Mylk Made is a new plant-based milk concentrate that can be easily made up at home.
Jemma Turner and her mother Corinne Turner are behind the Christchurch-based company, whose milk-making method is inspired by one that Jemma observed in Lombok, Indonesia.
Photo: Mylk Made
- Recipe: Lentil and Coco-Nut Burger
Jemma tells Kathryn Ryan that it never felt right buying plant-based milk in tetra packs from the supermarket.
When she and her partner returned to NZ after living in Lombok they gave a crack at using the Lombok method to create a waste-free way for people to make plant-based milk at home.
They worked over a year to develop the right range of flavours, Jemma says, these are coco-nut, hearty hemp, creamy lavender, rich hazelnut, absolute almond and nutty oat.
Mylk Made is sold as a smooth paste in glass jars.
The pastes are made from whole nut and seeds ground in a stone grinder which is a cross between a food processor and concrete mixer, Jemma says.
The product is 98 percent waste-free (apart from the sticker on the jar) and lasts for 9 months - opened or unopened.
To make instant fresh nut milk, you add 1 tablespoon of Mylk Made base and 350ml of water to a blender, then mix it on high for 10 to 20 seconds, Jennifer says. It can be used hot or cold.
Mylk Made currently has 30 stockists nationwide - most independently owned wholefoods stores.
