[Sca-cooks] Almond Milk Cheese Redux

[yaini0625 at yahoo.com]

Has anyone found and/or tasted the almond cheeses that can be found at Henrys, Whole Foods or equivalent? It is often found in the vegan section because it is made with a non-animal rennet. 
Is this the same cheese?
Aelina

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-----Original Message-----
From: "Claire Clarke" <angharad at adam.com.au>
Date: Thu, 15 Apr 2010 21:04:55 
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks]  Almond Milk Cheese Redux


Message: 2
Date: Tue, 13 Apr 2010 14:14:11 -0700 (PDT)
From: wheezul at canby.com
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Almond Milk Cheese Redux
Message-ID:
	<21d4f92c7d0cd4c0a0ddcf91de1f7560.squirrel at mail.web-ster.com>
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 So it can now be found in the FOOD section of
> the Florilegium as:
> alnd-mlk-chs-msg  (16K)  4/11/10  Period almond milk cheese.  Cheese
> and butter-
>                                      like compounds make from almond
> milk.
> http://www.florilegium.org/files/FOOD/alnd-mlk-chs-msg.html
>
> Stefan
> ======
Not really responding to this post, but I deleted the more relevant ones...

I have been following this thread with some interest, because I have always
wondered if those almond milk cheeses would work out (I am similarly curious
about the 'custard' cheeses you see in some period recipes). I can't help
but wonder if the result is basically a thick almond paste, or if it really
is coagulated proteins coming out of the fat/oil that the almonds give off
during the process of grinding etc. 
I'm also curious as to why rennet would have this effect - it is an enzyme
(or collection of enzymes) designed to digest animal milk, which is a
different set of proteins to almonds. I wonder if the coagulation is just
happening from the acidic ingredients, but the period writer thought that if
you wanted to make cheese you should put rennet in, so they put it in, but
it's not really doing anything?

Angharad
(who has just enough chemistry to be confused)

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