Take the three 32-ounce containers of plain soy milk and place in a large pot.
Bring soy milk to almost a boil and remove from the heat
Add the vinegar or the lemon juice and stir well then let sit for at least 10 minutes or longer to curdle (you can place in refrigerator for a few hours or even better - overnight to get the maximum curdle).
Using a large pot place with a colander in it and place a cheesecloth or thin linen inside the colander. Pour the curdled soy mixture into the cheese cloth slowly until empty.
Optional: Place a dish on top of the cheese cloth to help squeeze out all of the liquid.
Let the liquid drain for at least an hour (or place in the refrigerator overnight).
Squeeze out remaining liquid from cheese cloth and remove the pulp and place in a separate bowl.
Use desired amount of “vegan ricotta” for the cannoli (24 ounces) and place the remaining amount in the refrigerator for up to 2-3 days.