gets to do what ever he wants.
When they are finished soaking, rinse and drain the oats. This will remove any oat slime that formed while soaking them. Add the cleaned oats and a pinch of salt into a blender or food processor, top with 3 cups of filtered water and blend from low to high for 10 seconds, or pulse 10 times (as shown in the middle picture above). **This did not do it for me...I had to go full power for 1-2 minutes in my food processor for the oats to somewhat breakdown. The recipe I was following was using a pretty heavy-duty Vitamix blender, in comparison. You don't want to pulverised the oats, but you do want to kick them around a bit. After I did this the milk did take on a more whiter, opaque, milky look (as shown in the 3rd picture above).
Pour oat mixture through a fine strainer. I put a piece of parchment paper on top and gently pressed the pulp several times. Set pulp aside, and strain the milk again. You can see the fine sediment left in the glass mixing bowl.
I decided for the 2nd & 3rd straining I would use a piece of cheesecloth....maybe I processed the oats too much? There was a fine layer of pulp, but the cheesecloth did its job.
Voila! Oat Milk.
I poured mine into a large mason jar, added some vanilla, and gave it a good shake. It will separated when left to sit, no biggie just shake before use. There are no additives or emulsifiers in it, pretty much just oats & water.
This will keep, refrigerated in a sealed container, for 4-5 days. Now keep in mind, this isn't dairy milk, it's oat milk....it tastes like oats. If you don't like oats, then you won't like this. I poured S a glass, sweetened with a dash of maple syrup. He said it was "not bad", and he's a fussy face. You could also add some cinnamon, or even a squirt of chocolate syrup. I made the best smoothie with it the next morning: 1 frozen banana, 1 cup oat milk & 1 TBS Sunbutter. It was refreshing and much lighter that that if made with dairy milk.
I also utilized the oat pulp. I added just enough water to cover the oats, 6-8 chopped dried figs and a glob of unsweetened applesauce (about 1/2?), and cooked until tender. I called if Figgy Oatmeal just to get S to try it...if it has a fancy name, I can usually sneak it by him, much like a 5 year old.
Oat Milk adapted from, Oh She Glows
1 cup steel-cut oats
3 cups filtered water
pinch of salt
1-2 TBS vanilla extract, optional
1/4 tsp cinnamon, optional
maple syrup to taste, if desired
Rinse & drain oats. Soak oats at least 30 minutes, or as much as 12 hours. Drain, rinse and drain again. Put in blender/food processor with 3 cups of filtered water and a pinch of salt. Blend**see note above. Strain 3 times through a fine mesh strainer or cheesecloth. Add flavorings, store covered in the refrigerator for 4-5- days.
I have shared this on:
Thursday Favorite Things, Katherine's Corner