2 1/2 c. soy flour
3 3/4 c. water
juice of 2 lemons
cheese cloth
directions: blend together flour & water and bring to a boil. cook gently for several minutes and stir in the lemon juice. leave to cook. pour into a muslin cheesebag and hang above a bowl. next day remove the cloth and season the cheese with salt, pepper, garlic & herbs, or sweeten with pineapple cubes.
about the recipe: i only made a half batch of this and look how much it made! it's very soft and crumbly much like a parmesan cheese. the process overall was fairly simple and little effort which is nice. i ended up using salt/pepper, garlic & onion powder and some oregano in my spices. plus i added some roasted garlic in there to stink things up! i think this would work well in a vegan lasagna with tons of vegetables... looks like i'm making a lasagna sometime soon... and here are some fun "process" picture for making the cheeze.
from the book:
Bean Cuisine by Janet Horsley
2nd edition, published 1993
isbn 1-85327-072-5
