The Easiest Whipped Ricotta Recipe (2024)

FAQs

What's the difference between whipped ricotta and regular ricotta? ›

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.

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.

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.

While ricotta is already creamy, it has an almost grainy and slightly crumbly texture — this must be smoothed out. Incorporating full-fat dairy, like heavy cream, will add richness to the cheese and create a lusciously sleek texture. The second is to mix these elements with precision and speed.

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.

Whipped cottage cheese has a milder flavor than ricotta cheese. Ricotta cheese has a light, slightly sweet flavor, while cottage cheese tends to be a little saltier. Can I use whipped cottage cheese instead of ricotta? Yes, you can use cottage cheese instead of ricotta in most dishes in a 1:1 ratio.

Leftover whipped ricotta should be sealed in an airtight container and refrigerated. Use within 3 days. The dip will benefit from sitting at room temperature for a few minutes before serving. We do not recommend freezing, as the texture will be affected.

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.”

You can use cream cheese instead of ricotta in savory and sweet dishes. It is thicker and has a tangier flavor than ricotta, so be mindful of how that can affect the other ingredients in your recipe.

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.

Can I use sour cream instead of ricotta? ›

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.

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.

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.

This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture. Avoid stepping away from your mixer while it's running.

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.

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).

Cream cheese that has been whipped contains less fat and fewer calories per serving than regular cream cheese because of the whipping process. It's healthier and great if you're looking for low-fat dips!

Cream cheese is high in fat and contains a small amount of carbs and protein. It's a good source of vitamin A and contributes some riboflavin (vitamin B2). Whipped cream cheese contains less fat and fewer calories per serving ( 6 ). Cream cheese is high in fat and a good source of vitamin A and riboflavin.

Fresh ricotta is readily available in a variety of forms, but the most common types are: ricotta di mucca (cow milk ricotta), ricotta di pecora (sheep milk ricotta), and ricotta mista di mucca e pecora (a mixture of cow and sheep milk ricottas).