I ordered groceries the other day and meant to get 4 containers of shelf stable oat milk, but instead I accidentally ordered 4 normal oat milks (64oz containers that go in the fridge). I’d like to keep them from going bad, either by using them for something or freezing them.
Has anyone here successfully frozen oat milk for later use? I’m thinking about trying it, but not sure it’ll screw up the texture / cause it to separate.
I’m also open to suggestions for using it on something. Ice cream maybe? Lots of lattes?
Every frozen and defrosted non-dairy milk I’ve had (mostly almond I think) did end up grainy, but still usable. Freezing it for baking is still reasonable. The time to defrost it would bother me.
If your household drinks a lot of sweet coffee drinks, yes, make a big batch of oat milk syrup to extend the shelf life.
I would personally make a huge batch of congee with a ton of ginger, garlic, shallots, and if you eat meat chicken (chicken arroz caldo). I use coconut milk for rice porridge, but oat milk would be good. I’d portion it into pint containers and freeze them. It’s cheap, freezes well, and could easily use up as much milk as you’d like. To my palate it’s a huge upgrade on chicken noodle soup when I’m sick, so it’s good to have frozen in advance.
If you have occasion in the next few weeks, it would be good for flan or blancmange as a dessert. I’ve never made blancmange with oat milk but it’s usually nut flavored, so I’d expect that to work really well, probably better than dairy milk. It’s a good time in the northern hemisphere for fruit sauces, too, so fresh compotes are on the table, and maybe toasted almonds.