Oat 'Milk' precipitation

Premsoul · May 30, 2018

Hey hey folks,
Ive been experimenting for some time with converting oat starches into complex sugars with Alpha Amylase and then converting further to simple sugars with Gluco Amylase. This results in a dry, sweet tasting drink made from oats. Very fine.
My problem is that when left to cool there is a slight buildup underneath that forms and looks like it is curdling... when I shake the bottle they disappear and only come back when the drink begins to settle again.
It doesn't seem to make any difference to the taste or texture, but its more the visual aspect that bothers me... See below photo. I thought it could be to do with the filtering... Should I filter with a finer cloth perhaps?
Any ideas or suggestions?

IslandLizard · May 30, 2018

Maybe proteins? Looks like hot break in a brew kettle.

Not sure you can filter that with a cloth.
I can filter trub (hot break, cold break and hop dust) out of the leftover wort in the bottom of the kettle quite well with a 200-300 micron fine nylon mesh "hop" bag.

What are you going to do with this "Oat Milk?"

Premsoul · May 30, 2018

Thanks IslandLizard for the reply.
I am going to create cold brewed Chai with this oat milk. Its a great alternative to cows milk. Lightweight, sweet and creamy

What is the cause of 'hot break'? and is there any way to prevent it?

IslandLizard · May 30, 2018

I guess you can try filtering. See what works, fine nylon mesh or cloth (thin muslin).
They're coagulated, but will probably break up into smaller bits when you shake it, only to coagulate again.
Have you tried cold crashing in the fridge for a few days, they may settle out like a solid layer on the bottom, so you can decant the "clearer" milk on top to keep.

Now most nutrients may be in the coagulated stuff on the bottom.

Maybe someone else who's more informed can chime in.

Coffee Guy · Dec 1, 2018

Premsoul said:
Hey hey folks,
Ive been experimenting for some time with converting oat starches into complex sugars with Alpha Amylase and then converting further to simple sugars with Gluco Amylase. This results in a dry, sweet tasting drink made from oats. Very fine.
My problem is that when left to cool there is a slight buildup underneath that forms and looks like it is curdling... when I shake the bottle they disappear and only come back when the drink begins to settle again.
It doesn't seem to make any difference to the taste or texture, but its more the visual aspect that bothers me... See below photo. I thought it could be to do with the filtering... Should I filter with a finer cloth perhaps?
Any ideas or suggestions?

Hey There Premsoul,
I was Googling "making oat milk with enzymes" and this thread popped up! From reading, it seems like you either got really close to what you were looking for or you got it exactly. I've just begun 'trying' to make the milk un-slimy and able to heat while keeping the liquid thin.

Does your milk stay thin when heated? I've been soaking the oats (1 cup) raw for 30 minutes and then rinsing several times, then putting in a blender. Adding 3 cups water and blending for two minutes, then straining the bulk of the oats leaving the milky water. It tastes just okay, and it cannot be heated. When heated it becomes way too thick.

Did you keep your ratio of Alpha Amylase the same as when you started? How much Gluco Amylase do you use? Help please!
Thanks

Elisa Sander · Dec 11, 2018

Premsoul said:
Hey hey folks,
Ive been experimenting for some time with converting oat starches into complex sugars with Alpha Amylase and then converting further to simple sugars with Gluco Amylase. This results in a dry, sweet tasting drink made from oats. Very fine.
My problem is that when left to cool there is a slight buildup underneath that forms and looks like it is curdling... when I shake the bottle they disappear and only come back when the drink begins to settle again.
It doesn't seem to make any difference to the taste or texture, but its more the visual aspect that bothers me... See below photo. I thought it could be to do with the filtering... Should I filter with a finer cloth perhaps?
Any ideas or suggestions?

I unfortunately dont have any suggestions on what to do with the curdling, but I was wondering if you could please post the entire recipe, as I myself really want to make my own oat milk