I didn't drain my ricotta for this recipe because when I opened the container, the ricotta seemed firm and bouncy. There was no evidence of water to trigger me to drain the cheese. Therefore I never did. This is a call you will have to do on your own. I have worked with other ricotta cheeses that I needed to drain immediately upon opening. To drain your ricotta: Grab a bowl big enough to hold a colander, leaving enough space at the bottom for the liquid to drain. Line the colander with cheesecloth. Pour the ricotta onto the cheesecloth and cover it with plastic film. Do not press the cheese through the cheesecloth. Allow it to drain naturally. You may drain it for a few hours or overnight.