SC - What Would Have Been Your Job in Medieval Times?

[Elaine Koogler]

The below process is how we made almond cheese, with one more step. 
After the gentle boiling process, the almond milk was put into a cloth
over a colander to strain out the 'whey', or very thin liquid.  After it
has had a chance to hang or drip for a while, the thick 'curds' that are
left are gently squeezed in the cloth to make them clump together, and
then let rest in a cool place (like the refridgerator) and it makes a
very nice almond cheese, about the texture of thick sour cream or whipped
cream cheese.  With the addition of a little rosewater, it is a very nice
spread on lots of foods (or just good on your finger, when you snitch a
taste ;)
Christianna
I have a class handout around here somewhere with several references to
this technique from period sources, but I don't know where that is just
now :(

On Tue, 30 May 2000 00:26:48 -0400 "Bethany Public Library"
<betpulib at ptdprolog.net> writes:
> To make almond butter you run the "milk" through the almonds several 
> times
> as they are grinding, getting as much of the good stuff out of the 
> nuts as
> possible. Then the mess is strained, and you gently heat the 
> condensed
> almond milk in a sauce pan or double boiler (agitating continually) 
> until it
> gets uncredibly thick. Almonds thicken like starch does, when 
> grounds finely
> in liquid and with applied heat. Let it cool and it gets even 
> thicker.
> Refrigerate, and it gets hard, like butter---but it does tend to 
> weep a bit,
> so be sure to drain it before serving.
> 
> I love it sweetend with some honey and a bit of orange or lemon peel 
> in the
> manufacture (not medieval), served with a dollop of seville 
> marmalade on
> some extremely crisp pastry or a croissant.
> 
> See Dawson's Huswife's Jewel for a recipe for "Almond Butter in the 
> Newest
> and Best fashion" or some similar title.
> 
> Cheers
> 
> Aoife
> 
>     original message:
> I have yet to have
> the almonds become "butter"  tho, the addition of water, and 
> straining off
> the liquid  -- including the nuts' oil  --  may have something to do 
> with
> that.
> 
> Caointiarn
> 
> 
>
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