Oat Milk

Unlike soy milk, which was made in China during the period A.D. 25-220, oat milk is brand new. I’m talking about the 1990s when it was developed in Sweden. Oat milk is notable among baristas because it doesn’t separate when making coffee beverages. This makes it the perfect alternative for any iced drinks such as iced coffees, iced lattes, and iced macchiatos.

Rickard Öste developed oat milk in Sweden. working as a food scientist at Lund University in Lund, Sweden, researching lactose intolerance and sustainable food systems, when he invented the drink. In 1994, Öste co-founded Oatly^[1] with his brother Björn. Öste is a professor, retired, in Lund University’s Department of Food Technology, Engineering and Nutrition.

Oat milk may be consumed to replace dairy in vegan diets, or in cases of medical conditions where dairy is incompatible, such as lactose intolerance or an allergy to cow milk. Oat milk is made by letting steel cut oats or oat groats, which are clean and toasted oats, soak in water, mixing them, then draining it through cheesecloth or any loosely woven cloth to create a concentrate.

During the extraction process, most of the vitamins and minerals remain in the pulp since oats are naturally more absorbent than other milk alternative bases. It’s crucial that the oats are properly blended when making oat milk so a larger amount of oats can pass through the cloth.

This will allow for the milk’s nutritional value to be enhanced while also adding to its density and giving it an overall creamier composition. Oat milk is low in overall calories, cholesterol, and saturated fat. It is higher in fiber than other milk alternatives, with 2 g per cup or sometimes more, depending on whether oat bran has been added. It also contains iron, vitamin E, and folic acid.

In addition, it offers 4 g of protein per cup, which is relatively higher than most other non-dairy alternatives. At the same time, naturally occurring sugars give this beverage a higher carbohydrate content.