So tell me a little bit about nut milk. Apparently, it’s really easy to make. All I have to do is strain the nut milk once it’s ready. Then I get to drink the delicious nut milk.
Anyone try it? What does it taste like? What kind of nuts do you use? Thanks!
I use almond milk, that I make myself, but for medieval cooking, not for drinking, usually. I have drunk it, though, and it tastes like almond - unsweetened marzipan (or cyanide, I guess). I use this recipe, but if you’re drinking it, I’d strain through cheesecloth rather than blend, it gets gritty. And add a little sugar/honey, milk is naturally a little sweet 'cos of lactose, almond milk isn’t.
I thought this thread was about something entirely different.
You and me both, panache45. You and me both.
It’s easy to buy, too, at least around here—all the health food shops sell almond milk and hazelnut milk. I think it’s delicious, and prefer it to regular milk. Also pretty good for putting in your coffee, tea, hot chocolate, etc.
Historical hijack ahead, inspired by the link…
Seriously? It was easier to procure, shell and grind 2 cups of nutmeat to steep in hot water than to get hold of 2 cups of fresh (unspoiled) milk??? I know from shelling pecans for pies that shelling nuts if pretty labor intensive. That seems counter intuitive. How quickly does fresh milk spoil without refridgeration?
Pretty damn quickly before refrigeration AND pasteurization - like, within a day, if the weather is suitable.
Plus, they had other reasons for using nut milk - remember, like a quarter of the calendar was supposed to be meat- & dairy-free days.
ETA Plus, labour was very cheap in the MA, so something being labour-intensive was never really an obstacle for them.
caveat -most medieval recipe books are from upper class households, so assume skivvies and knaves are part of the required kitchen equipment.
It does sound like a lot of work.
And those nipples must be really tiny.
I’ve drunk or cooked with almond milk (homemade and commercial), hazelnut milk (homemade and commercial), and pistachio milk(homemade). It tastes like nuts.
I’ve done this mostly for recreating medieval food, and for my occasional vegan days. Almond milk is best for chai.
If you are interested in medieval uses of almond milk vs cow milk, please read Constance Hieatt’s article in Oxford Symposium on Food & Cookery, 1986: The Cooking Medium. Proceedings. Jaine, Tom, editor. Published by Prospect Books Ltd., London, England. 1987.
Oops, there goes my mind into the gutter again.
Glad to see I’m not alone.
My teacher for a Nutrition class I’m taking recommended it. She get’s a little too excited about her vegan food and I just wanted a different opinion. Seemed like something fun and cheap to try.
But all this talk about medieval cooking has got me interested in that too. I didn’t even know it existed. I might have to try that out one day too.
Nuts aren’t cheap, sadly. By the pound, they are often more expensive than meat.
You can buy a lot of books about medieval cooking, but first check out the links on Medieval and Renaissance Food: Sources, Recipes, and Articles, Culinary & Brewing History Links and Medieval Cookery’s book list. And try your college library, and your local SCA group.