When using 200ml of All Natural Soy Milk, pour it into a cup and heat up in the microwave for 2 minutes. Add the vinegar and lightly churn. Leave alone for 40 minutes.
When using 900 ml of All Natural Soy Milk, put it in a pot and heat it up on low~medium heat, at a temperature of at most 40°C. Add the lemon juice or vinegar and lightly churn. Leave alone until it is completely cooled.
After leaving it alone, strain using gauze etc., and completely separate the watery parts from the solid parts. (This takes a good amount of time, so if you wanted to make a cake, you should make this ahead of time)
Take it off the gauze and you get about 100 g of soy milk cheese. Add 2 teaspoons of lemon juice (optional) and you get a refreshing cream cheese as a result!!
For Wheat and Milk allergies: Canapé-style bites using Fried Tofu (Recipe ID: 1315963).
A rice flour bagel sandwich!! It goes exceptionally well with blueberry jam (Recipe ID: 1043922).
No-Bake Pumpkin Cheesecake For Halloween (Recipe ID: 127703)
Here's another No-Bake Cheesecake (Recipe ID: 1040577)
Can also make Cheesecake tarts (Recipe ID: 1040676)
In addition, you can scatter it and put it on salad!!
If you add honey to the separated water part, you can make a refreshing drink.
Story Behind this Recipe
I wanted to eat a delicious cheesecake even though I have a milk allergy.
When adding the vinegar and lemon juice, the point is to [LIGHTLY] mix it in. Using a spoon, just mix it around 3 times and that's enough. Making the soy milk cheese with vinegar gives a stronger sourness than making it with lemon juice.