It took a while, but I finally found a reliable and easy way to make oat milk and more importantly to me, oat yogurt. And it doesn't start with regular rolled oats as at least in my experience, there is no good option to avoid the "slimy" nature of oat milk. However, by using oat groats (oats in the natural form), the end result becomes quite perfect. This recipe does take a few days (since soaking them overnight is a must, and while you are at it, you may also opt for letting the groats sprout), and having the milk transform into yogurt will take an additional 14+ hours depending on your preference for tartness. But as with most of my recipes, just because it may take a little patience, it doesn't actually translate in much hands on work. Once you have the end product, feel free to flavor it to your liking, I'm just going with the most basic version, which requires 3 ingredients total if you count the water: oat groats, water, yogurt starter/pro-biotics. And once you make your first batch, just reserve about 1/4 cup and keep adding it to the next batch... the gift that keeps on giving! Besides having total control over the ingredients you are using (which you often times don't have when purchasing plant based yogurt alternatives with all of their additives), this also just costs a fraction of the price.
Ingredients
3/4-1 cup oat groats (use more for a thicker yogurt, less for milk), put into a jar overnight, until plump in the morning. You can use it now, or you can drain the water, leave in the jar for another night and sprout the groats first before using.
5 cups of cold water
1/4 cup of yogurt of your preference or yogurt starter bacteria or 4 pills of pro-biotics
Method
Add the soaked or sprouted drained oats into a blender with the water. Blend on high until it's as smooth as possible (depending on your blender strength it may be a minute or two.
You can use the oat milk "raw" by straining it into a container.
Or you can strain the oat milk into a pot (ensure to use the leftover bran in any baked goods or bread) and heat up the liquid while stirring constantly to 180F (to kill any good bacteria). Now, depending on how your stirring went, you may have ended up with a few lumps in the process. If this is the case, either put the liquid back into a blender or use and immersion blender or strainer to ensure the mixture has a smooth consistency.
Now it's time to cool down the mixture to 110-115F (43-46C). To speed up the process, I usually fill the sink up with cold water, put in the pot and stir. Once you reach the desired temperature, mix in the yogurt bacteria.
If you have an Instapot with a yogurt setting, fill the mixture into a sterilized jar and put into the bottom rack (with a little water on the bottom) and set the timer to 8-14 hours.
If you do not have don't have an electric pressure cooker with a yogurt setting, it doesn't matter! You can either just fill the mixture into a large sterilized glass jar and wrap in a blanket overnight or if you live in a hot climate, just leave it at room temperature over night.
Once the time is up, taste the yogurt and see if you're happy with the tartness. You can let it sit for longer if wanted.
Once finished, put the jar in the fridge and use for whatever you'd use yogurt (breakfast, salad dressings, or even ice cream!).
Enjoy!
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