- 1 Packed of Organic/Non-GMO Silken Tofu (in order to get the consistency that I need for the ricotta, I freeze the silken tofu first and then let it defrost and put it in a cheese cloth and a kitchen towel. Then squeeze out as much of the liquid as possible.)
- 2 Tablespoons of Italian Seasonings
- 1 Tablespoon of Parsley
- 1/2 a Tsp of Garlic Powder
- 1/2 a Tsp of Onion Powder
- 1/2 a Tsp of Fine Sea Salt
- 2 Tsp of Apple Cider Vinegar
Let's begin by layering a cheese cloth to form 2 layers, then place the silken tofu and tie it in a ball, now place a kitchen towel around the ball and squeeze to remove most of the liquid from the tofu. I've tried it many ways and this is by far the best method for me. With the seasoning, I use powder and dried herbs to keep the moisture content to a very minimum. Rub the spices between the palms of your hands to release the oils, therefore give out more flavor. Next with a fork, mix the tofu, seasonings and vinegar together until well incorporated. Place the mixture in a glass container that is lined with a cheese cloth and cover the top of the container with more cheese cloth. DO NOT COVER WITH PLASTIC. You want to allow it to release air and sit in the fridge for 4 hours minimum but if you let it sit overnight the outcome is better. Once it is complete and ready to use, you can place it in a storage container that gives it room to breathe. Use within 2-3 days. Mine never last that long.