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

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.