A recipe for homemade vegan feta cheese—tangy, firm, and made from soy milk and vinegar. This cheese is high in protein and perfect for salads, pastries, or spreading.
Ingredients
- 1 liter unsweetened soy milk (containing only soybeans and water)
- 3.5 tbsp white vinegar (or freshly squeezed lemon juice)
- 1 tsp fine salt
- For coating and salting: 1 level tsp fine/coarse salt
Instructions
- Pour the soy milk into a pot and heat over medium heat until it almost reaches a boil (85-90 degrees Celsius), stirring occasionally.
- Turn off the heat, add the vinegar, stir gently once, and let it sit covered for 10 minutes until the protein separates from the liquid (curdling).
- Place a tight-weave cheesecloth inside a strainer and gently pour in the contents of the pot.
- Allow the liquids to drain for several hours (at least one hour, or up to 24 hours).
