TOFU: SOY CHEESE

Soy cheese is a product gotten from soy milk. It ai a nutrient rich cheese substitute made from soybean, a specie of legume commonly found in East Asia. It's is known as tofu in the Orient and soya-wara in Nigeria.

It is produced locally by first preparing soy milk and further precipitating the milk with a coagulant. This coagulants are used to increase the texture of the cheese, examples of such coagulants are; lime juice, lemon juice, fermented maize water liquor, enzyme based calotropis procera leaf extract water and alum.
Manufacturers often enhance the taste by adding soy protein isolate, soybean oil, green peppers, natural colorings and traditional herbs and spices.

HEALTH BENEFITS

soy cheese are highly digestible product for people suffering from lactose intolerance(inability to digest milk in the body). Lactose intolerance is due to the lack of lactase in the body, since soy cheese is from plant source, it has a high amount of lactase.

It is also low in fat and is cholesterol free. Compared to dairy cheese, soy cheese has a lower calories level of 580cal per ounce, making it a good weight loss food.

Soy cheese is high in protein and can often reach 7g of protein ounce. Although dairy cheese contains more protein, soy cheese remains a good choice for vegans looking to boost their protein intake.
Sea salt is often added to enhance the taste of the cheese and in the process also adds extra trace minerals to the cheese.