I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in South Africa. The main problem I am having is that although the oat milk is fine when cold, when heating (i.e. steaming), it becomes thick and gloopy. Oatly use Dipotassium phosphate to stop the milk from coagulating when heated, but this doesn't seem to be readily available in shops/online (at least, not in South Africa).

Does anyone know of an alternative that I could use?

The recipe I am using is as follows:


  • 1 Cup Steel Cut Oats
  • 3 Cups Water
  • 80ml Rapeseed Oil


  • Blend steel cut oats and the water for 3 minutes in a high speed blender.
  • Extract milk with a nut-milk bag and discard oat pulp
  • Blend milk with rapeseed oil and a pinch of salt
  • 2
    Can you add to your question the recipe you are following to make oat milk? It is interesting to me on a physics level that something gets thicker and more viscous when it is heated but is liquid when cold. That is the reverse of pretty much anything else I can think of. I look forward to answers here! – Willk May 12 at 16:43
  • I've added the recipe, although it's pretty simple. – Nathan Moynihan May 12 at 18:45
  • Have you tried any hydrocolloids/thickeners etc? – zetaprime May 13 at 12:06
  • @zetaprime I haven't. Do you have any recommendations I could experiment with? – Nathan Moynihan May 14 at 14:28
  • 1
    My go to would be Xanthan Gum – zetaprime May 14 at 16:16

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