I'm making oat milk like this:

Put 4 tbsp around 40 grams Rolled Oats (without soaking) into blender, then add 1 cup (300 mL) Cold water, then add 1 tbsp canola oil (to help emulsify). Then I blend them. Then I filter is using a cloth.

The result is thin and chalky.

Now how to make the oat milk less chalky? I couldn't find any discussion about this online.

  • We have cooking.stackexchange.com/questions/105905/…. I'm not entirely sure we should consider it a duplicate, since you focused on the chalk part of homemade oat milk and the other asker on the thinness, but yes, that's what homemade oat milk is like - raw starch swimming in water.
    – rumtscho
    Apr 15, 2020 at 7:35
  • Yea I want to ask about the "chalkiness"... I read that emulsifier such as xanthan gum or lecithin can emulsify / homogenize the water & non-water particle. I think I'm going to buy xanthan gum soon. If anyone has any experience please let me know Apr 15, 2020 at 10:12
  • Tell us more about your equipment & process. What kind of blender are you using? A high speed blender like a Vitamix or Ninja will give different results from a standard Oster bar blender or a handheld stick blender. How long do you blend? How fine is the cloth you're straining through?
    – AMtwo
    Apr 15, 2020 at 12:56
  • I am using ordinary blender, it's Indonesian brand, costs somewhere 15-30 USD. Not as fancy as Vitamix. I basically use hotel laundry bag [like this] (google.com/…) yea I'm using anything I have at home to keep costs down :) Apr 15, 2020 at 13:01
  • I'd suggest editing your original question with those details. I think they will be valuable to getting a definitive answer. I think the lower power/speed blender is the cause. But I don't have experience to offer that as much more than a guess... And don't have any alternatives.
    – AMtwo
    Apr 15, 2020 at 15:57


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