alnd-mlk-chs-msg - 10/2/10 Period almond milk cheese. Cheese and butter-like compounds make from almond milk.
NOTE: See also the files: almond-milk-msg, almond-cream-msg, cheese-msg, nuts-msg, chestnuts-msg, spreads-msg, butter-msg, whey-cheeses-msg, larded-milk-msg.
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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shels, & tempering a little of that white stuffe with Rosewater and
Sugar, whote or cold as you thinke good, they will shew like curds.
And if you will use them dry cast none of that liquor upon them, but
in stead thereof cast Sugar beaten small.
Date: Tue, 17 Jun 2008 19:48:35 -0400
From: "Martha Oser"
Subject: Re: [Sca-cooks] Almond Milk Cheese
To: sca-cooks at lists.ansteorra.org
If you cook the almond milk to reduce and thicken it, you can then pour it
onto a cotton towel (NOT terrycloth, but a smooth fabric like an
old-fashioned flour sack towel) on a plate, let it sit and it will set into
something like a very soft, very smooth cream cheese.
I did this once and was able to use the almond "cheese" instead of cream
cheese in a pear tart I made. Such almond-y flavor, with a smooth, light
mouth feel rather than the richer, heavier feel of cream cheese!
Date: Wed, 18 Jun 2008 13:40:20 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Almond milk cheese
To: euriol at ptd.net, Cooks within the SCA
<<< I was playing and reading on almond milk just last week. You should be able to take any cheese recipe and just substitute 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.
Date: Sat, 10 Apr 2010 21:24:24 -0700 (PDT)
From: wheezul at canby.com
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Almond Milk Cheese Redux
In reading through the list archives I see there was some debate if an
almond milk could be turned to a cheese via rennet. The Wecker Cookbook
has a recipe for an almond milk cheese that uses rennet. Did anyone
venture forth with some experimentation, or was the end of the
conversation merely theoretical? I'm getting ready to try the Wecker
recipe (my transcription and early translation of it follow now)
Mehr von allerhand herzlicher Essen von z?ger/
Zuvor aber ein Mandelz?ger oder k??
Nimb klein gestossene Mandeln und brunenwasser / Mach ein gute
so much as you thinke will make it sweete, and put thereto a little
rosewater, so much as will melte the Suger, and so much fine pouder of
Saffron as you thinke will colour it, then let both your suger and Saffron
steep together in the little quantitye of Rosewater, and with that season up
your butter when you wil make it.
writing from the Dominion of Myrkfaelinn
Date: Thu, 3 Jun 2010 08:45:38 -0700 (PDT)
From: Raphaella DiContini
To: Cooks within the SCA
Subject: Re: [Sca-cooks] cow butter?- Alternate butters, almond and
I just made the "butter fat of almonds" from the Anon. Venetian manuscript I've been working on blogging my way through. Here's the entry with step by step details on it, and lots of pictures:
The recipe before it that is currently on hold is a butter made of fresh cheese where you essentially make cheese then break down the milk fats to reconstitute them as "butter". It doesn't seem to specify what type of milk to use, so I'm going attempt to try at least both milk and goat as my friend Alienora makes amazing cheese and has a working produce and goat dairy farm.
X. Butiro de chaxi freschi, etc.
Se tu voy fare butiro de casi freschi per fare alchuna cossa, toy VI casi freschi apestati al pi? che tu poy, e quando eno ben pestati e destemperati con aqua freda chiara, el grasso tornar? disopra; toilo e ponilo sul tagliero, e poylo dare con quela vivanda che tu vole, e in torta che tu vole e star? bene.
X. Butter of fresh cheese, etc.
If you want to make butter of fresh cheese to make other things, take 6 fresh cheeses and mash them the most that you can, and when they are well mashed temper with clear cold water. The fat comes to the top, take and prick with with a knife, and then put it with what dish you want, and in tarts if you want it is good.