When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?
- When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid.
- Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot.
Does anyone have a "secret weapon" for this process? Some thoughts that have occurred to me (but which I haven't actually tried) include:
- Using a large French press (of the type ordinarily used to brew coffee)
- Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp)
- Using a smaller version of the centrifuges used in soy milk factories (but where to buy such a thing?)
- Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach)
What is the best way?