Whipped Ricotta
Published July 27, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups/about 12 ounces whole milk ricotta, drained if needed
¾ teaspoon kosher salt (such as Diamond Crystal)
Extra-virgin olive oil or honey, and cracked black pepper, for garnish
Nutritional analysis per serving
6 grams carbs; 42 milligrams cholesterol; 139 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 201 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes.
- Step 2
Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
Private Notes
Comments
DO NOT be tempted to use a stand mixer fitted with a whisk attachment instead of a food processor. A mixer does not achieve the silky texture that a food processor does - it was still grainy even after 5-6 minutes of whisking. I've made it both ways now, and using a food processor produces a far superior product and is definitely the way to go. Serving suggestion: For breakfast, spread on toast, drizzle with honey, then top with avocado slices. Divine.
@Eric C. In the rural area where I live there are three different local cheese makers (including a sheep farm) that make and sell fresh ricotta. I know some of them are carried further afield, even down to NYC. I bet other folks in different areas might have access to the same. I’d guess they might be worth trying, and possibly better than an industrial sized brand. Of course, homemade ricotta is a cinch as well. I know cost can be prohibitive if you’re trying to get things far from their source, but I encourage everyone to search out milk and cheese from happy cows, and support small scale farmers where you’re able!
I just made this yesterday, added lemon zest & juice and also a few cloves of garlic. Then I added the blended ricotta to a made from scratch tomato sauce, served over pasta. The lemon and garlic appear in the final dish as very subtle. Everyone loved it.
Topped with honey and chile oil, and everyone raved about it!
I’ve made this twice, the first was with whole milk ricotta and the second time was with part skim. After trying with part skim ricotta I can tell you with certainty please do not use this. The internet might suggest it will be fine, it will not- it does not whip nearly as well as the whole milk ricotta. Also I wish I could remember how much salt I used the first time, I think I might have done a 1/2teaspoon kosher salt instead of 3/4 and it was excellent. This second time with partial skim I used 3/4 teaspoon salt and it was insanely salty- not sure if it’s because of the actual salt amount I used or if it’s due to the lesser fat content of the ricotta that’s not there to offset but be weary of the salt! I would recommend starting with a 1/4 teaspoon of salt and whip, taste test, then add more or don’t from there!
I made this, but my farmers market ricotta was a bit too dry and chunky so I had to add a bit of water and lemon juice to loosen it in the food processor. I broiled a pan of heirloom cherry tomatoes in olive oil with a few cloves of garlic. Heated some artisanal sourdough focaccia, spread the ricotta on top and topped that with the burst tomatoes, roasted garlic, pan juices and fleur de sel. I called it dinner.