[Sca-cooks] Re: Almond Milk

[Adele de Maisieres]

Martha Oser wrote:

> 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...

Welll... heating almond milk doesn't produce anything like curds and 
whey.  It just getsa bit thicker.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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