Usually I strain it. The tool I use is called ‘flotte lotte’ in German. And then I take the strained rest and press it through a nut milk sack and press every little precious drop of juice out. The residue of that process is quite dry already. Sometimes I dry this further in the oven and grind into a powder as a spice. But the drying process leaves the kitchen in a firey hot breeze. My wife hates it when I do this.