With a bit of fear in my heart, I decided to try a soft-curd soy cheese from Frank and Rosalie Hurd's Ten Talents (1968). Having had many negative (and some positive) soy cheese encounters, I was far from sure. My fears deepened when I realized I had only defatted soy flour on hand. Fat-free soy cheese? The chance of a nasty result loomed large.
I should not doubt Rosalie Hurd! This worked alarmingly well, and I will definitely make it again (and again, and again).
In a blender, mix a scant cup of soy flour (defatted works just fine!) and a quart of water until very well combined. The Hurds warn to stay on the scant side of a cup of soy flour. Apparently, if you get the liquid too thick, it will not curd. Pour the liquid into the top of a double boiler, and cook over boiling water for 20 minutes. Remove it from the heat, and immediately stir in 1/4 c fresh lemon juice and 3/4 t salt. Put the lid on the pot, and leave it alone for 20 minutes, during which it will curd.
Pour into a strainer lined with cheesecloth, and allow to drain until it is as dry as you like. After draining, I stirred in some granulated onion, granulated garlic, and smoked paprika. I can see many flavor experiments with this cheese. Try it!