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Reason being is that as what has transpired is that I have found myself learning and experiementing with making different batchs of different recipes of different flavors of soy milk. It all started because I had been thinking about getting a soymilk maker shipped from Japan but decided that it would be prudent to figure out if I like the stuff enough to put out the dough.
I have now been making soymilk by scratch for about a month and am now looking into expanding my soy cooking experience to include homemade soy burgers with the Okara and eventually trying to make tofu and find other ways to use the soy milk such as yogurts and such. I recently found that the Okara is often used in baked goods and also as an egg substititue and has recently found its way into commercially baked items. Check your…