Simply blend the base with water for 1 minute to make your plant-based milk at home.
Dosage recommendations are on the label and we recommend 30g-40g of base per litre of water. If it’s your first time using the product, we recommend starting with 40g of base.
For best results, use a high-speed blender such as a NutriBullet or similar.
Here’s a quick 16 sec “how-to” video: https://www.youtube.com/watch?v=S0aUJt_67UQ
There are 5 delicious flavours:
The Nut Mylk Base and Almond Mylk Base are the most popular flavours. For first-timers, we may recommend the Nut Mylk Base due to its neutral flavour profile and unique, creamy blend of cashews, almonds and macadamias.
Hazelnut Mylk Base is perfect for anything on the sweeter side like smoothies, porridges and baking; and it’s amazing with anything cacao-related!
Hemp Mylk Base has an earthy flavour and is the only nut-free option, plus it’s the most sustainable out of all flavours.
Keep your eye out for a few limited edition flavours too!
Unopened, store your Mylk Base in the pantry and your jar will have a BB date of approximately 12-18 months.
Once opened, store your Mylk Base in the fridge or a cool, dry place such as the pantry. Once you’ve opened your jar, use within 3 months. Your Mylk Base can last longer than 3 months if stored correctly and always used with a clean, dry spoon.
Approx. 4-5 days. Store in the fridge and shake before pouring as natural separation may occur.
You can definitely whip up 500ml or even less, that’s the beauty of it! You are not only combatting cartons going into landfill, but also reducing your food waste!
Always give your milk a good shake before use. Separation is normal because there are no emulsifiers, additives or gums; only clean and natural plant-based milk!
Once you’ve opened your jar, use within 3 months and store in the fridge or a cool, dry place. Your Mylk Base can last longer than 3 months if stored correctly and always used with a clean, dry spoon.
It is perfectly normal for the contents of your milk to settle which is why we recommend to give the jar/bottle a good shake before pouring. If, however, your milk is no longer white, smells a bit funny or has gone a little slimy, then it’s time to chuck it and make a fresh batch.
Yes, our milks are safe to heat and cook with! If you’re using our milks in your tea or coffee, try to keep the temperature of the milk similar to your coffee or tea when pouring to prevent splitting as the milk is homemade and has no emulsifiers, gums or thickeners.
Our milks heat very well but if you add cold homemade milk to a hot tea or coffee, then it will separate as we don’t use any gums, additives or emulsifiers in our Mylk Bases. Try heating the milk to a similar temperature to your tea or coffee to prevent splitting. Also, if you blend your milk the night before, it’ll thicken up overnight which will help make a creamier milk.
Although freezing does not affect the safety or nutritional content, we do not recommend it as the texture can change once thawed.
Arrowroot is a starch that comes from plants and is a much better option in cooking than corn starch which can come from genetically modified sources. Not only does arrowroot make our Mylk Bases thick and creamy, it also possesses some great health benefits. Arrowroot is the highest in protein out of all starches and flours. It is also high in zinc, iron, magnesium, phosphorus and fibre. It may help balance pH levels, improve circulation, assist in lowering cholesterol and increase satiety which may help in weight management.
Mesquite is high in minerals and has a low glycemic index (GI). Mesquite is basically the whole pods ground up, so it is naturally high in fibre too. It fills you up, balances your blood sugars and has a delicious creamy caramel flavour.
5mg per every 250ml of made milk.
You need a stick blender or electric whisk – anything with a small base as you’re only making a small amount of sauce. The trick is to first blend the powder with a small amount of water and then slowly add in the oil. Keep slowly adding in your oil until you get a creamy consistency. This helps to emulsify the sauce and will take a few minutes.
Refer to your label for water & oil dosages, depending on how much sauce you are making.
The beauty about our DIY Condiments range is that the choice is completely up to you! However, we do recommend finding a good quality sunflower oil due to the neutral flavour it has but you can also try rice bran oil or very extra light virgin olive oil if that’s preferred!
Store in the pantry – unopened and once opened. See the bottom of the jar for your BB date. Always ensure the lid is tightly closed to prevent air/moisture from getting in and always use a clean, dry spoon to protect the shelf life of your jar.
Store in the fridge and consume within 5-7 days.
A stick blender or electric whisk works best. You’re only making a small amount of sauce at a time so you need a blender with a small base. This will allow you to blend and emulsify the ingredients easily.
The key is to slowly add in the oil, bit by bit, until your creamy sauce forms. For this reason, a Nutribullet or similar usually doesn’t work best.
The * noted next to each ingredient indicates it is Australian Certified Organic.
Bundles already have a discount attached so our discount codes only work for full priced items.
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