I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzym
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous
I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying
I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for
I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I&rsqu
I had soaked some soybeans and kept them in the fridge for two to three days after removing the water. Today, I kept the mixture after blending with water for 3
I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product. "Okara, soy pulp, or tofu dregs is a pulp consi
Why is the foam removed? Here is the recipe I am following, from Chinese Cooking Demystified. How to Make Soy Milk, from Scratch (豆浆) Ingredients:
I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a s
Is it necessary to cook soaked dried soy beans before fermenting them?
Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the sam