The Creamiest Homemade Whipped Ricotta ✨

Ready in 30 mins with just 4 ingredients

It’s hard to find good ricotta in stores outside Italy. Most of what’s available is either too dry or too grainy.

I recently had an amazing ricotta toast at Theodora in Brooklyn, it was so creamy, almost like the inside of burrata. I loved the texture so I started experimenting at home.

This version uses more cream than traditional ricotta, and the result is fluffy, smooth and spreadable. It’s easy to make and is perfect for toast, pasta or anything that benefits from a little richness.

Recipe

This makes ~300g (about 1.5 cups) of ricotta

Ingredients

• 600g whole milk (2½ cups)

• 240g heavy cream (1 cup)

• 4g kosher salt (½ tsp + a pinch)

• 40g lemon juice (2 tbsp)

Instructions

1. Heat the dairy
   In a saucepan, combine the milk and cream and heat over medium until it reaches 88–90°C (190°F), just below a boil, when bubbles form around the edges. Add the salt and mix until the salt is dissolved (10 seconds).
   

2. Add acid and let it curdle
   Remove from heat, add the lemon juice, and give it one slow stir. Let it sit undisturbed for 10 minutes with the pot lid on. The curds will separate from the whey.
   

3. Drain
   Scoop the curds into a fine mesh strainer and a cheese cloth (or a tea towel). Let it drain for 10 minutes, or up to 15 for a firmer texture.
   

4. Cool and whip
   Let cool to room temp, then refrigerate. When ready to serve, whip the ricotta until smooth and light. The ricotta will be creamy even before being whipped but I like how fluffy it gets after it’s whipped.
   

5. Serve with a maple syrup and olive oil emulsion

   To serve, spread it on some toast. Mix together some olive oil (2 tbs), maple syrup/honey (1 tbs) and salt by putting them into a small container and shaking to get a thick texture. Pour the mixture onto the toast and top with flakey salt and black pepper.

   
   The ricotta keeps well in the fridge for 2-3 days.
   
   Buon appetito!! ❤️