Скачать или смотреть PISTACHIO CHEESE… But Made Like REAL Dairy? 🤯 (Cultured Vegan Test) | Mary's Test Kitchen

😁COMMENT THE NEXT INGREDIENT ✍️ Can pistachios become the next cult-favorite vegan cheese? 🧀🌱 In this second episode of Will It Cheese?!, I’m taking everything we learned from peanuts… and turning it up with pistachios.

READ THE BLOG POST (more details & nutrition): https://mtk.fyi/WillPistachiosCheeseBLOG

Inspired by traditional dairy cheese-making methods (but with 100% plant-based intentions), this experiment pushes pistachios to their limits. We’re culturing, fermenting, pressing, salting—and maybe breaking a few rules along the way.

In this episode, I’ll be:

• Culturing whole pistachio milk vs. strained pistachio milk
• Letting the curds ferment longer than in the peanut experiment
• Testing 3 different salting methods to balance flavor and prevent mold

I'm trying to answer some questions:

✔️ Can we skip the strenuous pulp removal step?
✔️ Can we shorten the pistachio-to-cheese timeline?
✔️ Does longer fermentation mean sharper, more complex flavor?
✔️ What’s the best way to salt dairy-free cheese without overdoing it?

And of course…
How does cultured pistachio cheese actually taste?
Is the texture dreamy or disappointing?
And most importantly — is it worth the time, effort, and pistachio budget?

If you love food science experiments, traditional techniques with plant-based twists, and watching nuts attempt greatness, this one’s for you.

Let me know in the comments:
What ingredient should cheese next?

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🔗 MENTIONED VIDEOS🔗

WILL PEANUTS CHEESE?! video:    • WILL IT CHEESE? VEGAN, MELTY, FIRM & AGED ...  

WILL PISTACHIOS TOFU?! video:    • Will PISTACHIOS Tofu? (and will my bank ac...  

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