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Republic Poly students turn soya by-product into cheese
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Soy cream soup developed by Republic Polytechnic students.
ST PHOTO: ALPHONSUS CHERN
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SINGAPORE - The charms of cream cheese are many: It's thick and spreads beautifully on crackers, toast or bagels. It has a rich mouth feel that makes desserts such as burnt basque cheesecake taste decadent. The fat in it wraps around the palate, pummelling it with waves of salty, creamy goodness.
A group of biotechnology students at Republic Polytechnic has come up with a cream-cheese-like product using okara or soya pulp, the by-product of soya milk and tofu manufacturing.
