Elmhurst 1925 (formally Elmhurst Milked, LLC) is an Elma, New York-based plant-based food and beverage company. Non-dairy, plant-based milks created from nuts, grains, and seeds are manufactured and sold by the company. In March 2017, the first four nutmilks almond, cashew, hazelnut, and walnut made their premiere at Natural Products Expo West. Since then, they’ve added a line of unsweetened plant milks created with only two to three ingredients, award-winning barista editions, dairy-free creamers, and single-serve ready-to-drink alternatives to their lineup.
Is it necessary to keep Elmhurst milk refrigerated?
Our items are shelf-stable. This means that, unlike many dairy or plant milks, they don’t need to be refrigerated before use. This isn’t due to any sort of wizardry or unusual additions. It has to do with how the product is packaged.
We follow an aseptic procedure. In a nutshell, we sterilize the goods with a brief blast of heat before packing it into an airtight carton. You don’t need refrigeration to keep bacteria from developing because no air can get into the box.
So, if a carton has been sitting outside the dairy case at the shop or on your front porch for a while, it’s completely okay to eat it. (It’s also fine to drink if it’s been in the refrigerator some people prefer their drinks cold.)
After the date stated on the top of the packaging, which is six months from the date of manufacturing, you should not consume the goods. Have fun until then. Make sure you order enough to last a while. Keep it in your pantry, on your counter, or take it with you when you travel.
Is it possible to freeze Elmhurst almond milk?
Almond milk that is shelf-stable should be kept at room temperature in a cool, dark place away from heat sources. Once the container is opened, it must be refrigerated. Always replace the cap and keep it refrigerated.
The majority of makers of refrigerated almond milk advise storing the carton away from the fridge door because that area experiences the largest temperature variations. All types of milk are normally safe on the lowest shelf in the back of the fridge.
Can You Freeze Almond Milk?
Because freezing almond milk alters the texture and viscosity of the milk, it is contentious. Almond milk is fantastic for baking since it freezes well and thaws out as a great dairy substitute.
Fill ice cube pans halfway with almond milk and freeze for 24 hours. Place the almond cubes in freezer bags after removing them from the trays. Remove the milk as needed and thaw until thoroughly melted in a small bowl at room temperature.
Elmhurst Dairy is owned by who?
Elmhurst, New York City’s last dairy, was shuttered by Henry Schwartz in 2016. This wasn’t simple; Elmhurst had been in his family for almost 90 years, when his father and uncle hand-bottled and carried milk in a truck full of ice blocks to Queens and Brooklyn. The cows had long since left, but a long-standing custom had come to an end…
…until 2017, when Elmhurst returned as an innovative plant milk firm, of all things. How did Henry, a dedicated dairyman, make such a drastic change?
A continuous drop in dairy consumption and the changing American diet worried Henry, but it also intrigued him. People were eating healthier, switching to plant-based alternatives, and becoming more conscious of their environmental impact. In fact, he was as well.
Is the nut milk from Elmhurst certified organic?
Although we are not certified organic, we take great care in acquiring and selecting our products. All of our products are plant-based, non-GMO, vegan, gluten-free, kosher, and free of artificial additives.
Is almond milk available at Trader Joe’s?
The almond smooth original almond milk from Trader Joe’s is an excellent dairy-free milk option. It’s delicious to drink and works well in baking as a substitute for cow milk. The almond smooth original almond milk from Trader Joe’s is an excellent dairy-free milk option. It’s delicious to drink and works well in baking as a substitute for cow milk.
Macadamia milk is a type of milk made from macadamia nuts.
Enjoy a glass of milkadamia and notice how different milk tastes now. Water, Macadamia Nuts (2.4%), Cane Sugar, Acidity Regulator (Calcium Phosphate), Pea Protein, Natural Flavors, Stabilizers (Locust Bean Gum, Gellan Gum), Sea Salt, Emulsifier (Sunflower Lecithin), Vitamins (A, D, B12).
Is Elmhurst milk raw or pasteurized?
Warning: Your nut milk may not be all that it’s cracked up to be. Examine the list of ingredients in your current favorite. The more components stated, the less likely there are to be any nuts. Check for carrageenan, sunflower lecithin, and locust bean gum while you’re there. They appear to be healthy a seaweed extract, a flower, and a bean (or yoga pose, depending on your point of view). In truth, these are thickening agents and chemicals used to improve the appearance and flavor of many plant milks, with little nutritional benefit. Carrageenan, for example, is a possible carcinogen.
It’s incredible to think that the bulk of goods in this $1.6 billion category1, which are marketed as a healthy alternative to cow’s milk for those who are lactose intolerant, vegan, or simply like the flavor, aren’t actually that healthy.
Dr. Cheryl Mitchell, Senior Vice President of Ingredient Manufacturing at Elmhurst Milked, a firm that makes nutbased milks with six or less ingredients, says, “They’re faking it.” “I know because I did it first,” says the author. Mitchell is a worldrenowned food scientist who over 20 years ago produced Rice Dream, the first successful massmarket plantbased milk, and is intimately familiar with the industry and its operations (she holds over 13 patents). Consumers took a little longer to realize they’d been duped by companies selling ostensibly natural milks that included barely 2% nuts in some circumstances. Last year, a major manufacturer paid $9 million to settle a class action complaint alleging misleading advertising.
