Not to be confused with the 1992 campaign encouraging consumers to drink copious amounts of cow’s milk.
Mylk is the new age equivalent of milk.
From L-R: Almond, Coconut, Rice, Dairy, Soy
The difference? Dairy vs. non-dairy.
People often ask us if we’ve spelt milk incorrectly, but rest assured, we’re committed to that ‘y’ and we want you to know why*.
*See what I did there?
Dairy is a valuable source of nutrition, high in protein and fat.
It’s a complete source of protein, containing all nine essential amino acids - as do all sources of animal protein. This makes it great for a post workout drink, helping to heal and soothe tired muscles lessening recovery time.
Overall, on paper, dairy is great. The thing is, and it’s a personal thing, mammals make milk to feed their babies, to help them grow big and strong. It’s short term food for infants. There're arguments for and against consuming dairy, but I’ll leave that one to you.
Mylk on the other hand comes from plant-based sources.
Soy mylk - Soybeans
Coconut mylk - Coconuts
Almond mylk - Almonds
The list goes on, and it’s a fairly self-explanatory one.
We try to keep things clean here, using non-GMO, organic, additive-free mylk. Some brands are better than others, as is always the case. Some use cleaner ingredients, some have higher amounts of the good stuff in them, and some are bulked out with water. Check the label and ingredient list; ingredients are listed in order, from most present to least. You’ll find some nut mylks containing less than 5% nuts…choose wisely. There’s a summary of the main differences in mylks here.
Our favourite of all the milk/mylks is coconut, we’re particularly fond of Pure Harvest Coco Quench, for its smooth texture and coconut taste*. Love that.
*We weren’t paid to say that, it’s legitimately awesome.
When it comes to choosing milk for the purpose of creaminess and foam. There are a few things you need to know.
Firstly, the fat, protein and carbohydrate content are all important when it comes to foam. Their ratio to one and other determines how they’ll act once there’s heat involved.
The temperature that you steam the milk at is super important as heat interferes with the structure of each molecule. Different proteins have different heat stability, for example, casein and whey, which are both present in milk; casein is more heat stable than whey. If the steamer is too hot you’ll disrupt all the protein molecules and end up with curdled mylk, and no foam. Gross. Let’s face it, it’s all about the foam, and never about the curd.
You can have different types of foam, the super air filled bubbly foam, and the thick creamy foam.
Steaming the milk forces air bubbles into the milk/mylk, the air bubbles connect with the protein and this builds the foam. So essentially, you can keep making foam until there is no protein left.
I borrowed this table from the legends at science and food...
Needless to say, higher fat milk/mylk has a creamier foam. Though, if the protein content is limited the creamy foam won’t stay around that long as there’s nothing to give it structure.
I could bang on about mylk, milk, protein and fat for years. But I’ll leave it to you to further educate yourself and play around with different mylks and temperatures.