Preparation

• Cut a piece of cheesecloth into an 18-by-36-inch rectangle. Fold it in half to make an 18-inch square, double layer of cloth, and line a colander with it. Place the colander in the sink.
• Bring the soy milk to a boil in a heavy-bottomed stockpot over medium-high heat, stirring frequently to prevent scorching. As soon as the soy milk boils, quickly stir in the vinegar and remove the pot from the heat. The milk will separate into “curds,” which initially look like foam, and “whey.” Coax the curds together by stirring the milk with a wooden spoon gently for about 1 minute.
• Carefully pour the hot soy milk into the lined colander, which will reserve the curds and drain the whey. When the curds are cool enough to touch, wrap the cheesecloth tightly around them and squeeze to remove as much liquid as possible. Place the wrapped curds back in the colander. Set a weight, such as a pot filled with canned goods, on top of the wrapped curds. Allow the wrapped curds to continue draining for 1 hour, then refrigerate the cheese overnight in the colander, setting a plate underneath to collect any remaining moisture.