Okara tempeh - should the okara be cooked?
Posted: Wed Dec 04, 2019 2:27 amHello,
Had a go at making soy milk, and then experimented with okara tempeh afterwards. The visible fermentation / mould growth looked ok, but it smelt strongly of ammonia so I chucked it - probably I let it go a bit too long.
However I have a question... do the soy beans / okara need to be cooked? My soy milk recipe called for soaking, dehulling and blending the beans, then straining out the okara before boiling the milk - so the okara was still raw at the end of the process.
I've read online that you need to cook soy beans for various reasons, however the instructions in "the book of tempeh" seemed to indicate that you can use fresh okara without further cooking. I'm unclear if this assumes the okara has been cooked already.
Appreciate any pointers! thanks.
Had a go at making soy milk, and then experimented with okara tempeh afterwards. The visible fermentation / mould growth looked ok, but it smelt strongly of ammonia so I chucked it - probably I let it go a bit too long.
However I have a question... do the soy beans / okara need to be cooked? My soy milk recipe called for soaking, dehulling and blending the beans, then straining out the okara before boiling the milk - so the okara was still raw at the end of the process.
I've read online that you need to cook soy beans for various reasons, however the instructions in "the book of tempeh" seemed to indicate that you can use fresh okara without further cooking. I'm unclear if this assumes the okara has been cooked already.
Appreciate any pointers! thanks.