Although this oat milk is free of gums and stabilizers it s higher in fat than many other products. Naturally sweet with no added sugars it also tastes delightful in a glass or poured over whole grain cereal.
Oat milk will heat up faster than regular cow s milk so using a thermometer to pay more attention to the rate of increase in temperature may help.
Does oat milk froth. The only difference to cow s milk is in mouthfeel which isn t as creamy as in cow s milk. In addition oat milk has a mild savory nuttiness but also has a level of sweetness comparable to high quality cow s milk. With its creamy mouthfeel oat milk acts like dairy in desirable ways such as frothing in lattes and browning in baked goods.
Depending on the recipe this amount of time that the oats are soaked in the milk could vary. In our opinion you wouldn t be able to tell the difference to cow s milk if you wouldn t be told its oat milk. What makes oat milk froth.
There is no artificial or oat flavour and the overall flavour is really neutral. Oat milk is harder to froth than cow s milk because the ingredients do not have the same elements that cow s milk does. You ll never find these inflammatory oils in any of willa s organic oat milks.
After steaming let the oat milk sit for up to 40 seconds before pouring so that the texture of the drink will be more balanced. The base ingredients of oat milk are simply oats and water. We found the reason for this on the ingredient label.
This fat comes from sunflower oil which is high in omega 6 fatty acids. That was actually a bit of a surprise because the milk looks like vanilla sauce the one you put on top of apple pie when you pour it into your pitcher. The thickness of the milk makes for great foam it s really easy to froth.
In fact the milk seems to gain in thickness when you heat it up. However many barista oat milks are only foamable due to their inclusion of inflammatory rapeseed or canola oils. But others couldn t hold a foam no matter how hard we tried.
The proteins and water in cow s milk form the walls of air bubbles in foam. To make oat milk the oats are soaked in water. Another good quality of oat milk is that it has a slightly higher protein content than other dairy alternatives which gives its foam a superior quality.
Only nondairy milks that contain gellan a fermented food additive that s added to help thicken these thinner liquids could hold a foam. The product also mimics dairy s taste minus its animal reply. While it doesn t froth up like a barista style oat milk it does seamlessly mix into coffee without separating or curdling score.