Mylk Made: Ricoh Innovating Business

An idea that originated in Indonesia is now a fully-fledged business in Rangiora, supplying versatile nut milk bases (or mylk) throughout Canterbury and beyond.


Jemma Turner and her partner Max spent 11 months in Lombok, embracing the Indonesian culture, 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 an eye opener to learn what they used to make these mylks… cashews/coconut, a squeeze of lemon juice, and water,” she explains.

“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.”

Back in Rangiora, Jemma has created her own Mylk Made range of nut mylk bases, combining the simplicity of her favourite Lombok mylks into a sustainable product that is good for people and the planet. The resulting products can be used as milk, for baking and in cooking.

“Mum (Corrine Turner) and I work as a team in the business,” says Jemma. “We view mylk bases as a sustainable alternative instead of buying plant mylk in a carton. We believe mylk bases are the way forward. You don’t need any unnatural additives or preservatives for it to taste good. In fact, we stand by it tasting better with less.”



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