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Thread: Okara (soya bean fibre)

  1. #1
    Snowdrift's Avatar
    Join Date
    Nov 2004
    Brecon Beacons, Wales, UK.

    Question Okara (soya bean fibre)

    I don't like chucking anything away .....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!!! ) .

    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!!!!!

    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

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

    Many Thanks

  2. #2
    MzNatural's Avatar
    Join Date
    Oct 2004


    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 you will see a recipe for okara bread, okara burgers and Mary's "chicken" strips. There might be other recipes at that link that uses okara.
    I hope that helps.

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