Eliminating milk bottles is a hot topic for many cafes we talk to!

Here, we'll run you through some options to help reduce one of the biggest single-use plastic waste items in your cafe.

Let's start with dairy milk, then move onto alternative options.

DAIRY MILK

For most cafes, the main option is to switch to milk on tap with a reusable keg swap system.

The advantages are:

a) it saves bench-top space and increases efficiency (no opening and closing fridges and pouring from bottles during service).

b) it reduces milk wastage, with tap systems delivering the exact amount of milk needed.

c) it reduces waste and bulk in your bins.

There is an upfront cost and installation required, but the benefits will outweigh this over time.

Options:

• A milk tap, with reusable kegs provided by a participating dairy.

• Creating your own system (where there is no participating dairy in your area).

A MILK TAP UTILISING REUSABLE KEGS

At this time, the only system in Australia utilising reusable kegs is The Udder Way. The system partners with milk producers, who provide 18L kegs to cafes. The cafe installs the bench top tap provided by the Udder Way, and lines that connect to the keg/s, which are stored in a fridge or cool room. Multiple kegs can be connected to allow continuous flow. 

Here is a case study on one cafe who implemented the system, saving 1000 single-use milk bottles in 6 months.

Partnering dairies can be found HERE.

If your local dairy is not a partner, it may be worth asking them, or getting a group of cafes in your area to ask them collectively. Demand drives action, and this will make reusable kegs more accessible to everyone.

A note on milk bladders:

There are many dairies that offer milk in plastic bladders, which are compatible with a variety of tap options on the market. The downside is that this is not a reusable system, so while it carries benefits of the milk tap, you will still need to dispose of the milk bladders, which are not recyclable. Due to this, we have not included information about this option here.

CREATING YOUR OWN SYSTEM

On a leafy street in Perth, a milk vat sits atop the counter at Dejaxo Artisan Cafe & Bakery, filled with 100 litres of fresh milk sourced and produced by them.

It started as a way to reduce their own plastic waste. Now, their vision is to assist other cafes, with smaller milk needs than their own, to start using milk vats too. As a registered milk producer, they’re able to sell milk to others, paving the way for milk vats to be installed across Perth.

There are so many upsides to this project - less plastic, farmers are paid properly and customers get a better product, and all for just 10 cents extra per coffee. 

While becoming a milk producer isn’t something most cafes want to embark upon, it's worth exploring the idea if your volume is large enough, or you can connect with a local milk producer who is willing to work with you to implement this kind of system.

Here is what Dejaxo had to say about the milk vat:

Note: apologies for the audio quality, we will work to improve it!

ALTERNATIVE MILKS

Alternative milk varieties almost always come in UHT 1L containers or ‘tetrapaks’, and there are currently no commercial keg options for alternative milks (though there may be as demand grows).

These days, to avoid waste, save money, and have control over their ingredients and taste, more cafes are making their own nut and plant based milks.

Have you considered making your own? It's not hard, though does require a bit of organisation.

We'll run you through the steps.

THINGS TO CONSIDER

Not all milks are the same - some require more preparation and time.

You may decide that making some varieties in house, and sourcing others externally, is right for you. You certainly don't have to commit to all or nothing, especially when you start.

Consistency is key - be sure your staff follow a strict recipe and process so that the milk comes out the same each time.

Be sure that the glass jars you use to store the milk in are sterile - if they aren’t, the milk will spoil quickly.

It is also important to consider what nuts and plant based materials you are using.

Conventionally grown almonds and macadamias are sprayed heavily with pesticides, and almonds particularly require large volumes of water to grow and harvest.

They are also often packaged in single use plastic bags - therefore researching and sourcing ingredients is important.

HOW TO MAKE SOME POPULAR MILK CHOICES

Almond milk

The process starts with soaking almonds overnight in cool water - in the fridge.

Drain the water out and add the almonds to a blender along with fresh filtered water and a pinch of salt.

After blending the mixture for 1-2 minutes, pour the milk through a nut milk bag or ultra fine sieve into a mixing bowl/bucket. Be sure to thoroughly squeeze all of the liquid.

For ease of use, the ‘milked’ liquid can then be poured back into the rinsed and cleaned blender (which has a pouring spout) then decanted into sterilised glass bottles.

Alternatively, use a ladle or measuring cup with a spout to pour the milk directly from the mixing bowl/bucket into the sterilised bottles.

Quantities

1 cup raw almonds to 4-5 cups of filtered water. Do some experimenting with quantities as changing the ratio of almonds to water will simply change the creamy nature of the final product.

How long does almond milk last?

In general, 4-5 days. But this will depend on how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.

You will know when it has gone bad, it will be sour and have a very obvious ‘off’ taste. It may also begin to separate and form clumps.

Macadamia Milk

Follow the same steps as for almond milk, the only differences being:

Macadamias only need to be soaked for 1-2 hours in cool water.

Quantities -see below.

Quantities

1 cup of raw macadamias to 3-4 cups of filtered water

How long does macadamia milk last?

5 days in the fridge. Follow the same hygiene/sterilisation steps for longer lasting milk.

Oat Milk

Making oat milk is easy and doesn’t require any pre-soaking. It is made by simply adding oats and filtered water to a high-speed blender on high for 30-45 seconds.

Unlike nut milks, oat milks need to be strained through a thicker cloth rather than a nut milk bag, as they let too much pulp through.

Once strained follow the same decantering process as per the almond and macadamia milk instructions.

Tips

• Don’t over-blend as the oats can get really slimy

• Don’t soak your oats as this will also make them more prone to sliminess

• Make sure the added water is cold - lukewarm or hot water will also create a slimy texture

• Strain the liquid twice to remove any excess starch

Quantities

1 cup rolled oats to 4 cups of filtered water.

How long does oat milk last?

Well sealed and refrigerated oat milk should last about 5 days. Similarly to almond milk, you will know it has gone bad by taste and smell.

There are of course, a bunch of other nut and plant based recipes out there to follow. You will know what varieties are the most popular at your cafe and can accommodate accordingly!

Note: Our advice is strictly impartial - we don't benefit commercially from any brands or products we link to or recommend.