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Heat the soy milk in a pot until boiling.
Turn off the heat, and stir through the lemon juice and a pinch of salt.
Place the lid on the pot and let sit for 10 minutes, allowing the mixture to split into curds and “whey”.
Pour the mixture into a muslin cloth, straining it over a sieve and bowl to drain the liquid.
Let sit with a weight on top until the clear liquid has drained and the 'ricotta' left behind has cooled.