Vegan Feta Cheese: Easy Homemade Recipe

Make tangy, firm vegan feta cheese at home with soy milk and vinegar. It's rich in protein and perfect for salads, savory pastries, or spreading on toast.

Ingredients

• 1 liter (about 4¼ cups) unsweetened soy milk (with only soybeans and water in the ingredient list)
• 3.5 tablespoons white vinegar (or freshly squeezed lemon juice)
• 1 teaspoon fine salt
• For coating and salting: 1 level teaspoon fine or coarse salt

Directions

1. Pour the soy milk into a saucepan and heat over medium heat, stirring, until just below a boil, 85–90°C (185–194°F).
2. Turn off the heat, add the vinegar, and stir gently once. Cover the saucepan and let it sit for 10 minutes, until the curds separate from the liquid.
3. Line a strainer with a tightly woven cotton cloth and gently pour in the contents of the saucepan.
4. Let the liquid drain for several hours. You can also drain it for as little as 1 hour or as long as 24 hours.