• Put the soy milk into a large pot and bring it to a boil while stirring. Turn the heat off as soon as the milk boils, then add the salt and vinegar.
  
• Stir with a spoon for 1 minute, then set aside for 10 minutes. During this time you should be able to see the soy milk curdle.
  
• In the meantime, place a strainer onto a large bowl or pot. Cover the strainer with a clean kitchen cloth, made of cotton and with a fine mesh (or a cheesecloth).

  Tip: make sure the cloth doesn't smell like detergent.
  
• After 10 minutes, pour the curdled soy milk into the strainer.
  
• Now wrap the curdled milk in the cloth, put a weight on top (like a bowl filled with water) and let it drain for about 15 to 30 minutes.

  Note that the longer it drains, the drier the vegan ricotta. I drain mine for 30 minutes.
  
• After draining, the ricotta is ready to be used for both sweet (such as cannoli or pies) and savory (such as lasagna, ravioli with spinach, cannelloni, stuffed shells) dishes.
  

Serving Suggestions

• If you like to eat the ricotta as is, as a spread add a pinch of salt, chopped fresh herbs, a drizzle of extra virgin olive oil, and other spices of your liking.
  
• For best visual results, use a ricotta cheese mold that you can purchase online. The ricotta will have the same shape as the one you find in cheese stores.

  Put the ricotta in the mold, press it well, then flip the mold upside down onto a plate to get the ricotta out.