[Sca-cooks] Re: Almond Milk

[Martha Oser]

Stefan wrote: 

> 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

In reading (re-reading, really) this entry, I note the comparisons of the 
almond "cream" to a custard, but that it is a kind of hard-set custard with 
an eggy texture.  Perhaps soft-boiled or poached egg texture?  There are 
other postings in the same entry that give it a similarity to fresh cheeses, 
such as queso blanco or ricotta.  This is what leads me to wonder, if one 
drains out enough of the whey after thickening the almond milk on the stove, 
and it gains this somewhat soft, cheesy texture, can it be used in a way 
similar to cream cheese... 

Still pondering...  I guess I'll have to get me some almonds and limber up 
the food processor. 

 -Helena