[Sca-cooks] Almond Milk

[Martha Oser]

Last week, Maeva wrote regarding baking in an outdoor oven: 

> first was foccacia and pizzas, then we oven blasted a bunch of vegetables,
> when the oven was about 425 I did three pies in springform pans a garlic
> torta, cheese and greens and a dried fruit, nuts and almond milk.
> then we did breads, a chicken, cinnamon buns, and lastly a flan when the
> oven was almost cold. 
> 
> Maeva
> in An Tir

My questions are in regards to the almond milk pie.  How long do you have to 
bake the pie before the almond milk thickens?  Do you have to be careful of 
it foaming up in the oven, or does the more gentle heat prevent that from 
happening? 

Secondly, if one makes the almond cream or "cheese", thickening the milk on 
the stovetop and draining out the liquids after thickening, can one use the 
resulting "cheese" in baking in a manner similar to cream cheese?  I'm 
contemplating trying a non-period recipe that calls for cream cheese but 
substituting almond "cheese" instead. 

Many thanks, 

 -Helena