[Sca-cooks] Does almond milk curdle?

[Antonia di Benedetto Calvo]

On 26/02/2014 9:16 a.m., Sharon Palmer wrote:
>> 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...

There are other recipes out there that suggest you can boil almond milk, 
add vinegar, and strain, pretty much like like making paneer. I suppose 
the isinglass is there to give the resulting "cheese" a firmer texture.

I found this article by Lady Wenyeva atte grene 
http://slumberland.org/sca/articles/almond_cheese.pdf
She mentions this (and others)

"A Dutch cookbook of the late fifteenth-century, Wel ende edelike 
spijse, has another take on the recipe:
Butter and cheese made of almonds. Make good almond milk. Then let it 
boil in a pan. Take good wine
vinegar with a spoon, sparingly and little in all. As soon the [almond] 
milk starts to curdle, pull the food
backwards and take a small basket with straw in it and a cloth upon it. 
Let your food cool on it. Have a small
cheese mould and mix sugar with the food in it. Make cheese in the 
cheese mould and butter in the platter."

Antonia di Benedetto Curdle... er, Calvo
--
E philosophia, semapis
Esse, ipso facto, seminullis.