watery canolli filling

Put your ricotta in a fine strainer over a bowl and leave it in the fridge for awhile to drain it. That's what I do when working with store bought cheeses that are too runny. Usually I just make it myself so I can control the moisture level, among other things.

Or, you know, a cheese cloth.

More people possess strainers than cheese cloth, but yes.

Okay, so how do make your own ricotta?

You can make this with whey, but I like to use whole milk because it gives a better yield. Use milk that is not ultra pasteurized if at all possible.

Heat a gallon of milk to just below boiling, about 195 F. Stir in 1/4 C cider vinegar and take it off the heat. You'll see solid curds form. Wait a minute or two and remove the curds with slotted spoon to a strainer over a bowl.

The longer you let the cheese drain, the drier the cheese will be. I like to let it drain for about a half hour, then mix in a bit of heavy cream. Add salt to taste.