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Homemade Okara And Soy Milk Recipe

Homemade Okara and Soy Milk Recipe
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Prepare the ingredients before making Homemade Okara and Soy Milk in your home. Then, follow these steps below to serve Homemade Okara and Soy Milk for your family or friends.

Ingredients: Homemade Okara and Soy Milk

  • 400 ml Soybeans
  • 1200 ml Water (to soak soybeans)
  • 1800 ml Water (to boil the concentrated soy milk paste)
  • 1 refer to step 1 below Cheese cloth to strain soybean puree

How to Make Homemade Okara and Soy Milk

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Homemade Okara and Soy Milk in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • Thoroughly pulse until the texture is no longer grainy. If you don't, the okara will be coarse.
  • Step 6
  • Put 9 cups of water into a large, deep pot, bring to a boil, then float the soybean purée on top.
  • Step 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.
  • Step 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.
  • Step 9
  • Pour the soybean purée from Step 7 into the prepared cheesecloth.
  • Step 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.
  • Step 11
  • This is what it looks like after straining.
  • Step 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.
  • Step 13
  • The photo shows soy milk on the left, and okara on the right.
  • Step 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.
  • Step 15
  • Repeat Step 14 until dry and crumbly. Be careful not to over do it, or it will turn crispy.
  • Step 16
  • * If it gets crispy, add water to reconstitute.
  • Step 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.
  • Step 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!
  • Step 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.
  • Step 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.
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