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Soak the Oats:
Place oats in a bowl and cover with enough water. Let them soak for 6 to 8 hours or overnight to soften and remove phytic acid.
Blend the Mixture:
After soaking, drain and rinse the oats. Add 3 cups of fresh filtered water and blend until smooth and creamy.
Strain (Optional for Smoother Texture):
You can strain the mixture using a nut milk bag or fine mesh sieve for a smoother yogurt base, though this step is optional.
Ferment the Oat Milk:
Pour the mixture into a clean glass jar. Cover with a breathable cloth or paper towel and secure with a rubber band. Leave at room temperature (ideally 70–75°F / 21–24°C) for 24–48 hours.
Check for Readiness:
The yogurt is ready when it smells tangy and slightly sour—similar to traditional yogurt. Stir well and store in the refrigerator.
Serving and Storage Tips:
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