Dried okara


Okara (left over in the process of soya milk making)

To dry okara, just spread okara homogeneously on a oven tray.
Let it dry in the oven at 50°C/100°F for two to three hours.
From time to time stir the okara so that it’ll dry homogeneously.
Store in a air-tight box.

Storage: dried okara can be kept for one year.

Posted in Bread. Tags: . 7 Comments »

7 Responses to “Dried okara”

  1. Potato, carrot and cauliflower gratin « Experiments in dessertarian cooking: Recipes Says:

    […] 1 cup of milk 100g of fresh white bread 1 cup of okara (dried) (can be replaced by breadcrumbs) 1 cup of grated cheese salt, […]

  2. Red naturally coloured red rice « Experiments in dessertarian cooking Says:

    […] which are left-overs from soya milk. To store them if I don’t use them in veggie burgers, I dry them. They are a very good item to change from breadcrumbs. Lighter and crispier how could one […]

  3. Soya cotelette mix « Experiments in dessertarian cooking: Recipes Says:

    […] cotelette mix — Zoé (4 cotelettes/16 mini bento size soya cotelette) 2 cup of dried okara blended finely 1/2 cup of potato starch 1/2 cup of soya flour 1 tsp of stock cube blended salt, […]

  4. Tod in a pot [Vegetarian] « Experiments in dessertarian cooking: Recipes Says:

    […] Tod in a pot [Vegetarian] June 25, 2009 — Zoé 4 quail eggs 3 slices of white bread 4 tbsp of pesto verde 1/2 cup of boiling water 1/2 cup of dried okara […]

  5. Rice lens and peas krokiet « Experiments in dessertarian cooking: Recipes Says:

    […] cup of water 1 tsbp of potato starch toasted okara or bread […]


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