#oatdrink — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #oatdrink, aggregated by home.social.
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CW: Enzymes and Oat Drinks for the Revolution
Based on science (see above toot), I concluded that you can make #oat milk using diastatic #malt (aka. active baker's malt), since malt naturally contains the enzyme #amylase, which breaks down starches into sugars. While #sprouting, the berries produce this enzyme to digest the starches.
Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.
- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead.
- Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry.
- Pour the flour into a box and keep it in a fridge.Traditionally, malt is made using #barley (which contains a lot of amylase), but you can also make it with other grains. For #oats, however, you need to use "naked oats".
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CW: Low Tech Production of Enzymes for the Revolution
The enzyme Amylase is used to break down starches into sugars -- a process known as Hydrolysis. This is e.g. required in the (industrial) production of (durable) oat milk. Industrially, amylase is produced using bacteria, but enzymes also naturally occur in grains. Basically, their original purpose is to "feed" the sprouts and the growing 'baby plant'.
In conservation with other anarchists, we agreed that every revoluzer should get -- among other things -- some tasty oat drinks. However, can we also do so without being reliant on #BigBioTech? Perhaps a distributed, small-scale production of enzymes -- akin to the #OpenInsulin project (https://openinsulin.org/) -- would be the best solution in the long term. In the meantime, we could try out some #LowTech solutions.
Indeed, there's a technique that exploits the natural production of enzymes in sprouting seeds, in particular oats:
- Let oats sprout
- Ground the seeds
- Filter through two layers of cheesecloth
- CentrifugateThe technique was explored in the following scientific paper. In particular, they optimized over various variables (such as sprouting time and acidity).