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PdfAdd the 4 cups of soy milk to a pot and bring to a boil, stirring constantly to avoid burning.
Once the milk starts boiling, turn off the heat, and add the lemon juice, salt and garlic powder. Stir and you will immediately see the milk begin to curdle.
Remove from the heat all together and allow it to sit for 10 minutes.
Place a strainer in a bowl, and lay cheesecloth over top. Pour the curdled milk into the cheesecloth and allow to drain for 1 to 2 minutes. Wrap the cheesecloth around the 'pulp' and place a weight over top, like a bowl full of water, to promote drainage.
Allow to drain for 15 to 20 minutes, until you have a cream cheese like consistency. Get out a bowl of ice water. Transfer the pulp to plastic wrap, and wrap tightly into a ball, sealing the top. Place in the ice bath, and allow to sit for 10 minutes.
Serve immediately, or store in a sealed container in the fridge for up to 5 days.