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Homemade Soy Milk Cottage Cheese

Homemade Soy Milk Cottage Cheese

Fat-free cheese that's safe for baby food. It's macrobiotic, when made with soy milk. The leftover whey can be used as a natural isoflavone facial skin toner.

Ingredients: Yields a manageable amount

Soy Milk or Milk (Do not use low-fat)
500 ml
Lemon juice
A scant 2 tablespoons
● Sweetened Version ●
Honey or Maple Syrup
2 tablespoons or to taste
Salt
a pinch
● Appetizer Version ●
Grated garlic
1/2 teaspoon
Dried herbs or Krazy Salt
1/2 teaspoon
Salt and pepper
To taste
● Adding walnuts or maple syrup is good
As much as you like

Steps

1. 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.
2. Add the lemon juice to the hot milk and stir it very gently with a wooden spatula. The milk will separate immediately.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. Homemade cream cheese can be made the same way. (See Recipe ID: 1078676)

Story Behind this Recipe

I wanted to make cottage cheese.