The Chinese prepare an actual cheese from peas, called " tao-foo," which they sell in the streets of Canton. In preparing this cheese, the paste from steeped ground peas is boiled, which causes the starch to dissolve with the casein. Alter straining the liquid it is coagulated by a solution of gypsum. This coagu-lum is worked up like sour milk, salted, and pressed into moulds to make cheese.
This article was originally published with the title "Legumin Cheese"