I use a similar Ricotta recipe for my own, but I use lemon juice instead, it's cheaper and more traditional:

http://www.paultuorto.com/giustogusto/?p=987

I love the idea of mixing fresh ricotta with my granola. I must try this... Thanks for the inspiration!

I love that dispenser does not say if its glass or plastic, plastic would be gross.

tofu ricotta is much better and better for you.
1 block of tofu has about 40 grams of protein and almost no carbs. and no cholesterol!

here's my tofu ricotta recipe:
Tofu Ricotta

•2 T olive oil
•1 pkg firm tofu (water drained, pressed)
•1 can sliced mushrooms (small can, about 1 1/2" tall)
•1 can sliced black olives (small can, about 1 1/2" tall)
•3 T tahini
•1 T nutritional yeast
•1/2 t salt
•1/8 t pepper
•1 t sage

Whirl them all in the foor processor and it's ready for manicotti, lasagna or pizza.

thanks so much for the link! what a nice surprise to see my soup featured.

Both the milk and the tofu ricotta look fantastic! Thanks so much for putting them out there. I moved from NYC and miss all the good, fresh Italian foods. Can't wait to try it!