The Easiest Whipped Ricotta Recipe (2024)

FAQs

What is whipped ricotta made of? ›

Make the whipped ricotta dip:

In a food processor or blender, process 1 ½ cups high-quality whole milk ricotta cheese, 2 tablespoons extra-virgin olive oil, 2 tablespoons heavy cream, and lemon zest until light, fluffy, and smooth, about 1 - 2 minutes.

Whipped ricotta has a lighter, fluffier texture and a milder flavor compared to regular ricotta. How is whipped ricotta used in cooking? Whipped ricotta can be used as a spread for toast, crackers, or sandwiches. It can also be used as a topping for bruschetta, pizza, or pasta dishes.

Cream cheese: Cream cheese is made with milk and cream, while ricotta is made with just milk. The lower fat content makes the latter cheese slightly less creamy. However, cream cheese can still be substituted for ricotta.

It is actually a byproduct of cheesemaking, and results from the reheating of recycled liquid whey. Doing so causes the small, fresh curds of ricotta to form, and these curds give the cheese its clumpy texture. To give whipped ricotta a fully smooth consistency, these curds need to be broken down.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

It's an ideal substitute for cream or whole milk in a cream sauce. George Carlberg, executive chef at Littleton Adventist Hospital, uses the ricotta sauce to turn chicken and pasta into a one-dish meal. In this recipe he uses ricotta, because “it gives the palate the feel of heavy cream but reduces the fat.”

Galbani® Double Cream Ricotta has twice the cream of regular whole milk ricotta and all the delicious taste and texture you expect plus it is made with 4 simple ingredients. The perfect ricotta to eat on its own as a decadent snack, to make extra rich desserts, and to make your regular hot ricotta dishes even better.

First, make the whipped ricotta. In a small mixing bowl, combine the ricotta cheese, olive oil, basil, lemon zest, honey, salt, and pepper. Use a hand mixer to whip the ricotta until light and airy, about 2 minutes. Taste and adjust seasonings if necessary.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated.

Sour Cream

Since it is super tart, sour cream should be used in moderation compared to ricotta. Like Greek yogurt, sour cream is best used in place of ricotta in recipes like dip — we wouldn't recommend layering it into your lasagna unless the recipe specifically calls for it, like in this taco lasagna recipe.

What is the point of whipped cream cheese? ›

Whipped is easier if you are using it in a recipe like cream cheese frosting. The block takes longer to soften. Whipped is also lighter and easier to spread IMO.

Whipping ricotta in the food processor transforms it into an incredibly smooth, spreadable cheese—a blank canvas to be paired with any number of flavors and ingredients.

Whole Milk (not ultra pasteurized!): I recommend whole cow's milk for creamy flavor and texture. Alternatively, 2% or 1% milk can be used; but the final result will not be as creamy. Ultra pasteurized milk does not work for homemade ricotta. It won't curdle properly.

I've recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermarket. What do you think of this product? Sorrento markets this ultra-smooth version of ricotta ($3.49 for 15 ounces) to consumers who dislike the somewhat coarse texture of traditional ricotta.

I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.

Whipped cottage cheese has a smoother and creamier texture compared to regular cottage cheese. The whipping process removes the chunky curds, resulting in a velvety consistency and creamy spread that is perfect for dipping or spreading.

These differences can be explained by the manufacturing process. Block cream cheese is made by adding a cheese culture to milk and cream, which causes the proteins to coagulate slowly and produces a rich, smooth mass. Whipped cream cheese is coagulated with lactic acid, a process that is quicker (and less expensive).

Commonly, fresh ricotta cheese can be made from cow's milk. However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.

Ricotta cheese was traditionally made in Italy from the whey from sheep milk cheese, which was heated to denature and coagulate the whey proteins; the coagulated protein was scooped from the whey.