Homemade Okara and Soy Milk
Homemade Okara and Soy Milk

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, homemade okara and soy milk. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Homemade Okara and Soy Milk is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Homemade Okara and Soy Milk is something which I have loved my entire life.

Learn how to make soy milk, tofu and okara. All using the base ingredients of soy beans and water! If you're the type of person trying to eat healthier. This is how to make soy milk at home.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook homemade okara and soy milk using 4 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Homemade Okara and Soy Milk:
  1. Make ready 400 ml Soybeans
  2. Prepare 1200 ml Water (to soak soybeans)
  3. Get 1800 ml Water (to boil the concentrated soy milk paste)
  4. Prepare 1 refer to step 1 below Cheese cloth to strain soybean puree

The pulp, known as okara, can be discarded or used in other recipes. Heat the milk on high heat until boiling while. Homemade soy milk is more nutritious, tastes better, and is eight times cheaper than the packaged product. gluten-free, vegan. After moving from Beijing to the US, one of the things I've missed most has been the breakfast.

Instructions to make Homemade Okara and Soy Milk:
  1. Fold the cheesecloth in half, then sew the seams together halfway to make a pouch. You will use this to strain the concentrated soybean purée. If you make 1 to 2 of them, you can use them in a variety of ways.
  2. Rinse the beans and soak in water. Soak for about 20 hours in the winter, and about 10 hours in the summer. In the summer, keep them in a cool spot.
  3. Discard the soaking water. Put the soybeans into a food processor, add about the same amount of water as the weight of the beans, then pulse until smooth and creamy.
  4. The result of Step 3 is soybean purée. Since it's difficult to process all at once, adjust the amount to the capacity of your food processor by separating it into several batches.
  5. Thoroughly pulse until the texture is no longer grainy. If you don't, the okara will be coarse.
  6. Put 9 cups of water into a large, deep pot, bring to a boil, then float the soybean purée on top.
  7. After bringing to a boil, reduce to low heat, then simmer for 10 minutes while constantly stirring with a wooden spatula. If it starts to bubble over, sprinkle in a bit of water.
  8. Put a colander over another large pot and line it with the cheesecloth from Step 1, folding the unsewn section over the sides of the colander.
  9. Pour the soybean purée from Step 7 into the prepared cheesecloth.
  10. Twist the pouch closed while pressing down on it with the wooden spatula. It's hot, so be careful. You can allow it to cool first, if you prefer.
  11. This is what it looks like after straining.
  12. Since it's a large quantity, it's won't be completely strained. Separate it into amounts that can fit into your hand, then strain in the cheesecloth by tightly squeezing.
  13. The photo shows soy milk on the left, and okara on the right.
  14. Crumble apart the okara from Step 13, then microwave for about 2 minutes without wrapping in plastic wrap. Microwaving will cook out the moisture. Repeat.
  15. Repeat Step 14 until dry and crumbly. Be careful not to over do it, or it will turn crispy.
  16. ＊ If it gets crispy, add water to reconstitute.
  17. I separate the okara into 50 g amounts and store them in the freezer in resealable plastic bags, since most recipes call for 100 to 150 g.
  18. From my experience, the frozen okara should last at least 3 months. Do not thaw and refreeze. Be sure to use up the amount thawed!
  19. Here is the soy milk byproduct (?). It should be close to 2 liters. If you have nigari, it is thick enough to make tofu.
  20. According to "Kebeibiko", the moisture of the okara in Step 13 is close to that of okara typically sold as "fresh okara" in supermarkets in Japan.

Homemade soy milk is more nutritious, tastes better, and is eight times cheaper than the packaged product. gluten-free, vegan. After moving from Beijing to the US, one of the things I've missed most has been the breakfast. To make tofu, you first make soy milk. So if you prefer, you can make the milk—and a bit extra to drink—a day or two in advance of making the tofu. This gets most of the prep out of the way.

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