Public recipe with member extras
Soy Milk Paneer-Style Cheese
A quick fresh cheese made by curdling hot soy milk with lemon juice, pressed into firm cubes for curry or grilling.
Tofu, Custards & Dairy Alternatives · Curry Addition · Grilling Cheese
What you need
Ingredients
- 1/2 gallon Unsweetened Soy Milk
- 1/2 tsp Salt
- 3 tbsp Fresh Lemon Juice
Method
Instructions
- Heat the soy milk and salt in a heavy pot, stirring occasionally, until it reaches 190°F.
- Remove from heat and stir in the lemon juice. The milk will curdle quickly, separating into curds and whey.
- Let sit undisturbed 10 minutes to allow the curds to fully form.
- Ladle the curds into a cheesecloth-lined colander, gather the cloth, and press under a heavy weight for 30 to 45 minutes for a firm, sliceable texture.
- Cut into cubes and use immediately, or refrigerate up to 4 days.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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