The recipe is very easy to prepare, but plan ahead. The soy curds have to be pressed for at least 8 hours and up to 3 days. The cheese will be firmer and drier the longer you let it sit. I pressed my soy cheese wrapped in cotton in a colander over a deep bowl. On top of that, I placed a 4 cup measuring cup with a large can of diced tomatoes inside. Feel free to use a tofu press if you have one.
Make this feta from plain unsweetened soy milk with nothing added. The ingredients listed on the package should say soy beans and water.
If you don't have Italian Seasoning, substitute 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon crumbled dried rosemary. You can leave out the salt, but it's better with it.
Strain the curds through a piece of smooth cotton muslin with a fine weave, such as a jelly straining bag. If you don't have one, or can't find one, then a nut milk bag or a paint-straining bag will work too.
Save the whey. Use this flavourful, nutrient-rich liquid as a soup base or to make rice.
4 cups or one 946 ml (32 oz) package of plain unsweetened soy milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
zest of one lemon
1/3 cup lemon juice (from 1 to 1 1/2 lemons)
Zest and juice the lemon.
Place the soy milk and salt in a medium saucepan, stir to combine, and bring almost to a boil over medium-high heat. Stir frequently to prevent the milk from sticking to the bottom of the pan.
4 Roma tomatoes, chopped
1 green bell pepper, chopped
1 long English cucumber, chopped
1 small red onion, chopped and soaked in very cold water for at least 20 minutes
1 Tablespoon dried oregano
2 Tablespoons (or more) red wine vinegar
Kalamata olives, to taste (optional)
1/2 recipe soy feta, crumbled
Chop up the feta cheese and set aside to add to the salad when serving. It is delicate and will break apart easily if handled too roughly. After 20 minutes, drain the red onion and slice into thin strips. I like to set the red onion, olives, and soy feta on the side to be added as desired. Serve.
To your health and happiness,
Beans and Rice