Whipped Ricotta
Published: July 28, 2025
Total Time: 10 minutes
Prep Time: 5 minutes
Whipping Time: 5 minutes
Difficulty: Easy
Tools & Ingredients
Essential Tools
Food processor (14-cup capacity, for optimal texture)
Fine-mesh sieve (optional, for draining excess whey)
Rubber spatula (for scraping the bowl)
Serving bowl (shallow, wide, to showcase texture)
Measuring cups/spoons
Ingredients
1½ cups (about 12 ounces) fresh whole-milk ricotta cheese (drained if excess whey is present; see Note)
¾ teaspoon kosher salt (e.g., Diamond Crystal; adjust for to taste if using low-sodium salt)
Garnishes (optional, for customization):
Extra-virgin olive oil (1–2 tsp)
Local honey (1–2 tsp)
Freshly cracked black pepper (generous pinch)
Optional flavor enhancers: lemon zest + juice, minced garlic, fresh herbs (parsley/basil), or hot honey
Note on Ricotta Selection
For best results, use fresh whole-milk ricotta (not low-fat or low-moisture varieties). If your ricotta has excess watery whey, drain it through a fine-mesh sieve for 5–10 minutes and pat gently with paper towels to remove surface moisture. Chilled ricotta works better for whipping (slightly firmer texture); let room-temperature ricotta sit for 10 minutes to soften if preferred.
Step-by-Step Preparation
Step 1: Prep the Ricotta Base
Prep the Food Processor: Ensure the machine is clean and dry. Add the drained ricotta to the processor bowl.
Incorporate Salt: Sprinkle the kosher salt over the ricotta. Secure the lid and pulse on low speed for 10 seconds to distribute salt evenly, then increase to medium-high.
Whipping Process: Blend continuously for 1.5–2 minutes, scraping down the sides of the bowl with a rubber spatula every 30 seconds to ensure uniform mixing. The texture will transform from grainy to a silky, airy mass (check by lifting the processor blade: the mixture should hold a soft peak, not collapse immediately). Avoid over-whipping—this causes graininess.
Step 2: Transfer & Finish
Transfer to Serving Bowl: Use a spatula to carefully transfer the whipped ricotta to a shallow serving bowl (deep bowls may trap air and cause collapse).
Garnish: Drizzle with olive oil or honey in a decorative pattern. For savory dishes, use olive oil; for sweet, honey. Sprinkle with freshly cracked black pepper.
Step 3: Optional Flavor Variations
Citrus Twist: Add 1 tsp lemon zest and ½ tsp lemon juice to the processor with the ricotta/salt, then blend as directed.
Garlic-Herb: Incorporate 1 clove minced garlic and 1 tbsp chopped fresh herbs (e.g., parsley/basil) during the final 30 seconds of blending.
Sweet Heat: Use hot honey or balsamic glaze instead of regular honey for garnish.
Culinary Tips
Storage: Leftover whipped ricotta keeps in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 10 minutes to restore fluffiness before serving.
Pairings: Enjoy as a spread on sourdough toast with avocado, a creamy base for roasted cherry tomatoes, or blended into homemade tomato sauce for pasta.
User Reviews
[Commenter]: “DO NOT use a stand mixer! A food processor’s high-speed blades create a silkier texture than a whisk attachment, which leaves graininess even after 5–6 minutes.”
[Commenter]: “Seek local cheese makers (e.g., sheep farms in rural areas)—they often sell fresh ricotta that travels well. Support small-scale farmers!”
[Commenter]: “Added lemon zest + juice + garlic to the whipped ricotta, blended into scratch tomato sauce for pasta. Flavors were subtle but divine.”
[Commenter]: “Tripled the recipe and it was WAY too salty! Start with no salt, add incrementally to taste as you whip.”
[Commenter]: “Adjusted salt by adding lemon zest + juice to balance; smooth texture worked perfectly with roasted cherry tomatoes.”
[Commenter]: “Delicious with Hot Honey drizzle—spicy-sweet contrast!”
This structured format ensures clarity, professional technique, and preservation of original user feedback while enhancing the cooking instructions for home cooks.
