SoyMilk Crossroads

When you make soymilk there is a wonderful by-product called Okara.  It’s the bean pulp left in the milk screen. 

Soymilk By-Product

Most people that are new to making soymilk just throw this away.  But it contains about 17% of the protein of the soybeans that you started with to make your soymilk.  This is good stuff people are throwing away. 

Dry-Roast Okara and Use as a Flour

One of the great things you can do with okara is dry-roast it for other recipes.  Roasting okara is a necessary step to reduce the water content and give it a light fluffy texture.  Then you can add it to breads, muffins and even cookies to not only save on flour but to also give much lighter results to the baking.
 

To roast your okara, heat it in a skillet or wok.  Do not use oil.  You want it to dry.  Roast over a low heat and stir it constantly with a wooden spoon for about 3 minutes or until it looks light and dry but not browned.
 

 Drying okara also works well in the open.  Spread it out on a large baking ban.  Heat it for 5 to 10 minutes at 350 degrees.

A Great Addition to Baking 

By combining soy protein with that of grains, the okara can boost the total protein content by as much as 32 percent.  You can use it in muffins, waffles and with all yeasted breads.  Change your recipes to use 2 parts flour to 1 part packed okara.