Makes 1 portion/ 1 cheese
1.5 litres soya milk
4 tbsp lemon juice
Heat the soya milk in a pan and bring to the boil. Reduce the heat and allow to simmer.
Add the lemon juice and stir, then remove from heat and allow the curds and whey to separate.
Place a sieve lined with muslin in the sink and pour the mixture into the sieve to collect the curds. Rinse with cold water and then bring the corners of the muslin together and squeeze out any excess liquid.
Keeping the muslin tight around the cheese, place into the sieve and place a couple of heavy weights on top of it (such as a pan or plates). Leave to drain further and place in the fridge to set for a couple of hours.