Soya paneer ? soy ?cottage? cheese spread

step 1
FOR MAKING CHEESE:

Soak the soy beans in water at night. Next day, gently remove the skin from the soy beans.
To remove the skin rub the beans gently between your fore finger and thumb (this process may take 10-15 minutes)
Rinse in water. The skin will rise to the surface; remove it and then repeat the process till you have soy bean without skin.
Pulse the soy bean in a blender or mixer-grinder adding just enough water to make a paste.
Transfer this to a heavy bottomed pot and add 800 ml water to it.
Stir well and put on the heat.
On medium flame heat the soy milk for two and a half to three minutes stirring all the while.
Add lemon juice mixed with a tbsp of water and add to the soy milk.
Stir the soy milk. You will notice the milk beginning to curdle.
Once the cheese separates from the whey, switch off the heat.
Transfer the cheese in a strainer or cheese cloth/ muslin cloth and wash it under water to remove the taste of lemon.
Drain all the water but ensure that cheese remains moist.

Note: While curdling the milk, if you feel that the juice is not enough, add a dash more of it.

step 2
FOR CHEESE TOPPING:

In a frying pan heat the oil and add cumin and let it crackle.
Lower the heat to medium and carefully add onions and stir fry till the onion becomes translucent.
Add the green chillies and the soy cheese. Stir well.
Add salt and black pepper and stir again.
Cook the cheese till any visible amount of water evaporates. You can check this by pressing the back of the spoon against the cheese.
Add tomatoes and fresh cilantro and cook further for half a minute.
Switch off the heat and transfer the contents to serving bowl.
The soy cheese is ready to be used.

Note: I add tomato for the bright colour it adds to the topping/spread.
Note: A generous pinch of garam masala helps in pepping up the taste of soy cheese