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alternative dAIry CO.
ALT. DAIRY CO OAT
Our Oat Milk is made with Australian oats from our friends at Blue Lake Milling in the Riverina. It’s dairy’s doppelganger, delivering a creamy cup. It surprises and delights!
Ingredients:
Filtered Water, Ground Australian Oats (9%), Minerals (Phosphorous, Calcium), Sunflower Oil, Canola Oil, Sea Salt.
Made from GMO-free
Australian grown oats
At least 98% Australian ingredients
The most sustainable member of our milk family
Vegan Friendly
Great for recipes
Perfect for coffee
Use blends over single estate coffee beans. Blended coffees are commonly roasted darker which creates a softer acidity and reduces the risk of reacting with soy.
Ensure the soy is cold from the fridge.
If you want consistency always use the same brand/milk.
Be gentle and do not introduce too much air into the soy when steaming. This process will ensure it remains silky and perfectly textured. (This is where a lot of people come unstuck as they seek to create too much microfoam).
If you are finding the soy curdling, try lowering the temperature of the soy by turning off the steam earlier.
When pouring soy into the extracted coffee do it reasonably fast and consistently. This process will evenly combine the coffee and soy protein. If you introduce the soymilk too slow, you’ll risk the coffee and the soy protein to react and curdle.
Less stretching and more movement
The size of the milk jug should match the size of your cup
ALT. DAIRY CO ALMOND
Our Almond Milk is made with Australian almonds grown locally in the Murray-Darling Basin. It’s the milk that baristas go nuts for (literally), and we hope you enjoy it as much as we do.
Ingredients:
Filtered Water, Ground Australian Almonds (3%), Cane Sugar, Corn Maltodextrin, Minerals (Phosphorus, Calcium), Sunflower Oil, Canola Oil, Emulsifier (Sunflower Lecithin), Sea Salt, Vegetable Gums (Locust Bean, Gellan).
Made from Australian grown Almonds
At least 97% Australian ingredients
Gluten free
Vegan Friendly
Great for recipes
Perfect for Coffee
Use blends over single estate coffee beans. Blended coffees are commonly roasted darker which creates a softer acidity and reduces the risk of reacting with soy.
Ensure the soy is cold from the fridge.
If you want consistency always use the same brand/milk.
Be gentle and do not introduce too much air into the soy when steaming. This process will ensure it remains silky and perfectly textured. (This is where a lot of people come unstuck as they seek to create too much microfoam).
If you are finding the soy curdling, try lowering the temperature of the soy by turning off the steam earlier.
When pouring soy into the extracted coffee do it reasonably fast and consistently. This process will evenly combine the coffee and soy protein. If you introduce the soymilk too slow, you’ll risk the coffee and the soy protein to react and curdle.
Less stretching and more movement
The size of the milk jug should match the size of your cup
ALT. DAIRY CO SOY
Backed by the pioneers of plant-based milks in Australia, we took a decades-old recipe and perfected it for cafe with our Soy Milk. It works with a variety of blends for a balanced cup without the beany aftertaste.
Ingredients:
Filtered Water, Soy Protein (3.5%), Corn Maltodextrin, Cane Sugar, Sunflower Oil, Canola Oil, Vegetable Fibre, Minerals (Phosphorus, Calcium, Magnesium), Acidity Regulators (332, 450).
Made from non-GM soy
At least 89% Australian ingredients
Soy beans perfected for coffee beans
Vegan Friendly
Great for recipes
Perfect for Coffee
Use blends over single estate coffee beans. Blended coffees are commonly roasted darker which creates a softer acidity and reduces the risk of reacting with soy.
Ensure the soy is cold from the fridge.
If you want consistency always use the same brand/milk.
Be gentle and do not introduce too much air into the soy when steaming. This process will ensure it remains silky and perfectly textured. (This is where a lot of people come unstuck as they seek to create too much microfoam).
If you are finding the soy curdling, try lowering the temperature of the soy by turning off the steam earlier.
When pouring soy into the extracted coffee do it reasonably fast and consistently. This process will evenly combine the coffee and soy protein. If you introduce the soymilk too slow, you’ll risk the coffee and the soy protein to react and curdle.
Less stretching and more movement
The size of the milk jug should match the size of your cup
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