I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted to sugar. Is there some reasonably gentle way one could replicate this with home-made oat milk?
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Please define "gentle": Is using a chemical at room T° gentle?– FabbyJul 28, 2017 at 0:14
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Ideally I was thinking of avoiding chemicals which one would not generally find in a pantry. In practice, "gentle" should probably be relative to what is actually possible though.– michaeljtJul 28, 2017 at 9:53
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2How about naturally occurring enzymes? Does that work for you (will still not be in your pantry though, but your local pharmacist has it/can get it for you)– FabbyJul 28, 2017 at 12:12
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2As in en.wikipedia.org/wiki/Amylase ? If that is the most gentle way. That Wikipedia page leads me to "malt", which is something I do not have any experience with but looks interesting.– michaeljtJul 28, 2017 at 16:26
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1No, but same family. Would that be acceptable?– FabbyJul 28, 2017 at 20:56
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Based on Fabby's suggestion in the comments on the question: oats can be malted (ref: Wikipedia: Malt], which produces the enzymes needed to convert starch into sugar. I am still in the process of trying this out (and will probably edit this answer at a later time); adding some of the dried oat malt to freshly made oat milk should do the trick (ref: Oatly's description of their production process).
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Better then I would have suggested: +1 (I would have given you glucoamylase as an answer)– FabbyAug 8, 2017 at 19:09
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Great topic! How's your progress so far? Doing trial and error at home using amylase of barley and the oat itself, turned out to become acidic at 30°C/86°F for 12hrs. Oct 9, 2017 at 17:30