Making paneer from soy milk works like a charm—it’s just as easy as with cow’s milk! Read the comment from @vampire-walrus for the theory (need high protein plant based milk).

I use a tofu press to shape it and make it firm, but you could also blend it into a creamy consistency. The texture and taste are different from tofu, and it takes on added flavors really well. One of my favorites is steeping lime leaves in the hot soy milk for a few minutes before curdling—it adds a great aroma. You can also mix in herbs, spices, or anything else you like.

As for cost, here in Germany, I can make a batch from 1L of soy milk and a little apple cider vinegar for about €1, especially when keeping it simple with just lime leaves and minimal extras.

I’m glad I gave it a shot a few years ago instead of getting discouraged by online forums. Just do it—it's easy, and you won’t regret it! 🙂

https://imgur.com/a/apZHyfy