[Sca-cooks] Almond Milk

[Stefan li Rous]

Helena asked:
> 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.

It was my impression that this "almond cream" was more like a custard  
than like a cheese, and usually sweetened.

almond-cream-msg  (28K)  6/17/04    A sweet custard filling used in  
sotelties.
http://www.florilegium.org/files/FOOD-SWEETS/almond-cream-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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