I
have been eating the dried, gross smelling dried yuba for a few
years. For some reason it never occurred to me that I could make my
own fresh yuba even though I knew the theoretical process. After
trying some fresh homemade yuba I do not recommend the dried product
because it has an overly processed taste. I will be definitely trying
refrigerated fresh yuba skins in order to upgrade my yuba
consumption. The process of making homemade yuba is not difficult per
se it's just a bit finicky. I was technically unable to pick a full
sheet of yuba off the soymilk, but the odd pieces I manged to eat
were smooth, sweet, and fresh in a way that the dried yuba could
never be. This was the first time I was successfully able to make
soymilk at home. Making yuba is a little to finicky to be a daily (or
weekly) occurrence but the soymilk technique is super easy so I will
be making that again!
Inspiration post: messyvegetarian
Mention this blog at Canzine and get a free zine!
Inspiration post: messyvegetarian
Mention this blog at Canzine and get a free zine!
That's really awesome! I've been buying and eating the gross stuff for a while too, but it sounds like an interesting process, thanks for connecting me with that post!
ReplyDeleteAnd see you at Canzine. :)