Made from a few simple ingredients, this whipped ricotta recipe is seasoned with fresh herbs and mixed until creamy for a dip to be served with crackers, bread, or raw vegetables. An impressively flavorful recipe made in under 5 minutes.
Made from a few simple ingredients, this whipped ricotta recipe is seasoned with fresh herbs and mixed until creamy for a dip to be served with crackers, bread, or raw vegetables. An impressively flavorful recipe made in under 5 minutes.
Ingredients
2 EA lemons
64 OZ / 1900 ML whole milk
8 OZ / 225 G heavy cream
1 TSP kosher salt
2 OZ / 60 G cream cheese
Directions
Set simmering basket into medium bowl and lay cheesecloth or clean kitchen towel inside.
Set aside.
Cut one lemon in half and squeeze into fine mesh sieve set over small bowl. Discard seeds and set lemon juice aside.
Add milk, heavy cream and 1/2 teaspoon salt to mixing bowl. Remove the measuring cup and heat the mixture for 10 minutes / 230°F|110°C / speed 1.
Add reserved lemon juice and cook for 2 minutes / 212°F|100°C / speed 1.
Pour mixture over cheesecloth in simmering basket to separate curds from the whey.
Lift up simmering basket and let excess liquid drain out. Transfer curds in simmering basket to mixing bowl and let cool slightly.
Insert butterfly whisk. Add cream cheese to mixing bowl with ricotta. Add 2 tablespoons of the whey to the mixing bowl. Whip ricotta for 2 minutes / speed 3.
Transfer ricotta to serving plates, or chill in refrigerator until ready to serve. Enjoy your meal!
Recipe Note
TIPS:
Leftover whey can be added to soups, smoothies and sauces for extra flavor and nutrients - substitute 2 cups store-bought ricotta and skip to step 6.
Whipped ricotta is also great on toast or as a dip for veggies, pretzels, or bagel chips.
