Whipped Ricotta Recipe - Awesome on 20 (2024)

FAQs

Why is my whipped ricotta so runny? ›

If this is the case, I recommend straining the cheese over a cheesecloth before whipping it up. 2) You added too much liquid (either from the olive oil or heavy cream). If this happens, you can add more ricotta to thicken it up.

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.

All you need is a food processor and it'll come together in five minutes. Add the whole milk ricotta, extra virgin olive oil, honey, and sea salt to the food processor and blend until completely smooth and fluffy. Feel free to add as much or as little honey, olive oil, and salt to your taste.

Add the ricotta, olive oil, and salt and pepper to taste to the mixer bowl and whip on medium-low speed until the cheese starts to look broken up and smoothed out. Add the cream back in and whip on medium-high for a few seconds, or until you have stiff peaks and a fluffy mound of cheesy deliciousness.

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.

Place ricotta in cheese cloth, cover with seran wrap, and place in fridge to drain overnight. The next morning your ricotta will have much less liquid, restoring it to the right consistency.

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk.

Ricotta lovers will be happy to know that ricotta cheese is a healthy food and belongs to the dairy food group. It can be enjoyed every day as part of a balanced diet. Ricotta is an Italian word that means 'recooked'.

Whole Milk (not ultra pasteurized!): I recommend whole cow's milk for creamy flavor and texture. Alternatively, 2% or 1% milk can be used; but the final result will not be as creamy. Ultra pasteurized milk does not work for homemade ricotta. It won't curdle properly.

What is the difference between ricotta and smooth ricotta? ›

Traditional Ricotta has the classic slightly grainy texture that many enjoy for use in pasta and dips. Extra Smooth Ricotta has a more creamy texture making it perfect for more delicate pastries and desserts or simply spread on bread or a bagel with fruit, jam or honey.

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.

If yours is not thickening and changing to form curds after 10-15 minutes, add another tablespoon of lemon juice, give it a quick stir, and wait another 10-15 minutes.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Suggestions for Thickening Cannoli Filling

The best way to get thick cannoli cream is to drain the ricotta but if your cream is still too thin, you can try a bit of cornstarch to the mixture and mix it well. Add the cornstarch one teaspoon at a time until you get the texture that you are looking for.