Rodney Macuja
Thicker, creamier milk, with a more pronounced almond flavour.
Who Anthony Tuong and Vuong Nguyen were looking for a milk substitute to use in the smoothies they sold at farmers’ markets across Sydney. Unhappy with the long-life almond milks on the market, they started making their own.
How The milk is made in a similar way to homemade cold-pressed almond milk, says Nguyen. The almonds are soaked in water overnight before being drained, blended with a little water, squeezed, mixed with some sea salt and bottled. The milk is then treated using high-pressure processing, a method of cold pasteurisation that applies extreme pressure to bottled milk – and many other foodstuffs, for that matter – rather than using heat to kill bacteria.
Why Inside Out almond milk doesn’t contain the thickeners, preservatives, oils and other additives that might be used in heat-processed products. Tuong says that, at 22 per cent, their milk contains at least double the proportion of almonds found in other brands, which results in a creamier milk with a more pronounced almond flavour. It works nicely with coffee, too. Baristas who have experience using almond milk have been impressed by the results they’re getting with Inside Out, says Nguyen. He reckons the milk gives the best frothing result of any almond milk in Australia. It’s great in tea and hot chocolate, and Nguyen says it’s also good warmed with honey and cinnamon and served over porridge.
WhereInside Out sells for about $7.95 a litre at selected health-food stores and farmers’ markets in Sydney.
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