We combined 530 grams toasted pine nuts, 2700 grams buttermilk, 160 grams sugar, and 17 grams salt. We blended the ingredients together into a smooth paste. We put the mixture into the centrifuge and spun it for 30 minutes. When it was done spinning it separated into 3 parts: pine nut cream, pine nut whey and buttermilk cream. We decanted off the whey. Then we combined the pine nut and buttermilk creams to become a nutty cream cheese-like spread. The whey has a delicate yet intense flavor that captures the essence of buttemilk and pine nuts. We were looking to make the cream cheese, which is delicious. Surprisingly the whey may have stolen the show.