My partner and I were looking for the best vegan milk in Germany and I geeked out a bit and made a list 😂

Hope it's useful if you are looking for the best one for you! 🙏

https://www.yoshieagata.com/we-tried-almost-all-vegan-milk-in-germany

#vegan #veganism #sustainability #veganmilk #oatdrink

Been trying #oatdrink (mustn't call it #milk) this week for first time... Ok in coffee, though I prefer black anyway, fine on cereal, yet to request catering services, AKA wifey, to try making custard with it. Saving the planet, one sip at a time.

#ClimateEmergency

Days ago I saw here a toot about oat drink, made via Enzymes.(sadly I couldn't find it again). I ordered the enzymes from https://www.nectarbar.de/ and I am excited.

Normally I made oat drink with cold water mix it with oats, blend it fast, add sugar sunflower oil, soy bean powder and salt. (the cold temperature is important to not get oat goo.)

I made the new oat drink with the enzymes according to instructions, tastes sweet without extra sugar, good white color and texture. tasty.🤤🥛
#vegan #govegan #animalliberation #oatdrink #veganfood #veganfortheanimals #thefutureisvegan

Based on science (see above toot), I concluded that you can make #oat milk using diastatic #malt (aka. active baker's malt), since malt naturally contains the enzyme #amylase, which breaks down starches into sugars. While #sprouting, the berries produce this enzyme to digest the starches.

Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.

- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead.
- Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry.
- Pour the flour into a box and keep it in a fridge.

Traditionally, malt is made using #barley (which contains a lot of amylase), but you can also make it with other grains. For #oats, however, you need to use "naked oats".

#DIY #oatMilk #oatDrink #recipe

The enzyme Amylase is used to break down starches into sugars -- a process known as Hydrolysis. This is e.g. required in the (industrial) production of (durable) oat milk. Industrially, amylase is produced using bacteria, but enzymes also naturally occur in grains. Basically, their original purpose is to "feed" the sprouts and the growing 'baby plant'.

In conservation with other anarchists, we agreed that every revoluzer should get -- among other things -- some tasty oat drinks. However, can we also do so without being reliant on #BigBioTech? Perhaps a distributed, small-scale production of enzymes -- akin to the #OpenInsulin project (https://openinsulin.org/) -- would be the best solution in the long term. In the meantime, we could try out some #LowTech solutions.

Indeed, there's a technique that exploits the natural production of enzymes in sprouting seeds, in particular oats:

- Let oats sprout
- Ground the seeds
- Filter through two layers of cheesecloth
- Centrifugate

The technique was explored in the following scientific paper. In particular, they optimized over various variables (such as sprouting time and acidity).

https://doi.org/10.1016/j.ijbiomac.2014.10.018

#enzymes #oats #oatMilk #oatDrink #sprouting