I have been thinking this for a while now.

Nothing beats the Oatly Barista costing £2 a litre. Moma and Minor figures are not significantly different in terms of cost. A litre a day costs £60 for us. It is time to save a bit in this department. I have gone completely black, until I find a cost-effective alternative.

We found the another store brand surprisingly very good, rich, creamy and thicker for drinking and steaming. It is still delicious to drink but has gone too watery and colourful for steaming for lattes or flat whites. The below is the picture of that milk that’s no longer good for flat whites and lattes.

We do make oat milk at home for cereals, baking and drinking. Recently, I made some changes by adding calcium carbonate (100 mg/l), 2 tbsp of walnut oil for creamy texture and a pinch of salt. The ratio of oats to water is 10% of oats to a litre of water. I won’t worry about adding Vitamins as we get enough in our food and supplements.

I steamed this. It hardly curds but it is a bit slimy and watery. I reckon one needs a bit of acidity regulator. The commercial Oats milk will add
Dipotassium Phosphate to prevent curding. This is expensive and not generally available. Is there an alternative available?

Has anyone tried making a barista quality oat milk.

CoyoteOldMan I assume that’s good safe and used as an acidity regulator?

Re-dosage, one will have to experiment, may be start with 100 mg/l through a concentrate route.

      LMSC ACP say it’s food-grade, and

      potassium phosphate, dibasic – is a highly water-soluble salt which is often used as a buffering agent. [i.e. acidity regulator]

      Whether that’s the ‘right’ one, I don’t know - I’m just going on your note above that commercial oat milks use it.

      • LMSC replied to this.

          CoyoteOldMan Thx mate! This is basically used to regulate the pH and also letting the milk stabilise and texturise than curding.

          I will check if I can get a plant-based replacement.

            2 years later

            Hey LMSC how did your next stage go in developing your barista oat milk? Like you I have a fairly decent homemade oat milk, I use 12% oat but it doesn’t taste good in fresh ground coffee its ok ish in tea. Have you tried calcium carbonate to stabilise/act as an acidity regulator or did you try the Dipotassium Phosphate? What was your outcome?

            Have you any other tips for replicating the Oatly Barista?

            • LMSC replied to this.

              Busybee how did your next stage go in developing your barista oat milk?

              Sorry, I no longer make any oat milk at home. It’s not worth the faff, given the consumption pattern at home.

              I drink black coffee. Buy oat milk from Lidl, if required and 1L of Oatly Barista on demand - when friends and family are expected to pop in. :-)