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While the milk is still hot, I had 1/2 tsp. salt, 1 Tbsp. Splenda, and 1 tsp. vanilla. We bought glass pitchers to store the milk in and we go through about a gallon per week, so I run the machine through two cycles per week.
After making the milk, I am left with the bean pulp which is full of protein. Since it is the same consistency as cream of wheat, mash potatoes or refried beans, but has little flavor- I use it for those kinds of recipes. I add brown sugar and eat it as a hot cereal, garlic salt or gravy for potatoes, etc. It can also be used to thicken soups.
If anyone has any other recipes or ideas for the pulp, I would like to hear them! I don't like to waste it because of its nutritional value.
By SUSANNL
By
07/26/2009
Here is the url for a great website with recipes and information concerning okara, or soy pulp.
http://www.ellenskitchen.com/clearlight/okara/okara.html
By
07/24/2009
I understand that Okara is what's left after making soy milk, so if you just type in at Google, many sites come up.
By
07/24/2009
Where do you get your soy beans? Could you give the approimate price & about how many pounds of soybeans you go through in a month? Thanks.
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Jul 22, 2009)Salvation Army Soymilk Maker
Soybeans are very cheap in the bulk section of Chamberlin's Natural Food Store. The icara (remains after making the milk) is also edible. Making brown rice milk is faster because you don't soak the rice like you do the beans. I know I was lucky to get my soymilk machine so cheaply. Soymilk machines usually cost over $100, but I would buy one because I drink and use a lot of soymilk. It is so nice not to have to run to the store when I am running low.
By susannl
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