Whipped Ricotta
This is less of a recipe and more of a study in texture. When you break down the curds, you unlock a lightness that turns a basic ingredient into a foundation for oils, herbs, or charred bread.
The quality of the dairy dictates the result.
Avoid the supermarket tubs with thickeners or gums, as they won't whip properly. Seek out fresh ricotta packed in water or local dairy versions with a short ingredient list.
- food processor
- rubber spatula
- serving bowl
What goes in.
- 15 ozwhole milk ricotta, well-drained
- 2 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
Creating the emulsification
Do not let the machine run continuously; use short, sharp pulses to force air into the curds without overheating the fat, which keeps the mixture light rather than greasy.
The method.
Drain the ricotta
Place the ricotta in a fine-mesh sieve over a bowl for 15 minutes to remove excess whey, which is the primary cause of runny, soupy whipped cheese.
Combine
Add the drained ricotta, olive oil, salt, and pepper into the food processor bowl.
Whip
Pulse for 30 seconds. Stop to scrape down the sides with a spatula. Continue pulsing for another minute until the mixture looks like clouds and holds its shape.
Finish
Transfer to a serving bowl, create a crater in the center with the back of a spoon, and drizzle with additional oil before serving.
Other turns to take.
Lemon and Herb
Fold in one teaspoon of finely grated lemon zest and a tablespoon of minced chives after the ricotta is whipped.
Honey-Cracked Pepper
Finish with a heavy drizzle of floral honey and extra-coarse black pepper for a contrast between savory and sweet.
When it doesn't go to plan.
If the mixture is too thick, add a teaspoon of reserved whey or heavy cream to loosen it.
Chill your serving bowl in the freezer for 10 minutes beforehand to keep the ricotta cool while it sits on the table.
Do not over-process; once it reaches a smooth, peak-forming stage, stop immediately or the fats will begin to separate.
The ones that keep coming up.
Can I use low-fat ricotta?
No. The fat content is essential for the structure and the mouthfeel of the whip.
How long will this stay whipped?
It is best consumed within an hour of whipping. If stored in the fridge, it will lose its air and revert to a denser state.
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