[Sca-cooks] Does almond milk curdle?

[Sharon Palmer]

>Stefan asked that question.
>
>My gut reaction was no but googling it, I found 
>store that bought almond milk can curdle for the 
>same protein attraction produced in milk when it 
>curdles. Contrary to milk, curdled almond milk 
>does not seem to be bad. Like Hollandaise sauce 
>it can be beaten and saved.
>

Rumpolt has a chapter for "Mandelkäß" almond 
cheese, not sure if that's what you mean by 
curdling almond milk.  It is colored and flavored 
with various things, and used for subtleties.

Zugemüß 151.  Take grated almonds/ strain them 
with isinglass/ cooked with water/ make sweet 
with clarified white sugar/ set on coals/ and 
stir well until it boils/ pour rosewater on it/ 
set in cold water/ stir well until it becomes 
cold/ pour it in an earthen (terra cotta??) or 
wax mold/ that are smeared inside with almond oil/

And when you want to dress it/ then pour a little 
almond milk that is nicely cold and sweet/ and 
that tastes of rosewater/ into it/ like this it 
becomes well tasting and elegant.  If you have no 
isinglass/ then simmer calves foot in clear 
water/ so you can strain the almonds with it.  If 
you instead have no calves foot/ then take pig 
skin/ that is nicely clean and not fatty/ simmer 
it with water/ then you can also use it for the 
almond cheese.

To make various kinds of Almond cheese.

Mandelkäß 1. First white almond cheese.

Mandelkäß 2.  Strain the almonds with isinglass 
and cherry sauce through each other/ make well 
sweet/ set it on coals/ and stir around/ until it 
comes to a boil/ that it does not scorch/ when it 
is cold then pour in a mold/ that you have spread 
with almond oil.

Mandelkäß 3. Pound grapes with almonds/ strain 
them with isinglass/ that has been boiled in the 
water/ strain though well thickened/ and make 
sweet/ set on coals/ and stir until it comes to a 
boil/ and let become cold/ and pour in a mold/ 
let congeal/ like this it becomes beautiful and 
elegant/ take it out/ and dress it/ pour sour 
cherry sauce/ that with cinnamon/ has been 
strained/ and is nicely cold/ around it. If 
instead the cherries are fresh/ then pound them 
with the stones/ strain them with pounded 
cinnamon/ and pour under the almond cheese.  If 
you instead have cooked sauce/ that already has 
been cooked with various spices and sugar/ then 
take of it/ and break it apart well thin with 
wine/ like this it is also good under (the almond 
cheese).

Mandelkäß 4. Take almonds and quince juice/ 
strain it with isinglass/ and make well sweet/ 
set on coals/ and stir well/ until it comes to a 
boil/ and let become cool/ pour in a mold/ and 
let congeal/ and when you will dress it/ then you 
can put a brown broth under it/ be it made from 
sour cherry sauce/ or from quince juice/ that 
becomes thick/ that one can slice it/ like this 
it is lovely and good to eat.

Mandelkäß 5. Almond cheese with sour cherry 
juice/ as mentioned before/ how one should make 
it.

Mandelkäß 6. Strain almonds with isinglass/ make 
it brown/ or leave white/ when it is cooked/ and 
cold/ and well mixed with sugar/ then pour it in 
the mold/ that is nicely made like a crab/ or in 
various fish molds/ like this it stands elegant 
and beautiful/ it has a color that  as you choose 
may be white/ black/ yellow/ rose or violet 
color/ like this it is elegant and charming.

Mandelkäß  7. If you will make the almond cheese 
spotted (or checked)/ white/ yellow/ brown and 
black/ then take sour cherry sauce/ strain with 
almonds and with isinglass/ and let come to a 
simmer/ and let become cool.  The next almonds 
make gold/ the third blue with turnsole/ make 
including a rosewater/ and give there under/ so 
it becomes violet colored.  And when you want to 
pour it in the mold/ then first pour in the 
white/ then from the sour cherry sauce/ in turn 
from the violet colored/ and then on top again 
with white. Thus one makes a cheese that has four 
colors/ give a cold almond broth/ that is sweet 
and white/ over it/ like this it is good and well 
tasting.

Ranvaig