This time I made soy milk cheese at home.
Soy milk 500ml with a pinch of salt was heated and stirred until it was hot but not boiling. Then lemon juice 40ml was added to it.
Soy milk soon started curdling.
Curdling soy milk was placed in a fine mesh strainer to be separated into curd and whey.
Five hours later, the curd was transferred to a plate.
Looks like cottage cheese. . . The taste was not bad. There was no smell of soy milk.
but. . . the taste of lemon juice was too strong to feel other taste.
I will use rice vinegar instead of lemon juice next time!