No cows here mother!!

The days when your biggest milk decision was whole versus skim are long gone.Milk options now take up nearly half an aisle in my local supermarket. Whether you want variety with your morning meal or simply a non-dairy option that doesn't taste like cardboard, there's an option out there for you! It was like something out of a Victoria Wood sketch "The health food restaurant" where Wood with her mother in the queue having decided on 2 lapsang teas as opposed to the Ruiboss are then confronted with a choice of milks.
Wood:    What kind of milk would you like ,mother? 
              they´ve got soya,goat or cow´s" " 
Walters: ooooohhh cow´s please
Wood:    Right we´ll have one cow and one goat,please
Nondairy milk may have begun as a lactose-free alternative for vegans or nondairy eaters, but the rise in popularity can be attributed to much more than being a must-have swap. The options are endless: almond milk, soy milk, hemp milk, rice milk, and more. But there's a new kid on the block that's getting a lot of attention from nutritionists and foodies alike: oat milk. "Almost all nondairy beverages may be 'hot' right now because of the interest in plant-based diets," says Keri Gans, M.S., R.D.N., C.L.T., author of The Small Change Diet. Oat milk is particularly accessible, as it's cheaper to make than nut milk and is more environmentally friendly, explains registered dietitian Kelly R. Jones M.S., L.D.N.
Well Great news for those of us with genuine lactose intolerance.We can now make our own oat milk at home for a fraction of the price the shops charge.
Want to make creamy oat milk at home with just 2 ingredients, 1 blender, and in 5 minutes!? its as simple as that.
Oat milk is simply rolled oats and water blended together then strained to leave the pulp behind. The result is easy, creamy, DIY oat milk!
 Make the milk using just 3 cups of water (750 ml) and 100g oats.You will need to play around with the proportion of oats to water until you get the taste and thickness you are looking for.The bigger the proportion of oats, the stronger the flavour and thicker the consistency.
I  make unsweetened oat milk, that way I can use it to make savoury or sweet recipes, but if you like your milk sweet, add any sweetener you want gently until the milk is sweet enough for you (maple syrup, agave syrup, cane sugar, etc.).

1 cup rolled or quick oats (100 g)
3 cups water (750 ml), this depends on how thick you like your milk

Soak the oats in water for at least 30 minutes. I soak them overnight, but it’s not necessary.
Drain the oats and wash them (discard the soaking water).
Add the oats and 3 cups of bottled water (750 ml ) to a blender and blend until smooth.
Strain the milk using a cheesecloth, a strainer, or a napkin.
Store in a sealed container in the fridge for up to 5 days.

Oat ‘cream’
There’s an oat cream that’s been widely available for several years now, but it has palm oil in it (which is a big no). Even organic palm oil – imported from long distances, leads to greater deforestation, and least importantly in this conversation, also bad for you.
Enter Oat ‘cream’ this is my current favourite thing.It  is delicious mixed into coffee or tea as well as on desserts. To make about 350ml, tip 50g rolled oats into a heatproof bowl, cover with 300ml boiling water and set aside to soak for 30 minutes. Pour the contents of the bowl into a blender, add two teaspoons of a flavourless or a mild tasting oil* and a small pinch of sea salt and blend until smooth. Store in a sealed container in the refrigerator and use within seven days. Shake well before use.
* Oats contain virtually no fat. Compare to dairy cream, for example, or even cashew cream, which both contain a lot more natural fat. The oil makes things creamier, it’s emulsified (the molecules are so tiny, it’s like the water and oil combine) and results in an overall better end product.
 A very light tasting oil like grape seed, which is what I’ve used in the recipe, will be virtually imperceptible in the cream. You can also use olive oil if you know you’re making a savoury dish, or sunflower, or even organic canola oil. Most importantly don’t use an oil that solidifies at room temperature. You want a pourable cream, not margarine.


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