Whipped Ricotta Recipe - Awesome on 20 (2024)

FAQs

Why is my whipped ricotta runny? ›

Why is my whipped ricotta runny? This could be because it wasn't whipped enough. To fix this, continue to whip until it's light and fluffy. If the dip is still too runny, add a few more tablespoons of ricotta cheese to thicken it.

When ricotta is whipped, the curds are broken up and the ricotta loses its crumbly, chalky texture, becoming much smoother and creamier. The razor-sharp blades of a blender or food processor not only make the texture more hom*ogenous and spreadable but also remove some of the air, making it denser.

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.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

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.

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.

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.

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.

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. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

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.

Is lemon juice or vinegar better for ricotta? ›

White vinegar adds the most neutral acid flavor, while lemon juice infuses the ricotta with its own flavor. That can work well in some applications, if you want to dollop it on pancakes or stuff it into cannoli, but otherwise I'd stick with the vinegar.

A 1-cup serving of whole milk ricotta cheese contains 428 calories and 32 grams of fat. The majority of that fat — 20 grams — comes from saturated fat, the type of fat that can wreak havoc with your blood cholesterol levels and lead to an increased risk of heart disease.

Air exposure is the enemy of fresh ricotta, so keeping it sealed becomes even more important after opening. Opened ricotta generally lasts for about one week in proper storage conditions. To be on the safe side, give it the sniff test. If there is any off odor, toss it.

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.

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.

When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.