[Sca-cooks] Almond milk cheese

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Wed Jun 18 10:40:20 PDT 2008

>I was playing and reading on almond milk just last week. You should be able
>to take any cheese recipe and just substitue the almond milk for the amount
>of milk called for. One of the particular notes I recall, I think it was in
>The Art of Cookery in the Middle Ages, is that almond milk has a longer
>shelf life than animal milk and so should the cheese and butter made from

We had left over almond milk from a feast we did, by morning it was rancid, curdled, and unusable.  It got left at room temperature for two hours or so during the feast, but still looked and smelled ok when we put it away for the night. I really doubt that almond cheese would keep very well.


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