The idea behind Mylk Made began during our travels. Myself (Jemma) and partner (Max) spent 11 months based in Lombok, Indonesia, during 2018-19, living the full-time surf bum life. We both truly embraced Indonesian culture during our time there; committing to a slower pace of life, and eating a more wholefood, organic diet. Each week I'd purchase freshly made coconut and cashew mylk from one of the yummiest vegan cafes in Lombok. It was quite an eye opener to learn what they used to make these mylks... cashews/coconut, a squeeze of lemon juice, and water. That’s it! They also used the whole nut (including the skin) so there was no waste. And the taste? Absolutely delicious and super creamy.
Mylk Made bases combine the simplicity of our favourite Lombok mylks, with a sustainable product that is good for both you and our planet.
My mum and I work as a team in the kitchen; I very quickly learned there aren't enough hours in the day to do everything! And, stone grinding nuts and seeds is a very slow process.. it takes a very long time! But, we truly love what we do. It's an exciting new challenge and we can't wait to see where it takes us.
Mum and I did an interview on Radio New Zealand, if you would like to take a listen, click here.
We truly believe mylk bases are the way forward. You do not need any unnatural additives or preservatives in your plant mylk for it to taste good. In fact, we stand by it tasting BETTER with less.
Thank you so much for stopping by, and supporting Mylk Made.