Dairy-Free Soy Milk Cheese for Toast or Pizza

• 300 ml Soy milk
• 1 1/2 tbsp Lemon juice
• 1 tsp Salt
• 1 tbsp Sake lees (preferrably brown colored fumikomi" lees)
• 1 tbsp Palm oil
• 1 tbsp White miso
• 12 grams Mochi (rice cakes)
• 1 tbsp Corn starch or rice flour for baking

1. To prepare the soy milk cottage cheese, heat the soy milk to 60C, turn off the heat, then stir in the lemon juice.
2. Separate out the whey (the liquid).
3. Place a piece of gauze or filter into a coffee dripper to drain the soy milk cheese.
4. Lightly squeeze out the excess liquid.
5. Combine the sake lees and 3 tablespoons of the whey in a sauce pan and mix well.
6. Add the mochi, turn on the heat, and evenly combine.
7. Turn off the heat and mix in the white miso.
8. I use "fumikomikasu," sake lees that is used maturing agent in pickling.
9. It's mild, mellow tasting, and easy to use.
10. Of course, it's also delicious when made with the sake lees in
11. Add the soy milk curds, salt, and palm oil and mix until evenly combined.
12. Dissolve the cornstarch or rice flour for baking in 2-4 tablespoons of the whey.
13. Then stir it into the saucepan, turn on the heat, and mix together.
14. Once the cheese thickens, turn off the heat.
15. Since additive-free corn starch is hard to purchase, I recommend using rice flour for baking (with more whey) since it easily dissolves and doesn't produce lumps.
16. Transfer to a dish lined with plastic wrap.
17. Once it cools, chill it in the refrigerator, and it's ready to use.

milk, lemon juice, salt, brown colored, oil, white miso, rice cakes, starch

Taken from cookpad.com/us/recipes/144918-dairy-free-soy-milk-cheese-for-toast-or-pizza (may not work)