sca-cooks - subtleties

[Susan A Allen]

>
>Actually, it was my friend and it was gelatinous.  May have even used
>something as a gelling agent (rennet?) (I don't remember - it was a 
>big
You could use gelatin, (by product of boiling bones, especially the feet)
of cows, pigs, etc.)  I would probably use the KNOX product, since
it is easier to make and keep.  It will gel the almond milk very nicely.

	Susan