Oat milk is made by mixing oats with water, milling them into a slurry, and then adding enzymes to break down the oat starches into simpler sugars, which sweetens the milk naturally. The mixture is strained to remove oat pulp for smoothness, and in commercial production, additional steps like heat treatment (pasteurization or UHT), homogenization, and adding ingredients (like oils, vitamins, and minerals) are performed before packaging to ensure texture, nutrition, and shelf life.
Detailed Steps:
- Oats are mixed with water and milled into a soft, homogeneous slurry.
- Enzymes such as alpha-amylase are added to break down starches into maltose, enhancing sweetness and texture.
- The mixture is strained or centrifuged to separate liquid oat milk from solid oat pulp.
- Additional ingredients like oils, calcium, vitamins, and sometimes sweeteners are mixed in.
- The oat milk undergoes heat treatment (pasteurization or Ultra-High Temperature (UHT) treatment) to kill bacteria and extend shelf life.
- The milk is homogenized to break down fat droplets for a consistent texture.
- Finally, it is packaged and ready for distribution or consumption.
This process helps give oat milk its characteristic creamy texture and mild natural sweetness without needing added sugars. Homemade oat milk follows similar but simpler steps, blending oats and water then straining the mixture.
