On Sun 01 May 2005 08:50:14a, sf wrote in rec.food.cooking:

> On Sat, 30 Apr 2005 22:16:07 -0600, Elaine Goldberg wrote:
>
>>
>> Wayne wrote:
>>
>> >Do you drain the ricotta?
>>
>> It never occurred to me.
>>
>> >I drain it in a sieve overnight in the
>> > refrigerator, then blend (don't beat
>> > furiously) with egg and parmesan cheese. It's neither watery nor
>> > grainy.
>>
>> Thanks. I'll remember to do this the next time I'm motivated to try it
>> again.
>>
>> >I doubt that your alititude would cause this problem.
>>
>> I don't think so either, but I'm just trying to consider all the
>> possibilities.
>>
> I don't mind the very things you complained about with ricotta and
> cottage cheese. In fact I buy farmer's cheese, which is dry cottage
> cheese, when I see it. Of course, you'd drain cottage cheese... but
> ricotta? I don't.

I began draining ricotta when I had produced several watery lasagnas in a
row. I suppose how beneficial this may be depends on the ricotta. I find
that some yield considerable liquid while others yield practically none.

> I'd blame your tomatoes for a watery lasagna. Cook them until thick
> or thicken with tomato paste.

In my case that was not the problem. I hadn't changed my sauce in years
and it's consistency had not changed. It was definitely the ricotta.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974