Mitchell says that she was “disappointed with what I had done” during her Rice Dream days. I needed to figure out how to get the most nutritious bang for my buck.” Mitchell, a second-generation food scientist whose father contributed to the discoveries of Tang, Cool Whip, and Pop Rocks, and whose mother served three terms as the first female mayor of Lincoln Park, New Jersey, did it after 13 years of self-funded research and development. She invented a system and all of the machinery required to “milk” nuts in a way that produced a creamy milk with outstanding flavor and retained all of the nuts’ protein without the use of synthetic additives, and then worked with Elmhurst Milked to bring it to market.
Elmhurst Dairy was New York’s oldest dairy at the time, having been family-owned since the early 1900s, when Henry Schwartz’s grandfather allegedly carried a herd of cows across New York City’s Williamsburg Bridge to his farm in Elmhurst, Queens, and started Elmhurst Dairy. The company produced milk until Henry Schwartz decided to close it down in 2016. He’d met Dr. Mitchell and was sure that plants, not cows, were his future. Mitchell relocated from California to Buffalo, New York, and had Elmhurst Milked’s state-of-the-art production facility up and running in less than a year; the first round of products debuted in early 2017, packaged in their now-signature architectural boxes with a sloped pyramidal top that seemed to be created with those who drink straight out of the box in mind (you know who you are, and they’re not judging).
Elmhurst now manufactures ten varieties of milk, ranging from the traditional almond and oat to cashew, walnut, and hazelnut, and has garnered a cult following. Many people have discovered that these are excellent cow’s milk substitutes in everything from cereal to smoothies, coffee to cooking. It’s easy to see (and taste) why, and when you start comparing, it’s evident that there isn’t one.
“Historically, plant milk didn’t strive to provide nourishment; it was just trying to avoid being dairy,” Peter Truby, Vice President of Marketing for Elmhurst Milked, noted. “The issue is that it didn’t provide anything else.” In theirs, there’s nothing nourishing, but there is in ours.” Elmhurst milks are made up of fewer than six ingredients, with the unsweetened varieties containing only two: almonds and water. The leading brand’s unsweetened almond milk contains 11 ingredients: 2 “Almond milk” (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, sunflower lecithin, gellan gum, natural flavors, vitamin A palmitate, vitamin D2, and Dalphatocopherol
The figures speak for themselves: 18 almonds per glass in Elmhurst vs. 4-1/2 in others; 11 cashews vs. 2; 11 hazelnuts vs. 5; 8 walnuts vs. 2. Elmhurst’s nut milks begin with whole, raw nuts, so they smell and taste like nuts, sometimes unexpectedly so (Walnut! Tastes excellent and is high in omega-3s!). Who knew? ), and each glass contains up to 5 grams of natural protein from nuts.
This is especially true with their Milked Oats. Oat milk is the current “it girl” of alternative milks, thanks in no small part to Oatly, a Swedish business that first promoted its product through coolkid coffee shops such as Intelligentsia. “Everyone is really enthused about the oat milks,” Mitchell acknowledges. “However, many are high in oils such as rapeseed and safflower.” Again, those substances appear to be healthful, but Mitchell believes they aren’t required. “Oats have enough natural materials to generate an emulsion by themselves but the others don’t have the technology to use more raw materials and optimize natural nutrients.” “Yes, we do.”
Whatever the flavor, there’s no doubting that plant milks are becoming more popular, and as Truby points out, “the ‘gateway’ to plant milks is coffee.” Because it sounds wonderful, people will try almond or hazelnut milk in their coffee. They’ll try others once they’ve opened the door, such as a walnut milk latte.” As a result, it only makes sense to sell a selection of these milks to customers through their local coffee shops.
The problem is that, with the exception of cashew, most plant milks don’t want to work with coffee. They may begin to separate or appear to be curdling (this isn’t the case; it’s more complicated). The bottom line is that the optics aren’t great. As a result, firms began developing “Barista” lines, which included additives often as many as five, including oils that improved the appearance of coffee beverages. For example, Oatly utilizes rapeseed oil as an ingredient and does not disclose how many oats are in each serving. Elmhurst’s Barista line, which will debut in November with cashew, almond, and oat milks, contains only five ingredients and no oils, making it the “cleanest” of the Barista plantbased milk offerings, according to Truby. (Each serving of the oat version contains 16 grams of whole grain.) Despite the fact that they were designed primarily for coffee shops, Truby has had interest from two major stores that want to carry the brand as of this writing.
Mitchell may appear to have enough on her plate, but she’s only getting started: protein shakes and creamers are rumored to be on the way. When pressed, she stays wonderfully coy, preferring to recall a time when plant-based meals weren’t a glamorous category and financiers scoffed at her business plans. “Take a look at what we’ve accomplished this is the way things are going to be in the future!”