Made from the watery whey that's left over when you strain yogurt. This is an easy ice cream-style sorbet that's great for hot days!
This is made by using the liquid from drained yogurt (whey) and delicious soy milk from the tofu shop. They were just waiting in my refrigerator, waiting to meet!
Using rich soy milk from a tofu shop is best. It turns out to be like a yogurt sorbet. Adjust the sweetness to your liking.
Enjoy Japanese food around the world.