[Sca-cooks] Almond milk cheese

Terry Decker t.d.decker at worldnet.att.net
Tue Jun 17 15:35:08 PDT 2008

>>>> Are you sure?  Does rennet set almond milk?
>>> I doubt it, since I don't believe almond milk contains casein.  However, 
>>> the cooked almond milk can gelatinize.
>> That's what I thought-- you can make a "cheese" from almond milk, but you 
>> don't use the same method as for animal-milk cheese.
> I thought that the acid method worked for bean and nut "cheeses".  I have 
> made tofu from soy milk plus lemon juice, after all.
> Selene

The recipes I've seen do not try to curdle almond milk and I've never 
experimented with the process, so I can't say whether the acid method will 
or will not work.

Success will depend on whether there is enough protein that can be 
coagulated by the acid.  Soy beans run about 50% protein (IIRC) while 
almonds run about 20%, according to some marketing blah.  A quick check of 
some soy milk and almond milk nutritional info shows that 8 oz. of each has 
6.5 grams and 1 gram of protein respectively.

I also suspect you need to use "raw" almond milk which is cold processed.  A 
hot extraction process will likely damage the protein so that it won't 
coagulate properly.


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