![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Soy Delicioso
Mar. 30th, 2009 01:59 pmI've really enjoyed getting back into making my own soymilk and have even figured out how to make it pretty drinkable for the rare occasions when I want to drink milk straight. (But even when used in other things, it's so much yummier now.) Even better is the homemade tofu -- so good that I enjoy eating it plain and without further prep, which is not something I can say about any tofu I've ever bought. It also makes the best scrambles ever. And when I know what I'm going to use it for, I sometimes season the soymilk so that the tofu turns out flavored, which is pretty cool.
There is a lot of okara left over so I hope to find time today to make a batch of veggie burgers to freeze for later use.
ETA: If anyone is interested in bartering for any of the above, let me know. :)
Cooking Updates:
* I've got the double batch of tofu I made this weekend marinating now.
* As for the backlog of okara, I used a bunch of it in a veggie loaf, feeling too lazy to make burgers, but ended up slicing and rebaking in pieces, anyway. Next time I'll just do patties in the first place. I'm going to dry the rest for use in baked goods and other random things.
* Dried Okara == win! Now *this* is a form that I can see being useful in breads and such, not to mention that once I dry it, it'll keep for a while. I ended up using all of it to make a nummy "cheezy" shake-y topping.
There is a lot of okara left over so I hope to find time today to make a batch of veggie burgers to freeze for later use.
ETA: If anyone is interested in bartering for any of the above, let me know. :)
Cooking Updates:
* I've got the double batch of tofu I made this weekend marinating now.
* As for the backlog of okara, I used a bunch of it in a veggie loaf, feeling too lazy to make burgers, but ended up slicing and rebaking in pieces, anyway. Next time I'll just do patties in the first place. I'm going to dry the rest for use in baked goods and other random things.
* Dried Okara == win! Now *this* is a form that I can see being useful in breads and such, not to mention that once I dry it, it'll keep for a while. I ended up using all of it to make a nummy "cheezy" shake-y topping.