Pistachio milk

A milky liquid is created when the fats are released when the nuts are mixed with water in the blender.

Makes 500ml.

Pistachio milk

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As needed:



As needed:


xanthan gum

Preparation method

  • Put the pistachios and the water in the blender and blend at full speed for 2 minutes.
  • Spoon the mixture into a cheesecloth and fold the cloth closed.
  • Hang the cheesecloth over a bowl or container to catch the liquid and put the cloth under pressure for the highest yield.
  • Rest in the refrigerator for 24 hours.
  • Season the milk with salt and thicken it a little by mixing in some xanthan gum with a hand-held blender.
  • Use the pistachio pulp that remains in the cheesecloth for other preparations.

Serving suggestions

  • Delicious with components of trout, hibiscus, and shallot.
  • Combines well with honey, puff pastry, and Greek yoghurt.
  • Especially delicious with chicken, radish, and soy sauce.

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