To thicken oat milk, especially for a texture similar to store-bought versions, the most effective method is to add a gum, such as xanthan gum.
Using Xanthan Gum
Xanthan gum is a common food additive that acts as a thickening and stabilizing agent. It works well in cold liquids and requires only a small amount to significantly increase viscosity.
How to Use Xanthan Gum for Thickening Oat Milk
- Determine the Amount: Start with a very small amount of xanthan gum, such as 1/8 to 1/4 teaspoon per cup of oat milk. It's much easier to add more than to take it away.
- Blend Thoroughly: The key to using xanthan gum effectively is to blend it in thoroughly. A blender or immersion blender works best. This helps to prevent clumps from forming.
- Adjust as Needed: After blending, let the oat milk sit for a few minutes to allow the xanthan gum to fully hydrate. Check the consistency and add more xanthan gum if needed, repeating the blending process.
- Store Properly: Once you've achieved the desired thickness, store the oat milk in the refrigerator.
Important Considerations:
- Over-thickening: Using too much xanthan gum can result in a slimy or overly thick texture. Always start with a small amount and gradually increase.
- Blending is Key: Inadequate blending will lead to a grainy texture.
By using xanthan gum judiciously and blending well, you can achieve the perfect thickness for your homemade oat milk.
