I have a question about the recipe "Plum and Ricotta Tart (Torta di Susine)" from Emiko. What is hard ricotta?
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In the description by the author, she explains if your ricotta is too soft or sitting in liquid, you should drain it. You can put it in cheesecloth and set it in a strainer for an hour or more or hang your ball from something if that works better for you. You can also use a clean kitchen towel if you don't have any cheesecloth.
Just wanted to add - you're looking for something firm enough that it holds its shape rather than something you need to spoon. Think cream cheese as opposed to yogurt!