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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.
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.