• Add 4¼ cups soy milk to a pot and bring to a boil, stirring often.

  Turn the heat off as soon as the milk starts boiling, then add 1 teaspoon salt and 2½ tablespoons apple cider vinegar.

  Stir for 30 seconds or until the soy milk curdles. Set aside for 10 minutes.
  
• In the meantime, place a strainer over a large bowl/pot and cover it with a clean, fine-mesh cotton kitchen towel or cheesecloth.

  Pour the curdled soy milk into the strainer.
  
• Let excess liquid drain for a minute, then wrap the curdled milk in the cloth.

  Put a weight on top of the cloth – you can use a bowl filled with beans or water – and let it drain for 15 to 30 minutes, depending on the texture you are after.
  
• After draining, the ricotta is ready for sweet and savory preparations.

  See the "How to eat vegan ricotta" chapter above for inspiration.
  
• Optional: To shape the ricotta, transfer it to a cheese mold, press it well, then flip the mold upside down onto a plate to get the ricotta out.
  

MAKE IT A MEAL

• Transfer the vegan ricotta to a bowl and mix in a pinch of salt, a drizzle of extra virgin olive oil, garlic powder, and fresh or dried herbs like basil, chives, or parsley.

  You can stir in a tablespoon of nutritional yeast for a cheesy flavor.

  It’s excellent with warm pita bread, crostini, and veggie sticks.