Herbal Remedies - Almond Butter - Butter Results

[Guest guest]

PS...

 

for the more butter flavor, try adding a bit of sea salt.

 

Sylvia

 

herbal remedies , SpareRibOfAz@a... wrote:

> In a message dated 3/1/2004 11:36:17 AM US Mountain Standard Time,

> h10feet writes:

> Jaime,

>

> It just dawned on me that somewhere i saw a recipe for

> Clabbering " milk " which called for Lemon juice.

>

> Lemon Juice would probably add a lot less of its own flavor to the

> butter than Wine Vinegar? ACV even has less of that pungent tang

that

> Wine vinegar has so maybe that would work.

>

> Also what did you use to " churn " the mixture???

>

> I'm dying to try this now!

>

> Sylvia

> Good idea Sylvia...

>

> Here is the recipe again for the almond butter - butter

>

> God Bless,

> Jamie in AZ

>

> Botere of almand melk

> PERIOD: England, 14th century | SOURCE: Utilis Coquinario | CLASS:

Authentic

> DESCRIPTION: Butter made from almond milk

>

>

>

> ORIGINAL RECEIPT:

> 7. Botere of almand melk. Tak þikke almound melk & boyle it, & as

it boyleth

> cast yn a litel wyn or vynegre, & þan do it on a caneuas & lat þe

whey renne

> out. & þan gadere it vp with þyn hondes & hang it vp a myle wey, &

ley it after

> in cold water, & serue it forth.

> - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English

Culinary

> Manuscripts of the Fourteenth-Century (Including the Forme of

Cury). New York:

> for The Early English Text Society by the Oxford University Press,

1985.

>

>

>

> GODE COOKERY TRANSLATION:

> Butter of almond mlk. Take thick almond milk & boil it, & as it

boils cast in

> a little wine or vinegar, & then do it on a canvas & let the whey

run out. &

> then gather it up with your hands & hang it up for the time it

takes to walk

> a mile, & lay it after in cold water, & serve it forth.

>

>

>

> INGREDIENTS:

> Almond milk

> Red wine or red wine vinegar

> Piece or canvas or heavy muslin

> Muslin sack or China cap strainer

> Cold water

> DIRECTIONS:

> Make a very thick almond milk according to the instructions found

at Gode

> Cookery HERE. (Using less water will create a thicker milk.) Bring

the almond

> milk to a soft boil, being careful not to scorch, while adding the

wine or

> vinegar. Remove from heat. Suspend the canvas or muslin by its four

corners over a

> sink or over a large bowl; place the almond milk on the canvas and

allow the

> liquid to drain below. When the liquid has drained, hang the

remaining mixture

> in the muslin sack or place in the China cap strainer and keep in a

cool place

> for 1/2 hour or until any remaining liquid has ceased to drip out.

Remove the

> almond butter from the sack or strainer, divide into portions, then

wrap each

> portion securely in cheesecloth or wax paper. Immerse in cold water

for

> several minutes to set the butter. Remove and drain. Unwap and

serve at once or

> store in a cool place.