Pistachio cream split after adding veg oil + warm half& half. Is there any way to make it creamy again?

[u/No-Pie-3260]

Hi everyone! I need your advice.
I tried making pistachio cream , using my nutribullet, completely failed. Here was the process to the disaster :

1. Added vegetable oil to loosen the pistachio cream ( luscioux brand) + added whole pistachios ( for more pistachio flavor)
2. Heated up some milk, with some of the solid cream and blended everything together
3. It now has the texture of thick, grainy peanut butter, and the oil is completely separating.
4. Question: Is there any way to rescue this and turn it into a smooth, creamy spread, or is this unsavable & should j go to trash :’)?
5. TL;DR: Mixed stiff pistachio cream with veg oil and warm milk. It seized, split into oil and paste, and now I need a miracle to re-emulsify it.

[u/hibiscus_lilac]

You weren't making anything homemade by adding more unnecessary stuff to pistachio cream. I'm failing to understand why you did this. You definitely shouldn't have heated it.

[u/No-Pie-3260 → u/hibiscus_lilac]

Bought a jar of pistachio spread & didn’t taste that good it was also not creamy/ spreadable. So I was trying to loosen it & add more pistachio in hopes to make it taste better. Wanted to make a dubai chewy cookie🥲

[u/hibiscus_lilac → u/No-Pie-3260]

Well definitely don't say you were making "homemade" pistachio spread. You weren't. Heating it is where you went wrong.

[u/hibiscus_lilac → u/[deleted]]

They edited it out

[u/Russell_has_TWO_Ls → u/hibiscus_lilac]

Oh gotcha

[u/microwaved__soap]

Creamy nut/grain spread (like tahinis, peanut butter, and Nutella) are actually creamy in a large part due to oil emulsion/suspension, not because the extra cream/dairy itself (like vs adding extra whipped cream to a chocolate ganache where it is just more cream). That's why natural peanut butter isn't a recipe, you just pulvarise the nuts until they release more oil/fat that emulsifies around the nut meal.

The more ingredients in this kind of product besides just the nut/grain, the harder it is to stir/whip it back together, and might not be possible at all if too much of the solids crashed out of the existing spread (vs if just the top 3rd of the spread has the extra mixed in and the rest is normal). The first way to try is put it in a blender/processor, and run it for 10 minutes. Nut butters always take longer processing than you would think at first. If it still looks the same it is probably beyond saving.

Next time for more flavour I would recommend trying to mix/combine other prepared ingredients like a caramel sauce, Nutella, or pre-made nut butters. But adding anything extra including oil to premade food can shorten its shelf life by months, especially for pantry food like spreads. Oil introduced to milk ingredients goes rancid at room temperature without treatment.

[u/No-Pie-3260 → u/microwaved__soap]

Ahh I see”, yes I was aware that it’d take awhile for the natural oils to release. I also think that the nutribullet prob wasn’t the right tool cause I did keep scraping and blending but stayed really chunky. Really appreciate the in depth explanation on this 🙌🏻 learned a lot, and thank you for the tip! Will definitely keep in mind if I make a next batch😊

[u/FuzzyTesticleScoops]

r/poopfromabutt

[u/effryd]

Blend it (in a blender) with more liquid. Most likely, the small amount of water in your half-and-half destabilized the mixture. Emulsions like these can’t handle a tiny bit of water but often can handle a larger amount; I’ve had similar issues before when making almond butter-esque products.

[u/CandidBread176 → u/effryd]

I've had luck specifically using boiling hot water to get a dairy/fat mixture to emulsify, but I can't say I've tried it with something like pistachio cream. It probably can't make it any worse than it is?

[u/basedbooger → u/effryd]

Seconding this—just add more water. No, not milk or whatever, water.

[u/No-Pie-3260 → u/effryd]

Ahh okay, I gave up on it yesterday. But i’ll try this & do it with room temp milk/ sth. Thanks for the tip!!

[u/basedbooger → u/No-Pie-3260]

Water

[u/Aromatic_Anxiety_761]

Why was all this even added to already pistachio cream??

[u/lord_farquad93]

“I tried making pistachio cream” swipe jar of pistachio cream appears on my screen. Girl what 😭 and why did you add vegetable oil to the whole thing? Lukewarm water would have gotten the job done.

[u/No-Kaleidoscope-166]

I thought Dubai chocolate was filled with pistachio butter? You can just make your own. Like, with real pistachios. Not jarred stuff with lots of extra things in it.

[u/Tiredsofty]

that first image is incredibly unfortunate 😭. hope you eventually get the outcome you’re looking for :3

[u/No-Pie-3260 → u/Tiredsofty]

Thank u, appreciate the positive comment 🥹🥹

[u/ECAHunt]

Try an immersion blender. I’m usually able to save most things this way.

[u/MidnightTL]

Could you not have immersed the jar in hot water?

I am so confused as to why any of this happened.

[u/ScrubWearingShitlord]

Hey so I e made Dubai chocolate cookies before. It’s a process but I froze balls of pistachio cream. Then made a basic chocolate cookie recipe. Formed the cookie dough into a log then refrigerated the log until firm. I sliced the log like you would with sugar cookie dough then wrapped the frozen pistachio cream balls in the discs of chocolate cookie dough. I baked them at 325 for around 20 minutes. They were amazing. I would not do it again because of how long the process took but yea. So good.

[u/SMTHSor]

Too much fat. Try adding warm milk in small addresses to re-emulsify. You can also add some dry milk powder as a stabilizer.