Pour liquid through the cheesecloth and the sieve. Let stand to drain for one hour. After that time, remove all the liquid that has been drained and place the cheese remaining in the cheese cloth (ideally in the same bowl, resting in the sieve) into the refrigerator (cover with plastic wrap. You can leave in the refrigerator for 2-4 days. However, you can also get started on your ricotta mousse immediately.