Sake lees (preferrably brown colored ”fumikomi" lees)
Mochi (rice cakes)
Corn starch or rice flour for baking
To prepare the soy milk cottage cheese, heat the soy milk to 60℃, turn off the heat, then stir in the lemon juice.
Separate out the whey (the liquid). Place a piece of gauze or filter into a coffee dripper to drain the soy milk cheese. Lightly squeeze out the excess liquid.
Combine the sake lees and 3 tablespoons of the whey in a sauce pan and mix well. Add the mochi, turn on the heat, and evenly combine. Turn off the heat and mix in the white miso.
I use "fumikomikasu," sake lees that is used maturing agent in pickling. It's mild, mellow tasting, and easy to use. Of course, it's also delicious when made with the sake lees in
Add the soy milk curds, salt, and palm oil and mix until evenly combined.
Dissolve the cornstarch or rice flour for baking in 2-4 tablespoons of the whey. Then stir it into the saucepan, turn on the heat, and mix together. Once the cheese thickens, turn off the heat.
Since additive-free corn starch is hard to purchase, I recommend using rice flour for baking (with more whey) since it easily dissolves and doesn't produce lumps.
Transfer to a dish lined with plastic wrap. Once it cools, chill it in the refrigerator, and it's ready to use.
Story Behind this Recipe
I'm staying away from dairy products for health reasons, but I was craving toast or pizza with cheese. A bit more mellow than plain cottage cheese, this is a soy milk cheese that browns when baked.
This cheese doesn't really melt. It burns more easily than regular cheese. When using it for toast, spread it on the bread, then toast in the oven. For pizza, spread it over the entire pizza, add the toppings and bake, then add more. Of course, you can also spread it on and eat it without baking.