If you don’t tolerate dairy milk well, follow a vegan diet, or want to froth plant milk, you may be curious about how to create frothy oat milk in your own kitchen. The most evident way to do it would be to employ a steaming wand.
But what if you don’t possess a coffee maker with a hot steam nozzle? Frothed milk is needed to create drinks such as lattes and cappuccinos, which are popular types of coffee. Are you just out of luck?
Fortunately, the situation isn’t hopeless! Read to find out various methods to create oat milk froth in the comfort of your home so you can easily make superb cappuccinos quickly.
What makes milk froth?
Before frothing oat milk — or any type of milk — it is important to be educated on the scientific aspects of creating milk froth. Figuring out the reasons for and the method behind creating a creamy head on your latte can help you hone your skills for producing the perfect foam.
Don’t worry, this won’t be anything too complicated!
The creation of foam in steamed milk that either has oat or dairy in it is caused by proteins. The predominant protein in dairy milk is whey, whereas the protein in oat milk is from plants.
When you froth and bubble milk, you are pushing air into the liquid. Create enough little bubbles and you will have foam that is fluffy, aerated and light!
How temperature affects frothing
It takes more than simply adding air to milk for it to be properly frothed. Two other elements have a considerable impact on the quality of your milk foam. The first is milk temperature.
Milk proteins possess polarity, meaning they have an affinity for water on one end while the other end is repelled by it. When milk is heated to approximately 140°F (60°C), the proteins break down and unravel, which essentially reveals both ends.
As you heat the milk, the proteins latch onto the air bubbles, making them more stable. The reason why heated milk that has been frothed stays frothy for a longer period of time.
How fat affects frothing
The quantity of fat present is a determinant of how successful milk is at foaming. The high fat content in milk makes it difficult to produce bubbles, so low-fat milk is more conducive to foaming.
Nevertheless, the situation alters if the dairy milk has a fat content higher than 5%. Afterwards, a greater amount of fat will result in a superior foam. Consider creating whipped cream! When milk heats past 104°F (40°C), however, the fats will separate and form a barrier around the bubbles, preventing them from coming together. One more explanation as to why hot milk maintains its head of foam for longer than freshly refrigerated milk.
Frothed milk vs. steamed milk
Frothed milk often gets confused with steamed milk. Many people may think that professional baristas cannot distinguish the differences between two seemingly similar objects. However, baristas know that the two are actually worlds apart.
Cooking up steamed milk requires the use of a steam wand to warm the milk. Heating the milk lightly adds air to it, making the liquid thicker and giving it greater volume, which works well when mixed into a beverage like a Flat White. When steamed, milk will produce a finely textured layer of foam on top.
Frothing milk involves stronger aeration. It creates a thick foam with larger bubbles and an airy but creamy mouthfeel and texture.
Can you froth oat milk?
Are we able to make froth out of oat milk? The short answer is yes, you can!
It is worth noting that it requires more work to prepare foam from oat milk. Oat milk has certain traits that make it more difficult to whip into a froth compared to dairy milk. Soy milk is still the top pick when it comes to coffee amongst non-dairy milks.
What is oat milk?
Plant-based milk made from whole oats is made by blending the oats with water and then sieving the mixture. Creating oat milk is a simple task, requiring only two ingredients that can be obtained when making it at home. The combination results in a few remnants of oatmeal texture and material, so it needs to be filtered with a delicate strainer or cheesecloth.
A single serving of oat milk has 16 grams of carbs, 3 grams of protein, 5 grams of fat, and around 2 grams of (non-soluble) fiber. Oats contain a notable quantity of calcium, potassium, and other minerals. The majority of oat milks available in stores are also enhanced with vitamins.
The shade of oat milk produced depends on the method used during its production and will typically be either a grey or tan hue. This drink has a considerable amount of carbohydrates that give it a pleasant flavor and a creamy texture that can be mixed in with coffee well.
Oat milk vs. dairy milk
Replacing cow’s milk with oat milk is a great choice for those wanting to put it in their coffees, or for incorporating it into their recipes for various reasons. The consistency of oat milk is analogous to that of cow milk.
You should expect to experience a taste similar to dairy when you try oat milk. Oat milk has more carbohydrates than other milks, and consequently has a sweetness similar to half-and-half. There will also always be a faint oaty flavor remaining.
If you experiment with making foam from oat milk, you’ll find that it requires more time than using regular milk. This is due to them consisting of different elements. Oat milk is inferior to dairy milk in terms of protein, containing only 3g per cup, as opposed to 8g in a cup of regular milk, so it won’t be able to create the same amount of foam.
In conclusion, oat milk is entirely free of lactose, thus making it suitable for individuals who are lactose intolerant or who are allergic to milk. Nevertheless, it contains beta-glucan, a type of dietary fiber that can cause digestive trouble. Furthermore, some oat milk producers are not producing a gluten-free product due to the chance of cross-contamination with other grains.
Best Non Dairy Milk for Frothing: Is There a Winner?
Milk 101: What’s the Secret to Milk Froth?
No matter if you are utilizing a highly technical coffee device, an espresso machine or simply a custnary hand frother, it takes three elements to make a frothy result: fat, protein and steam.
Water vapor dismantles the molecular structure of proteins and lipids and reassembles them utilizing air. Having a good balance between the three ingredients will produce a much creamier and sturdier milk froth with a fluffier texture.
Proteins are the main deciding factor in foam. The more, the better. Fat serves mainly to create a pleasant mouthfeel and a creamy texture.
