WHIPPED RICOTTA

Category

Sweet

Form

Curds, Spread, Creamy

Function

Protein Base, Filling, Topper

WHIPPED RICOTTA

WHIPPED RICOTTA

Difficulty: Easy
Yield

2

cups
Prep

2

minutes
Cook/Rest

80

minutes

A fresh cheese made from whole milk, cream and buttermilk. This method yields rich, tender curds with a clean dairy flavor. Let it drain briefly for a loose, fluffy texture or longer for something firmer and more structured.

Ingredients

  • 4 cups whole milk, cream top

  • 1 cup heavy cream

  • 3/4 cup buttermilk

  • 1/2 tsp fine sea salt

Method

  • Add all ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Avoid stirring.
  • Meanwhile, line a fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
  • When curds begin to separate (you’ll see small white specks rise to the surface), stir very gently and lower the heat. Cook 2 more minutes, then remove from heat and set the pot on a cool burner. Let sit undisturbed for 60 minutes to allow the curds to fully develop.
  • Gently ladle curds into the cheesecloth-lined strainer. Do not pour. Loosely gather the cheesecloth at the top and let drain for 10 minutes for moist ricotta or longer for a drier consistency.
  • For an even lighter texture, blend the drained ricotta in a blender or food processor until smooth and fluffy.
  • Transfer to a container and refrigerate up to 3 days.

Notes