SOY PULP RECIPE RECIPES

Steps:

• Combine all ingredients in a bowl, blend, and put into a vinyl bag.
• Cut the tip of the bag using scissors.
• Squeeze out the doughnut batter into oil heated to about 340F/170C, until golden brown.
• My friend's son cannot have any dairy products, so he was thrilled when he was able to eat these.
• Try them as baked doughnuts using a doughnut mold.(See.)
• Or, try these doughnuts that use tofu instead of okara. https://cookpad.com/us/recipes/142583-only-2-ingredients-needed-tofu-donuts

Steps:

• Soak the beans in fresh water until doubled (almost tripled) in size; about 8 - 12 hours in the fridge or faster at room temperature. Make sure there is enough room in your container for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.
• Drain and rinse the hydrated beans and discard any discoloured or deformed beans.
• Blend the beans with 5 cups of water until the beans well pureed. You may split the batch in half to fit in your blender.
• This took about 1.5 minutes with my regular 12-speed Oster Blender on the Liquefy setting. In my Vitamix, it took 30 seconds on the highest setting.
• Check that the soy pulp particles are very fine.
• Strain the liquid into a large pot using a nut milk bag, jelly bag or a several layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.
• Squeeze the pulp until it is as dry as you can make it. The fine soy pulp will stick together like play-doh; this indicates that you blended enough.
• Heat the milk on medium to medium-high heat until it just comes to a boil while stirring regularly. The milk tends to form a skin at the bottom of the pot so resist the urge to use high heat. And the stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
• Once the milk comes to a boil, reduce the heat immediately. Continue to simmer over low to medium low heat. At this point, it's a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Simmer for 10 minutes for it to become fully cooked.
• Optionally simmer for a longer time to concentrate the creaminess of the soy milk and (some say) to improve the flavour; up to one hour.
• When ready, strain the milk into a container. Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.