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Snowdrift
Nov 29th, 2004, 11:29 PM
I don't like chucking anything away :rolleyes: .....I'm now a week into making my own milk with my now 2nd favorite kitchen appliance...( my afvortie has to be the tofu box!!! :D ) .

After making over 20 litres of milk I have a white mountain of the soya pulp or okara as its called sitting in my fridge waiting for some culinary inspiration......help!!!!!

Does anyone know if I should boil the Okara further and for how long, b4 i use it in a recipe ? ......I have read that it should be boiled for 50mins in a steamer to get rid of some undesirable enzymes :eek: :)

I know I can make pates with it....any recipes please?.......I've been adding it to chillies atm....


Many Thanks
Andy

MzNatural
Nov 29th, 2004, 11:49 PM
I have used the pulp as a sauce in recipes. I only made soymilk a few times. I normally prepare nut milks. I do the same with vegetable/fruit pulp from my juicer.
If you click on this link (http://www.soyajoy.com/recipes.htm) you will see a recipe for okara bread (http://www.soyajoy.com/recipes.htm), okara burgers (http://www.soyajoy.com/recipes.htm#Soymilk_Banana_Shake) and Mary's "chicken" strips. There might be other recipes at that link that uses okara.
I hope that helps. ;)