Pistachio cheese from coconut milk

In a saucepan, combine coconut milk (500 g) OR cream, lemon juice (30 g), and vanilla.

Separately, melt refined coconut oil (40 g) and combine it with pistachio urbech (50 g), mixing until smooth.

In a separate container, mix allulose (80 g), agar-agar (6 g), and gum (2 g), and stir.

Add the prepared dry ingredients (allulose, agar-agar, and gum) to the saucepan with coconut milk. Use an immersion blender to thoroughly blend the mixture.

Place the saucepan on the heat and bring the mixture to a boil. Once it boils, remove the saucepan from the heat, add the melted coconut oil with urbech, and blend again with the immersion blender until smooth.

Transfer the resulting mixture to a piping bag and pipe it into a mold for cheese curds. For this, pour half of the “cottage cheese” mixture into the molds, then pipe the filling, for example, raspberry, which is linked at the bottom of the recipe. Finally, add the second part of the “cottage cheese” mixture on top.

Smooth the mixture with a spatula and place the cheese curds in the freezer for at least 3 hours (or overnight) to stabilize.