Fold the cheesecloth in half, then sew the seams together halfway to make a pouch. You will use this to strain the concentrated soybean purée. If you make 1 to 2 of them, you can use them in a variety of ways.
Rinse the beans and soak in water. Soak for about 20 hours in the winter, and about 10 hours in the summer. In the summer, keep them in a cool spot.
Discard the soaking water. Put the soybeans into a food processor, add about the same amount of water as the weight of the beans, then pulse until smooth and creamy.
The result of Step 3 is soybean purée. Since it's difficult to process all at once, adjust the amount to the capacity of your food processor by separating it into several batches.
Thoroughly pulse until the texture is no longer grainy. If you don't, the okara will be coarse.
Put 9 cups of water into a large, deep pot, bring to a boil, then float the soybean purée on top.
After bringing to a boil, reduce to low heat, then simmer for 10 minutes while constantly stirring with a wooden spatula. If it starts to bubble over, sprinkle in a bit of water.
Put a colander over another large pot and line it with the cheesecloth from Step 1, folding the unsewn section over the sides of the colander.
Pour the soybean purée from Step 7 into the prepared cheesecloth.
Twist the pouch closed while pressing down on it with the wooden spatula. It's hot, so be careful. You can allow it to cool first, if you prefer.
This is what it looks like after straining.
Since it's a large quantity, it's won't be completely strained. Separate it into amounts that can fit into your hand, then strain in the cheesecloth by tightly squeezing.
The photo shows soy milk on the left, and okara on the right.
Crumble apart the okara from Step 13, then microwave for about 2 minutes without wrapping in plastic wrap. Microwaving will cook out the moisture. Repeat.
Repeat Step 14 until dry and crumbly. Be careful not to over do it, or it will turn crispy.
＊ If it gets crispy, add water to reconstitute.
I separate the okara into 50 g amounts and store them in the freezer in resealable plastic bags, since most recipes call for 100 to 150 g.
From my experience, the frozen okara should last at least 3 months. Do not thaw and refreeze. Be sure to use up the amount thawed!
Here is the soy milk byproduct (?). It should be close to 2 liters. If you have nigari, it is thick enough to make tofu.
According to "Kebeibiko", the moisture of the okara in Step 13 is close to that of okara typically sold as "fresh okara" in supermarkets in Japan.
Story Behind this Recipe
Although you can find tofu anywhere, you can't find okara. Since I wanted to use fresh okara for dieting, I decided to make my own from scratch.
Thoroughly reconstitute the soybeans in plenty of water. If you microwave the moisture out of the okara, you can use it right away in any recipe, at any time.