Guest guest Posted May 8, 2008 Report Share Posted May 8, 2008 Hi everyone, I just have some questions about the soybean pulp that is left over after making the milk. How large is the grain of the pulp from the soybean when it is processed with the soymilk maker? Would you be able to make soysausage from it? , " ncyg46 " <ncyg46 wrote: > > i bought a soyabella soymilk maker and am now playing with it... > > anyone know what the fat content is in homemade plain unsweetened > soymilk made from just organic soybeans??? > > does the percentage of water make it less fat?? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 On 5/8/08, pompyn <pompyn wrote: > > Hi everyone, > I just have some questions about the soybean pulp that is left over > after making the milk. How large is the grain of the pulp from the > soybean when it is processed with the soymilk maker? Would you be able > to make soysausage from it? I'm not sure what you're asking, but the okara from my soymilk machine is a mush. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Aparrow, I have never used a soymilk maker and would like to know what the okra is for. I haven't made soymilk in many years, but it was done without a maker and thus there was a lot of leftover soybean pulp. What happens to the pulp from the soybean when you use the machine? I am sorry if these questions sound strange, but I am a firm believer that the only stupid question is the one you don't ask. Thanks in advance. Nima , " Sparrow R Jones " <sparrowrose wrote: > > On 5/8/08, pompyn <pompyn wrote: > > > > Hi everyone, > > I just have some questions about the soybean pulp that is left over > > after making the milk. How large is the grain of the pulp from the > > soybean when it is processed with the soymilk maker? Would you be able > > to make soysausage from it? > > I'm not sure what you're asking, but the okara from my soymilk machine > is a mush. > > Sparrow > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 On 5/9/08, pompyn <pompyn wrote: > > What happens to the pulp from the soybean when you > use the machine? Much as I hate to admit it, I usually end up throwing it away (or composting it when that option is available to me.) People make things with it, from adding it to bread to making veggie burgers with it. I have tried about five different times to follow a recipe using okara and every time I ended up with something I didn't like so I just throw it away. But I've heard people swear by their okara recipes as being very tasty so I feel a little guilty every time I throw it away because I hate throwing away food. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2008 Report Share Posted May 10, 2008 Sparrow, I do the same thing. For soymilk, I use Bryanna Clark Grogans recipe and mine is roughly 2/3 soybeans and 1/3 brown rice, so I compost the okara. When I make tofu and use all soybeans, I sometimes make Susan's okara "crab" cakes, sometimes add it to bread (I have a recipe that I like, low fat, though not fat-free so not suitable here, but email me if you would like it), and sometimes compost it. Sue H Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2008 Report Share Posted May 10, 2008 On 5/10/08, Sue Hermosillo <sueherm wrote: > > Sparrow, I do the same thing. For soymilk, I use Bryanna > Clark Grogans recipe and mine is roughly 2/3 soybeans and > 1/3 brown rice, so I compost the okara. When I make tofu and > use all soybeans, I sometimes make Susan's okara " crab " cakes, I'll have a look at that recipe and see if I want to make another okara experiment or not. Thanks. > sometimes add it to bread (I have a recipe that I like, low fat, > though not fat-free so not suitable here, but email me if you would > like it), and sometimes compost it. Thanks for the offer but I couldn't use it. I'm on Dr. Barnard's program so everything has to be low fat (and I just got my 4-month numbers and I'm not doing as good as my home meter claims I'm doing so I have to be extra super-duper scrupulous about following the program, which is why I may come across sometimes as an anti-fat fanatic) and breads should only be dark rye or non-yeast (pita, tortilla, chapati, etc.) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2008 Report Share Posted May 10, 2008 Composting okara is an excellent idea. It would add nigtrogen to the soil so you dont have to resort to animal manures. Good thinking! lc carol Sue Hermosillo wrote: Sparrow, I do the same thing. For soymilk, I use Bryanna Clark Grogans recipe and mine is roughly 2/3 soybeans and 1/3 brown rice, so I compost the okara. When I make tofu and use all soybeans, I sometimes make Susan's okara "crab" cakes, sometimes add it to bread (I have a recipe that I like, low fat, though not fat-free so not suitable here, but email me if you would like it), and sometimes compost it. Sue H Quote Link to comment Share on other sites More sharing options...
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