Heat the soy milk or milk until it's hot to the touch. You can use your microwave's "milk warming" function. Don't let it boil.
Add the lemon juice to the hot milk and stir it very gently with a wooden spatula. The milk will separate immediately.
Pour the mixture into a strainer lined with paper towels. Let drain for about 20 minutes. Gently squeeze out the liquid, holding the edges of the paper towel.
Put the cheese and a pinch of salt in a food processor, and process until smooth. Make it even smoother by mixing it thoroughly with a rubber spatula!
When the cheese is nice and smooth, add honey, maple syrup or other flavorings such as Krazy Salt, and that's it! It will keep for 4~5 days in the fridge.
If using soy milk, use the leftover whey to make bread. It turns out really soft and chewy! Full of nutrients, too! You can also use it in other dishes.
Use the leftover soy milk whey for a super moist facial skin pack! It's a natural isoflavone skin toner. It will help brighten your skin tone.
Homemade cream cheese can be made the same way. (See Recipe ID: 1078676)
Story Behind this Recipe
I wanted to make cottage cheese.
More than 90% of radioactive materials dissolve in whey. The Belrad Institute of Radiation Safety says, "Never absorb whey from contaminated milk. Caesium dissolves in the whey. Be sure to dispose of the whey of strained yogurt."