Just bumping this thread as a post back up the line mentioned oat milk. After trying a carton made by "Planet Oat" I was impressed. Then trying to make it myself with different oats (rolled, steel-cut, bran) ran into the "slime conundrum": Oat gum, the beta-glucan polymer that gives oatmeal that gummy texture. Most of my tests so far have failed to get passed the gumminess of the final milk, but have been reading that the blending part should be short and as cool as possible. Since I've been blending the oats just like doing almond milk, I think I'm way over-blending....and over-heating the mixture. Anyone out there make consistently non-gummy batches of oat milk and would care to share the recipe? Thanks!
I harvest from plants as small as this one, about 9" across. (The picture would not copy, see link below.) I will take as much as half the leaves. More if I have a desperate need. There is something to be said for responsible harvesting, but this plant is not going to vanish from my region if I kill one plant. I do make sure to leave the center of the rosette so it can recover. If this is your only plant, try not to take more than 1/3 of it. More leaves will grow, a cup of tea a day would take a long time to exhast such a robust plant.