Soy Milk, Okara and Yuba Trio

Ever since I spent two years studying in China, I gave up drinking milk and its soy version became a great part of my everyday life. After I came back to Slovakia the soy milk 'craze' hasn't quite hit the town back then (yup, not even two years ago and I mean the capital city)... Therefore, I was forced to find my own way. Gradually I became accustomed to 'milking my own soy cow' on a weekly basis. It turned out to be a lot of fun (and mess :) and even today, with all kinds of soy products flooding the market, I still enjoy brewing my own milk. I learned how to make couple of litres in little more than half an hour. Less time spent than going to the store nearby to fix one... And it is incredibly cheeeapooo :) Here in Sweden, I buy a 2 kilo bag for 20 SEK (almost 3 whole USD)... You know what I mean?

Just do the math with me:
125g dried whole happy soy beans turn into:




(1 liter) and







(big bowl) and







(1 thick round piece)





(Verbal explanation: up top - vanilla and cocoa powder flavored chocolate soy milk, in the middle - blended and squeezed soy leftovers called OKARA and below - soy 'skin' called YUBA formed during cooking the soy milk)

As for soy milk, I don't think it is necessary to go into the usage details (just think of regular cow milk), unless you plan on making tofu (recipe comming SOON). However, most people do not realize how useful okara or yuba can be. I even have friends that throw these away (sigh), because they simply don't know what to do with it. Well, my dear frugality mindless friends, I hope this article will be of use to you.... I will post some more recipes for okara later, meantime here are just a few inspirational ones I made today:

There are numerous ways of utilizing okara. Here are my two most favorite...
.... dry roasted and used as crispy topping on salads, when baking casseroles instead of breadcrumbs, coated in honey and topped on cakes...



... baked with a bit of flour and buttermilk (to form clusters) as breakfast cereals... (I usually add honey, nuts, flax seeds, shredded coconut...)...


Additionally, you can boil or steam them and use to make patties or spreads...

Did I convince you now? NOT YET?

Ok, we haven't talked about the third awesome by-product when making soy milk. And that is YUBA (soy skin). Very rich in protein, the kind you would usually throw away, but don't. I tell you why... Actually I let Mahanandi tell you instead...

How gorgeous? Well, I can only give a few more (less patient) suggestions. I usually pick the skin out with chopsticks, cut into stripes and dip in soy sauce mixed with chopped garlic, chili and ginger.

Today, however, I tried something brand-new.














Pretty, eh? My own invention: Deep fried yuba balls (well, kind of...)

Method:
Pick out the yuba skin formed during cooking of the soy milk and cut in half. Pick out in the middle with chopsticks and let it stick to a string. Tie a knot in the middle (carefully). Pat the corners inside (yuba is very sticky so forming a ball should not be a problem). Let dry a bit. Heat oil in a wok, deep fry until golden (yuba starts puffing and deforming). Scoop out with a ladle and roll lightly in seasoning (I used a mixture of paprika powder, salt and curry powder). EAT and Enjoy!!! I kid you not it tasted just like fried bacon-bits...

And now... Lets finally talk a bit about the 'milking' process.
As for the preparation of soy milk itself, there are a few methods out there. Some people cook the beans first (like me) and then squeeze out the milk. Some vice versa... (I am not really sure about the logics of this method). Anyhow, the result is creamy, creamy milky soy milk..

Enjoy Milking The Soy Cow :) with me and view the story on the 'Big Screen'...
--- or little:

So, here is a question ? What do I make with soy milk?
And here are some answers:

• Use it instead of coconut milk (less fat) in recipes like Thai Panaeng Curry
• Use it in baking to make Poppy Seed Banana or other muffins