MylkMaid was launched during shelter-in-place in May by Amalia Lloyd, a chef at The Stationery in Carmel, who didn’t find a non-dairy milk to her liking at supermarkets and decided to make her own. She shared her hand-crafted milk with friends and after several positive reviews, decided to start a business with her husband, Brandon. They offer three unsweetened, organic options: almond, cashew and macadamia. Water and nuts are the only ingredients. For a creamier effect than some commercial brands, the nuts are crushed using a cold-pressed mylk machine. The pulp is then hand-squeezed in mesh bags.