Snowdrift
Nov 29th, 2004, 10:29 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
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