There really is no better option than full fat cow’s milk. The fat in this dish serves as a great medium for flavor and creates a very pleasant, smooth consistency. At the same moment, the milk proteins aid in keeping the froth intact, whereas the naturally existing sugars are caramelized.
The frothy milk that is produced is delightful and contributes to the taste and smell of coffee.
Why Choose Non-Dairy Milk?
It has been confirmed that full-fat milk is ideal for any dishes that require it to be frothy and it also provides a nice flavor to accompany coffee. What on earth would make us want any other option than a cappuccino or espresso macchiato?
Not all people have an easy time digesting dairy items. It’s no laughing matter that people who are lactose intolerant can’t partake in the pleasure of a latte macchiato. Unfortunate as it may be, it’s simply something they have to do without. If you’re looking for a dairy beverage, a lactose-free milk is an option, however, it can be really sweet. Lactose-free milk is not reasonably priced.
Another compelling cause for changing to plant-based options is the ecological effects of massive dairy farming.
It is clear that most plant-based alternatives are much more efficient than cow’s milk in terms of using resources. Oat milk is far superior to the majority of other non-dairy options across the board, with the exception of its environmental footprint. An example of this is the ProVeg International report which contains graphical representations that demonstrate the reality.
Best Non Dairy Milk for Frothing: So Many Options!
Before I continue on with our search for the top non dairy milk for frothing, I should mention again what I already said.
Most individuals would concur that steamed milk is delightful and sugary, whereas opinions on non-dairy milk tend to be more polarizing. Some people could be in rapture over a velvety soy milk flat white, whereas others may find it unbearable to consume.
We will observe that there are other factors to be considered as well. Certain non-dairy alternatives, with the perfect blend of additives, can be foamed up to an extreme degree. Furthermore, not exclusively can dairy farming have adverse effects on the environment.
Soy Milk
Soy milk has been regarded as the optimal non dairy option for making froth. It bubbles ferociously and creates a very steadfast foam. It’s understandable why it is so highly valued, since the amount of protein in it is almost equal to that found in cow’s milk.
It should be noted that frothed soy milk usually features large bubbles instead of tiny ones, and regularly has a unique taste. What’s more, soy comes with problems of its own.
People who experience hay fever or neurodermatitis are aware that consuming soy can cause an allergic reaction. A recurring query that keeps coming up has to do with the medical aspects of how soy affects an individual’s hormonal level.
I don’t have to tell you that the soy milk sector is extremely competitive. There are countless manufacturers vying for your attention.
Oat Milk
I’m sure you’ve heard about Oatly Barista Edition. It appears as though everywhere you go – grocery stores, coffee shops and advertisements – there is a message broadcast loudly about the potential benefits of using plant milk for producing coffee drinks.
I’m a huge admirer of the branding (“Milk, but made for humans”) and also think oats should rightfully get the attention they deserve since they’re a reasonably priced crop with a minimal ecological impact. It is becoming increasingly challenging to obtain this item at the present time.
A viable solution is to consider purchasing Californian Farms Barista Blend, which can be easily bought from Amazon. It is essentially the same as Oatly’s solution since both are able to provide a successful way to make creamy oat milk foam. So how is this possible?
Cue the additives.
In addition to this, I am not a fan of the overly strong flavor of oat milk, no matter which brand it is. The oat flavor is so strong that it takes away from the more attractive, perky flavors of coffee, which puts the heavier and darker tastes in the spotlight. I have found that oat milk can make high-quality coffee beans taste bitter and harsh.
Almond Milk
Almond milk foam is not only durable and smooth, but it also adds an extra element to the smoky flavors of coffee.
Most of all, coffees that are boldly acidic taste excellent when mixed with almond milk frothing, as it creates a bright, sugary and delicate flavor. It’s not difficult to figure out that almond milk is my top choice.
There have been no reported health issues associated with the consumption of almonds. Unsweetened milk products make for a fantastic, low calorie choice, providing only around 22 kilocalories in each portion.
Though it’s unfortunate, the attractive foam produced with almond milk found in cartons is largely created by stabilizers. (Do you recognize any semblance to non-dairy items?) And different brands can vary wildly.
Rice Milk
Rice milk is not the best for making frothy or foamy drinks. No matter what type of product you select, it will hold a fraction of one percent protein with a great deal of carbohydrates and not enough fat.
Not even stabilizers can save the day. Rice milk and cow’s milk are markedly dissimilar in composition. It is unfortunate that rice milk contains no gluten, nuts, or soy. It is the least likely to cause allergic reactions compared to all the other available choices.
Furthermore, rice milk has an enjoyable and sugary taste that pairs nicely with coffee. Therefore, I suggest mixing rice milk with a non-dairy drink that is able to be frothed easily. I think you’ll get some pretty outstanding results.
Hemp Milk
Listen, I’ve got nothing against hemp milk. I have earnestly attempted to appreciate it. Despite my efforts, I just can’t get used to the unappetizing flavor of vegetable matter.
It is clear that hemp milk is becoming more widespread, meaning many people must like it despite its questionable taste. Plus, hemp milk actually foams up really nicely. Once the milk has been frothed, it will retain its consistency so that an individual can produce latte art.
I have had a somewhat pleasant experience with a hemp cappuccino only when I used Pacific Foods Original Hemp, possibly due to the sweetener being brown rice syrup. Nevertheless, most ardent fans of hemp milk will have a preference for the unsweetened variety made by the same producer.