Ricotta is a soft Italian cheese that is similar in texture to cottage cheese. You can find full-fat, low-fat and non-fat versions of the product. Ricotta cheese is very versatile and appears in savory Italian recipes, such as lasagna and other pasta dishes, and in sweet recipes such as cheesecake and cannoli. If you have a milk allergy, or are vegan, you may wish to substitute tofu -- a non-dairy product -- for the ricotta that normally appears in your favorite recipes. Tofu is a soy-based product with a bland flavor, which lends itself well to other dishes.
Instructions
1. Drain the water from the tofu package. Dump the block of tofu onto the cheesecloth, wrap the cloth around the tofu and squeeze out as much liquid as possible.
2. Put the cloth-wrapped tofu in a mesh strainer, or colander, and put the strainer in the sink. Let it sit for two to three hours.
3. Transfer the tofu to the food processor. Pulse on low until the tofu has the consistency of ricotta cheese.
4. Use the same amount of tofu as you in your recipe. Add the same spices and flavorings as you would to the ricotta.
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