I was wondering what are some common uses for soy 'whey'
(leftovers from the coagulation process when making tofu)?
I usually use Calcium Chloride or lemon juice, for coagulation, if that makes a difference.
According to this video by Maangchi, it was used in Korea back in the day to make a popular stew, called Biji Jjigae.
I also found some suggestions that come from the linked tofu recipe. I have not tried any of them, but I bet it would work great for baking.
- Smoothies / protein shakes
- Baked goods - as a milk replacement
- Soup broths
I coagulate soy milk for tofu using soured whey from a previous batch. It makes wonderful aromatc tofu and has a much more fibrous texture when frozen. Put whey in airtight container for 1 1/2 to 2 weeks till surface starts to froth. It must be airtight and it takes a higher volume than other coagulants. I believe it also has probiotic qualities as other fermentation does. Traditional Vietnamese method!
If you want lots of biochemical detail supporting terriflys’s answer, read here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6527785/
I can vouch for soy whey as the liquid in a protein shake. It doesn’t really contribute any perceptible flavor if you’re mixing it with a commercial vegan protein powder.
I have used chickpea cooking water as a substitute for beaten egg whites in waffles; you can actually beat it to a similar color and consistency, but only after aging it for a week or so, at which point it develops a goopy consistency similar to unbeaten egg whites. Can you do something similar with soy whey?