In The Family
How Do You Make Oat Milk?
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And why is it so eco-friendly?

Long live the creamiest alt-milk. What’s not to love about oat milk, the latest and possibly greatest and definitely creamiest plant milk on the market? Naturally high in fiber and low in fat, oat milk’s subtly oaty flavor gives it a leg up in lattes and cereal bowls, and as oats hydrate much better than soy beans, almonds, or cashews, more of the grain itself winds up in your cup, not a strainer.

What’s more, oats are a fairly low-impact crop, so mass-production of oat milk requires much less water and fuel than nut milks. Oat milk is made the same way as other plant milks: steel-cut oats are soaked in water until they plump up, then get blitzed in a powerful blender before straining. It’s easy to make at home, though you should prepare yourself for a bit of a mess. Oats are packed with mucilage, the same soluble fiber that gives okra its slime. While that mucilage makes for a creamier milk (and happier gut), it also gunks up most strainers. So use the best blender you can find and go slow and steady with your cheesecloth.

Also read: Inside the Great Oat Milk Shortage

Max Falkowitz

Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.