In extension of this question, I want to know if I can generate the enzymes used to make oat milk (alpha-amylase and peptidase) on my own. It doesnt sound charming to me buying enzymes which are grown in biotechnological process. I don't necessarily want to generate the isolated enzymes. Also amylase of malted barley or rye is good (if the goal of non slimy oat drink is reached).
What I already tried:
The usual recipe I use is this one. But the milk is very slimy.
I added a small amount of Kombucha to the oat flakes (fermenting it for a day), but the acid inside the Kombucha prevented the amylase from working. The taste was sweeter, but due to non metabolized sugar (I used herb tea and no black tea to feed my scoby).
***Update**
I set up a test series with each 500ml water (50-60°C), 50g of fresh flaked oats and one/two/three tablespoons (tsp) of malted and milled rye for baking (from Seitenbacher):
1: 1 tsp rye, 1 day for fermenting
2: 2 tsp rye, 1 day for fermenting
3: 3 tsp rye, 1 day for fermenting
4: 1 tsp rye, 2 days for fermenting
5: 3 tsp rye, 2 days for fermenting
6: 2 tsp rye, 2 days for fermenting
Originally i planned to let 3 bottles (1, 2, 3) to ferment for one day and 3 bottles (4, 5, 6) to ferment for two days, but i had no time after one day. So all 6 bottles fermented for two days.
Result:
All bottles smell like Brottrunk or Kwas, so it was a little bit of too much fermenting, i guess.
Start of fermenting:
Fermenting after one day:
Details view after two days:
Whats worth a try (IMO):
Adding flakes or crushed barley to the oat flakes and fermenting it over night.
What I will try next:
I bought malted and milled rye for baking. I will set up oat flakes with water and a tablespoon of malted, milled rye and let it fermenting over night and see if there is slime anymore.
Does anyone have experience in producing enzymes for really self made oat milk?
