![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted9.jpg\")
\nFresh Soymilk Skin (Fresh Yuba, Uba, Bean Curd Skin, Fuzhu, Foo Pi)<\/small><\/font><\/center><\/p>\n
Few months ago, after much hesitation I dared and prepared soy milk at home<\/a>. The milk was alright, but what I liked most was the skins that would form while boiling soymilk. Do you remember from India, when you boil cows\/buffalo’s milk, a thick layer of skin would form on top of boiled milk. You can just lift the layer and eat – Milk meegada<\/em> or malai<\/em>, do you remember the taste? Mildly sweet and irresistible because of limited amount. Same thing here with soymilk. <\/p>\n Soymilk skins are much thicker, almost like samosa\/wonton wraps<\/a>. They taste sweet and have a distinct soy smell. What I gathered from the web is that Japanese call this soymilk skin “Yuba<\/em><\/a>” and they are an expensive delicacy. Famously and religiously prepared by Buddhist Monks and used in several Buddhist recipes for its protein richness. <\/p>\n I wanted to try an Indianised yuba<\/em> recipes and prepared two entries with soymilk skins. A savory and a sweet – Yuba<\/em>:Potato Curry Rounds and Soymilk Halwa. As entries to IMBB+SHF ~ Soy<\/a>, hosted by Reid of Ono Kine Grindz<\/a>. Started the whole process first by preparing fresh soymilk<\/a>. And then boiled the milk for about an hour. Constantly picking up the milk skins with a chopstick. I wrapped these milk skins around the potato curry and sauteed them for few minutes. With leftover soymilk skins and soymilk, I prepared halwa by adding sugar, finely chopped dates and freshly grated coconut. Simmered the whole thing until it came together like pala kova<\/em><\/a>. Removed to a box and kept it in the freezer to make the halwa little bit firm. <\/p>\n Both the yuba<\/em>-potato rounds and soymilk halwa tasted superb. Time consuming but worth my effort and I am glad that I tried this ancient classic Buddhist delicacy. <\/p>\n Here is the whole process in images. Enjoy! <\/p>\n Fresh Soymilk Skin (Fresh Yuba, Uba, Bean Curd Skin, Fuzhu, Foo Pi) Few months ago, after much hesitation I dared and prepared soy milk at home. The milk was alright, but what I liked most was the skins that would form while boiling soymilk. Do you remember from India, when you boil cows\/buffalo’s milk, a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79,4,43,104],"tags":[],"class_list":["post-501","post","type-post","status-publish","format-standard","hentry","category-dateskharjuram","category-potato","category-soy","category-sugar-2"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=501"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/501\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted1.jpg\")
\nBoiling homemade soymilk<\/a> to pickup soymilk skins (Yuba, Milk Meegada<\/em>)<\/p>\n![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted2.jpg\")
\nWrapping Potato curry in soymilk skins (Yuba, Milk Meegada<\/em>)<\/p>\n![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted3.jpg\")
\nSauteing the Soymilk skin (yuba<\/em>) wrapped potato curry rounds on low heat<\/p>\n![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted4.jpg\")
\nGolden colored yuba<\/em>-potato curry rounds – in closeup<\/p>\n![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted6.jpg\")
\nYuba<\/em>-Potato Curry Round in fresh soymilk skin (soy paala meegada<\/em>) with red chilli-garlic powder<\/a> as garnish<\/p>\n![\"\"](\"\/mahanandi\/images\/yuba\/yobaimagecopyrighted8.jpg\")
\nSoymilk Halwa with dates and fresh coconut<\/p>\n
\nMore about Yuba<\/em> – Here<\/a> and from Egullet<\/a>
\nYuba<\/em> making – in images<\/a>
\nTags: IMBB27<\/a> + SHF20<\/a>
\n<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"
![wonton wraps<\/a>. They taste sweet and have a distinct soy smell. What I gathered from the web is that Japanese call this soymilk skin “](\"http:\/\/www.foodsubs.com\/Photos\/wontonwrappers.jpg\"){kind=link}