SOY CHEESE (made from soy flour)

(From "Total Health in the Kitchen" by Lois Allen and D.W. Allen)

The soy flour must be fresh and fine to give a good texture and flavour.

1 cup soy flour

1 quart water

1. Blend or beat soy flour with a portion of the water until smooth. Use only enough water to blend easily. For quick results bring the remaining water to the boil first, then add blended soy flour and water.

2. Cook in a double boiler for 20 minutes, or simmer in a thick bottomed saucepan, stirring frequently.

3. When piping hot, add 1 - 2 Tbs of lemon juice, citric acid or cider vinegar. Stir slightly. Add a little more if the mixture is slow in turning. It should separate into a very fine curd and lemon-coloured fluid.

4. Let stand for about 20 minutes until the cheese has formed a good curd.

5. Strain in a very fine strainer until all the liquid has drained away.

6. Chill and flavour with vegetable salt, tomato and green herbs.

Use in savouries and spreads. Note: Do not be too generous with the soy flour. Milk that is too thick will not curdle. If this occurs, add more water.