Whipped Ricotta
Published July 28, 2025
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups/about 12 ounces whole milk ricotta, drained if needed
- ¾teaspoon kosher salt (such as Diamond Crystal)
- Extra-virgin olive oil or honey, and cracked black pepper, for garnish
Nutritional analysis per serving (4 servings)
139 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes.
- Step 2
Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
Private Notes
Comments
DO NOT be tempted to use a stand mixer fitted with a whisk attachment instead of a food processor. A mixer does not achieve the silky texture that a food processor does - it was still grainy even after 5-6 minutes of whisking. I've made it both ways now, and using a food processor produces a far superior product and is definitely the way to go. Serving suggestion: For breakfast, spread on toast, drizzle with honey, then top with avocado slices. Divine.
@Eric C. In the rural area where I live there are three different local cheese makers (including a sheep farm) that make and sell fresh ricotta. I know some of them are carried further afield, even down to NYC. I bet other folks in different areas might have access to the same. I’d guess they might be worth trying, and possibly better than an industrial sized brand. Of course, homemade ricotta is a cinch as well. I know cost can be prohibitive if you’re trying to get things far from their source, but I encourage everyone to search out milk and cheese from happy cows, and support small scale farmers where you’re able!
I just made this yesterday, added lemon zest & juice and also a few cloves of garlic. Then I added the blended ricotta to a made from scratch tomato sauce, served over pasta. The lemon and garlic appear in the final dish as very subtle. Everyone loved it.
WAY too salty (and I like salt)! I made per the directions (but tripled the recipe) and found it inedible. Had to throw out the whole batch.
I found this way to salty as written (and that’s something I almost never say!). I suspect it has a lot to do with the ricotta you are using. Would recommend starting with no salt and adding to taste as you are in process of whipping the ricotta. The saltiness became more pronounced once whipped. I added some lemon zest and lemon juice to help balance it out. The smooth texture was very nice. Used as a base for roasted cherry tomatoes (Ottolenghi recipe)
Delicious! I used Hot Honey for the drizzle.
@Mary me too! Very good.