By Diego sent photographs from his latest project — a pedestrian bridge over a canal in a border community. The bridge is small — forty feet, concrete and steel — but the bridge connects two neighborhoods that were separated by water, and the connecting is Diego's life work, and the life work is the bridge, and the bridge is the family business in concrete form.
Looking at Diego’s photographs — that small concrete bridge crossing a canal, two neighborhoods finally touching — I found myself wanting something equally simple and sustaining to hold onto. The work that connects people doesn’t always announce itself; sometimes it’s forty feet of concrete, and sometimes it’s a jar of something you make fresh every few days because the rhythm of making it feels like its own kind of faithfulness. I’ve been making oat milk at home for a while now, and it’s become one of those quiet, grounding tasks — the kind that steadies you while the larger, more important things slowly take shape.
How to Make Oat Milk
Prep Time: 5 min | Cook Time: 0 min | Total Time: 5 min | Servings: 4 cups
Ingredients
- 1 cup old-fashioned rolled oats
- 4 cups cold filtered water, divided
- 1/4 tsp fine sea salt
- 1 to 2 tbsp maple syrup or honey (optional, for sweetness)
- 1 tsp pure vanilla extract (optional)
Instructions
- Soak briefly. Place the rolled oats in a bowl and cover with cool water. Let them soak for 5 minutes, then drain and rinse well under cold running water. This step reduces sliminess in the finished milk.
- Blend. Add the soaked, drained oats to a blender along with 4 cups of fresh cold water, the salt, and the maple syrup and vanilla if using. Blend on high for 30 to 45 seconds — no longer, as over-blending releases more starch and makes the milk gummy.
- Strain. Set a fine-mesh strainer lined with a thin dish towel, cheesecloth, or a nut milk bag over a large bowl or wide-mouth pitcher. Pour the blended oat mixture through slowly, letting it drain naturally. Do not press or squeeze the pulp — this keeps the milk light and smooth rather than thick and starchy.
- Taste and adjust. Give the strained milk a stir and taste. Add a touch more salt or sweetener if desired. For a thinner consistency, stir in an additional 1/2 cup of cold water.
- Store. Transfer to a sealed glass jar or bottle and refrigerate immediately. The oat milk keeps well for up to 5 days. Shake or stir before each use, as natural separation will occur — this is normal and a sign that nothing artificial has been added.
Nutrition (per serving)
Calories: 110 | Protein: 3g | Fat: 2g | Carbs: 19g | Fiber: 2g | Sodium: 95mg