Re: [CH] OTOT (Off Topic; On Tofu)

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Interesting to hear of home-made tofu from Doug in BC.  I, too have tried
it and the problem is what to do with all the "okara" (solid residue from
soy milk making).  There are only so many muffins you can add that stuff
to.  Also, there is a copious volume of brown liquid left over.  There is
too much calcium or magnesium salt in it for it to be palatable before or
after fermentation.  I guess it could be concentrated until the salts
crystallize and used as a soup base or soup flavoring.

I got it!  Corn muffins with "okara" and hab powder!  Roughage, hab flavor
and corn.

Better ideas are certainly welcome! :-)

George Nelson

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