[Sca-cooks] Non-dairy white sauce
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jun 23 00:45:43 PDT 2010
Honour/Alizaundre de Brebeuf said about almond milk:
> <<< With all three taken care of you don't need to worry
> about replacing the starch or the fat, they are already
Ooh! I am so going to try this! Thank you.
Ah, yes. Jennifer's comments make sense. We've talked before about methods to extract almond milk and how to get a richer and thicker consistency. There are also the almond "butter"/almond "cheese" items, which start with almond milk.
almond-milk-msg (115K) 4/13/10 Making almond milk. Recipes. Deskinning nuts
alnd-mlk-chs-msg (16K) 4/11/10 Period almond milk cheese. Cheese and butter-like compounds make from almond milk.
These are in the Florilegium FOOD section. There is also this one in the FOOD-SWEETS section. I think this last one made add some more stuff, but it may just be a sweetener.
almond-cream-msg (28K) 2/ 7/08 A sweet custard filling used in sotelties.
Maybe these will help or at least give you some ideas if you need to change the texture of regular almond milk. I think the first file also has some commentary on the commercial almond milk.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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