Use of soy isolated protein for making fresh cheese

A process for the production of molded, pressed, fresh cheese comprising:

• a. mixing milk and isolated soy protein;
• b. heating the mixture resulting from (a) to a temperature between about 70° C. and about 100° C.;
• c. adding food grade acid to the mixture resulting from (b);
• d. separating the whey from the mixture resulting from (c);
• e. placing the product resulting from step d into molds;
• and
• f. pressing the molded product from step e.