The Ever Expanding Okara
I mentioned before the fact that okara is, the truth of making soy-milk, the ever-present reality…the more soymilk you make the more okara you have; the okara becomes a task requiring prompt attention. Granola has been a repeating theme, I will reiterate, it’s the single-most, easiest, most enthusiastically received use that I’ve come up with so far. You don’t even have to press the okara, just use it straight out of the soy-milk machine.
I figured that bean pie was loved by many and maybe okara would work so baked something along those lines. It is something in development for now. One of my kids thought it was fabulous, she said, “it was like custard only without the custard texture.” She dislikes custard because of the texture and ate the okara pie with gusto. It definitely tasted good but for me it was a little too grainy to fully enjoy.
The okara from yesterday’s tofu making went into the oven on baking sheets. After drying it partway the mass was broken up and blended then dried a bit more. Four recipes of soy-milk netted approximately 2 cups of dried okara; this will be used in baked goods and should make them light in texture.
