When you make soy milk at home and strain it, you are left with a soft, white pulp. That pulp is called okara.
Please don't throw it away. It is full of fiber and still has some protein, and it is easy to use in everyday cooking.
What is okara?
Okara is the part of the soybean that does not turn into milk. It is mostly fiber, the kind that does not dissolve in water. It has a mild taste and a soft, crumbly texture, a bit like wet breadcrumbs.
The name comes from Japanese. In Chinese it is called douzha, and in Korean kongbiji. People in Asia have been cooking with it for a very long time.
How much okara will you get?
It depends on how finely the beans are ground.
- With a regular blender, the beans are not ground very finely, so you get quite a lot of okara.
- With a soy milk maker like MioMat, the beans are ground much finer, so more of the bean ends up in the milk and there is less okara left over. The okara you do get is very fine.
You also don't have to strain your milk at all. Many people leave the okara in the milk for smoothies, baking and cooking, and get all the fiber that way.
How to store okara
- Fridge: okara spoils quickly. Keep it in a closed container and use it within 1 to 2 days.
- Freezer: freeze it in small portions. It keeps for about a month. Thaw it in the fridge before using.
Easy ways to use okara
Add a few spoonfuls anywhere you want a little extra fiber and protein:
- Oatmeal and porridge: stir it in while cooking
- Smoothies: add a spoonful, you won't taste it
- Mashed potatoes: mix it in for a creamier texture
- Pancakes and muffins: replace part of the flour
- Stir fries: add it near the end, like crumbled tofu
- Veggie burgers: it holds everything together
Members of our MioMat community even use it in homemade ice cream.
Okara recipes to try
Making nut milk too? The leftover almond or cashew pulp works in the same way. Try our almond pulp cookies.
Questions people ask
Can you eat okara raw?
Okara from properly cooked soy milk is already cooked, so you can add it straight to food. If your soy milk was made by blending raw beans and cooking the milk afterwards, cook the okara too before eating it.
Does okara taste like beans?
It has a mild, slightly nutty taste. In baking and in mixed dishes you usually can't taste it at all.
Is okara the same as tofu?
No. Tofu is made from the soy milk. Okara is what is left behind after the milk is strained.
Make soy milk with less waste
MioMat cooks and grinds the soybeans for you in one pot, so more of every bean ends up in your milk. Just add dry soybeans and water, press a button, and come back in about 35 minutes.
Keep going: soy milk maker vs. blender · fresh plant-based cheese (lemon-set tofu)