— Char Nolan

It isn't the necessarily the size of the container. I, the trick is not to soak your oats, don't soak your oats. I know I've seen recipes for oat milk that called for soaking the oats. First you wanna do everything you can to avoid that blade beta gluon cream to start happening. So I put ice water into my blender container and I use, I use my big one, I use this one. I actually, I make, you know, I'm living alone and I prefer to make fresh milk. It doesn't take very much time. So a half recipe is two and a half cups of, and you have this recipe in the event document, two and a half cups of ice water, not rube temperature, not warm, and definitely not hot into the container. And then the oats, I believe it's a half a cup of oats and a pinch of salt if you like. And immediately start blending on high. And I don't go over 35 seconds. That's it. And then I blend, and then I strain, and then I remove the oat residue from the strainer, rinse it and blend again. And here's my homemade oat milk. And it really works. Now this oat milk is quite different from, for example, these oat milks, this oatley, which I like. So the difference between this is the original and this has one cup servings, 120 calories. This is the barista style, one cup serving 140 calories. The only difference between these oat milks and is the amount of fat that's added. So it is, it is the fat in the form of an oil that's going to give you a froth. I haven't tried this. I have a frother and I'm going to try it. I don't expect it to froth very much. Um, but that's what I do. I hope that helps.