YES! A friend of mine ordered 25 LB of soybeans so he can make his own soy yoghurt. I just got some okara from him, I will experiment with it (beyond the obvious, adding it to soups and stir fries etc.).
No; I'm using "Extra Firm" tofu -- I buy mine at Trader Joe's, it's shrink-wrapped in strong plastic. It doesn't have to be pressed. If you can't find extra-firm, maybe you should press it; place tofu block in the sink between two wooden boards, put a small bowl or something under one side so the boards are at an angle with the bottom of the sink, and leave for an hour or two. If the top board isn't heavy, place something heavy on top of it 😉. Let me know how they turn out!
I forgot something. In Japan, the most commonly used solidifyer or coagulant that's added to soymilk and turns it into tofu is called "nigari", derived from sea water. It contains calcium sulfate, sodium chloride, magnesium chloride and -sulfate and other minerals. Some US tofu brands use calcium sulfate (gypsum). I always preferred the taste of nigari, and Trader Joe's used to list it as an ingredient, but not any more! Now it only says "magnesium chloride, calcium sulfate". It still tastes good. Maybe "nigari" isn't sufficient as an ingredient.
I'm so glad to hear that! Let me know if you have questions, or if I can assist in any way. You're heading in the right direction! 😍
Heading towards vegetarian diet, this was helpful. Thanks!
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Great information... I will definitely try the tofu patties and report back...
I bet you can do a much better job; would love to hear your results!
I found your story and experience extremely interesting... Free Okara - I would jump on that
YES! A friend of mine ordered 25 LB of soybeans so he can make his own soy yoghurt. I just got some okara from him, I will experiment with it (beyond the obvious, adding it to soups and stir fries etc.).
For tofu patties, do you press the tofu first? Going to try them.
No; I'm using "Extra Firm" tofu -- I buy mine at Trader Joe's, it's shrink-wrapped in strong plastic. It doesn't have to be pressed. If you can't find extra-firm, maybe you should press it; place tofu block in the sink between two wooden boards, put a small bowl or something under one side so the boards are at an angle with the bottom of the sink, and leave for an hour or two. If the top board isn't heavy, place something heavy on top of it 😉. Let me know how they turn out!
Oh, got it. My brand of extra firm comes in a tub of liquid and needs pressing. Not a problem.
I forgot something. In Japan, the most commonly used solidifyer or coagulant that's added to soymilk and turns it into tofu is called "nigari", derived from sea water. It contains calcium sulfate, sodium chloride, magnesium chloride and -sulfate and other minerals. Some US tofu brands use calcium sulfate (gypsum). I always preferred the taste of nigari, and Trader Joe's used to list it as an ingredient, but not any more! Now it only says "magnesium chloride, calcium sulfate". It still tastes good. Maybe "nigari" isn't sufficient as an ingredient.