I seen one video where they boiled it first and then mix it and called it tradition, but I seen many guides doing the mix first, does it make a difference?
Hey, thank you! Tried the soy milk today and it is perfect for me 😊. I want to try to make butter with the okara. Have you ever tried? Would love to have some ideas how to 😅
I'm plant-based for 27 years. I'm always always looking for new recipes. When looking and reviewing videos such as yours the ingredients, I have a hard time knowing 20 ml of a liquid is as I use US measurements. So when I look at a recipe and review the ingredients before I decide to make it, especially if I see there's oil in it. So when I see metrics I just decide to skip that recipe. If you could transcribe the liquid readings of metric into US that would be fantastic. If there is a small amount of oil as in a tablespoon I will make the recipe but again when I see recipes with metrics in it I'm just not going to take the time to figure out what it is in US measurements thanks Nancy from the US
We make soymilk all the time. In the beginning several people were insistent that you had to remove the skins so we did some blind taste tests and many of those people chose the milk with the skins. You do not need to remove the skins. soybeans are not bitter. in fact the pulp left over is creamy and just slightly sweet. Happy happy to have recipes to use that okara as we always have a lot of it. we do dehydrate some of it and use if for protein powder. And BTW we use a joyoung soy milk maker and it does all the work including blending and cooking in about half an hour. great thorough video.
Will say there is a Language Translator Chrome add-in that is super helpful. It will translate the Netflix subtitles, let you export the script and its translations, and also translate any word in the subtitle by clicking on it.
I am going to try making the steamed okara balls because I just made baked okara-oat patties and found it too dry, very much like eating sandpaper. I much prefer okara as a moist food. I have alot of okara piled up in my freezer and it just occurred to me that dehydrating it for easier storage defeats the cost-effectiveness of making my own soymilk because the electricity costs add up with the dehydrator use. Maybe I'll just compost the pulp.
With Netflix, if u change the language on the app to your target language, then you get much more TV shows that have been dubbed in that language. It is so helpful.
Hello! I tried drying soy okara / pulp in the oven and microwave, after such drying okara loses its ability to absorb. Even if he just lies on the table for a couple of days, he still loses the ability to absorb water. Tell me, please, how can okara be dried so that the ability to absorb water and dissolve in it remains?
You talking about learning possessive pronouns while actively writing notes about the genitive case instead is unbelievably odd. меня, тебя, etc. are NOT possessive pronouns.
Thank you for a truly sugar free recipe. A lot of videos think adding honey or some other sweetener is sugar free. Sugar free is any product that has 0 carbs. Thank you for a very nice video. I use these in my Italian fig Christmas cookies
@@korea.9480figs do have carbs find the carb count for the amount of figs used. Probably 1Tbsp per cookie is a good measure there were many measures. The lowest I seen was 2 Tbsp of figs was 6 carbs,
Hey thanks for this video, really super useful!I was wondering though, how long do you usually dry the okara before freezing or using it in a recipe? Would you use an oven to speed up the process?
hey! thanks for watching :D i usually dry it over the course of the day. I have used the oven but find it's really easy to burn it if you forget about it like i did, and it's worked out even when i froze it while it was damp. If you use moist okara in a recipe, you can just adjust the other liquids to make up for the moisture. hope taht helps!
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