When I make oat milk this way, it becomes thick when I boil it, like porridge. The oat milk from the shop does not do that. How do I make oat milk that will not become thick when heated?

Yes, they can.

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Lactoderm or milk skin. It is denatured milk proteins that coagulates with the milk's fat. You can eat it if you want.

Yes, just be careful while handling the milk while hot.

Generally, the more viscous the liquid, the lower its boiling point. As the article states that the "mosto" that is formed by this process ends up being a syrupy liquid,...

Don't boil the milk. It should work for a few days if you're careful and preserve it. Store the milk and honey in the fridge.

You will need to use 3.5 cups of oats to get 2 cups of oat flour. This will also give you about a cup of instant oats.

If sealed correctly it will last 1 week.

Don't throw it out. Wash it well and dry, then cut in half. Cut off the dark parts. The rest will be fine to eat.

First, you might want to reconsider running a pump 24 hours. It's a waste of energy. As for filters, try a 24-inch Sand Filter, or 100 sq ft. Cartridge Filter,...