Strain the berries through a fine sieve
set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup).
Puree until liquefied and then strain the
pulp over a small bowl, mashing gently to extract all the cucumber water.
Place reserved seeds and membrane in a fine - mesh sieve
set over a small bowl and push out juice with a spoon; discard seeds and membrane.
Place ricotta and yoghurt in a cloth, inside a sieve
over a small bowl.
Over a small bowl, strain the pickled shallot through a fine - mesh sieve (reserve the pickling liquid for later).
Set a strainer
over the smaller bowl and set aside.
Strain through a small sieve
over a small bowl.
Transfer to a fine - mesh sieve set
over another small bowl and let sit at least 20 minutes to allow excess moisture to drain.
Just line a sieve with a bit of cheesecloth and set
it over a small bowl.
Pour into a fine - mesh sieve set
over a small bowl; reserve drippings.
Set a fine - mes sieve
over a small bowl.
Pour the mixture through a fine mesh strainer
over a small bowl to remove any remaining lumps.