Basic Soy Milk Recipe With the MILK MAKER
The MILK MAKER comes with a program specially to prepare soy milk:
After adding your soybean and water in the Milk Maker, you have just to press one boutton: Soy Milk! That's it!
The Milk Maker will do the rest: Cooking the soybean, blend, mix to get a smooth and delicious soy milk without any previous filtration.
If you prepare the Soy milk by yourself at home, you will get some Okara:
Okara is a deliciously nutritious remnant of soymilk making with your Milk Maker.
Many people don't realize that the pulp that is left behind after grinding the soybeans is a highly nutritious product that contains plenty of soluble and insoluble fibre as well as a modest amount of protein.
Since the okara produced with your soy milk maker is already cooked, you can use it immediately in your favorite recipe or freeze itfor later use. It will keep 2 or 3 days in the refrigerator or up to 4 or 5 months in the freezer.
Okara, like tofu, has little flavor on its own; however, here are just a few of the ways you can give okara delicious flavor:
Use to add body to soups, stews, mashed potatoes, and cream sauces.
Mix with cottage cheese and chopped vegetables and seasonings to make a spread for bread.
Stir a little into porridge and weaning foods.
Use in mashed vegetables and nshima.
Add to bread dough and other baked goods. Substitute up to 1/3 of the flour in a baking recipe with okara, but be sure to reduce the liquid ingredients to compensate for the moisture content of the okara.
Use for dips and spreads by adding your favorite herbs and spices.
Use as a base for making patties, meatloaf, meatballs, sausages, burgers, and polenta. When using okara for patties or meatballs, add the sauce at the last minute, as it does not have the texture to hold up in liquid.