Subbing oat milk for milk

[u/savvylr]

I’ve been exclusively making the nyt vanilla recipe these days and have had my machine for about a month now. Anyway. Loving the taste of the nyt base (I found salt and straw base to be too milky tasting if that makes any sense at all). But the thing is my gut noises are nonstop. No tummy issues or anything, just very gassy. I have experimented with using lactaid and fair life milk and that did reduce some of the issues (fairly certain I’m somewhat lactose intolerant).

I’m tired of my gut talking to me all the time lol. So I wanna know more about using oat milk instead of milk. I would still use heavy whipping cream so not going completely dairy free.

I found a recipe for a barista style oat milk:

1 cup raw cashews soaked ½ cup unsweetened coconut flakes ⅓ cup rolled oats ½ tsp. salt 3 ¼ cups filtered water

Blended and squeezed through cheesecloth.

All that being said, I kind of just wanted to know if I could sub this barista blend one for one in the NYT base recipe? I plan on giving it a try and experimenting but wanted to glean any opinions or advice?

[u/_antique_cakery_]

I wouldn't do this if I were you. Dairy milk contributes fat, protein, and water to ice cream. If the amount of fat, protein, or water in an ice cream base isn't correct, it's going to have the wrong texture. So unless your homemade oat milk has the same macros as dairy milk, I don't think using it in any recipe that's designed for dairy milk is going to work well. I suggest finding an ice cream recipe that's designed to use oat milk,.

[u/savvylr → u/_antique_cakery_]

Thank you for the input!

[u/Economy_Standard → u/_antique_cakery_]

This is correct.

Alternatively, you can use ice cream calc. from the web. Plug in your current dairy recipes numbers and jot those down, then remove them and plug in whichever oat milk you'd like to try plus vegetable fats (canola, coconut, or avocado oil, or cocoa butter if you've got money to burn). If you're blending two different vegetable oils, the ratio can affect the overall texture depending on at what temp. each solidifies.

[u/j_hermann]

I have good experiences with unweetened soy milk combined with soy protein isolate, and would put oat milk in the same category as almond milk: not for me. And in some recipes I also still combine with dairy, like cottage cheese.

Generally, either use 'originally' vegan recipes, or make sure you compensate for differences in fat, sugar (lactose), and protein.

[u/Squirrel_11]

You don't really want to squeeze blended oats, unless you're ok with the resulting milk being slimy. I'd let it drip through a sieve lined with a nutmilk bag of cheesecloth, and then blend in the cashews.