[Sca-cooks] Re: Almond Milk
Adele de Maisieres
ladyadele at paradise.net.nz
Tue Oct 18 14:10:11 PDT 2005
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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