Recent content by Jemcapon

Im not sure if this is 'curdling' like with a bechamel sauce due to acidity. The moment you shake it, these particle disappear and the mouth feel remains creamy... strange... Any thoughts? Does it need oil added at the end stage?most oat milsm have sunflower / rapeseed oil to stop seperation

Hi all, I am here for the same reasons as many of you I guess, wanting to figure out how to make delicious oat milk myself (and avoid the terrible packaging!). I am no chemist, nor beer brewer, but this picture (and full article at Got oatmilk? Novozymes develops toolbox to help create the...