How To Make Whipped Ricotta As Smooth As Possible

Whipped ricotta has been a popular addition to meals for a while now, and it's not hard to see why. From hearty zucchini cornbread to classic tomato bruschetta, this rich and creamy accouterment elevates any dish to an incomparable level of luxury. Whipped ricotta can be frustrating to make at home, however, as you must use the correct tools to prevent it from turning out lumpy. In order to achieve silky ricotta, be sure to use a blender or food processor.

Ricotta is, by design, not a smooth cheese. It is actually a byproduct of cheesemaking, and results from the reheating of recycled liquid whey. Doing so causes the small, fresh curds of ricotta to form, and these curds give the cheese its clumpy texture. To give whipped ricotta a fully smooth consistency, these curds need to be broken down. For this reason, simply stirring with a spoon or whisk is not sufficient. Blenders and food processors have blades that are sharp and fast enough to obliterate the curds successfully while also adding air so it becomes light and fluffy like whipped cream.

To kick things up a notch, you can add a bit of olive oil to your mixture, which should guarantee that extra-smooth consistency and boost of flavor that can complement just about anything — from savory to sweet. When it comes to main courses, you can dollop spoonfuls of the stuff onto a pizza for a gourmet garnish, or use it as a base for a bed of grilled vegetables such as zucchini, cherry tomatoes, and bell peppers. It also makes a great addition to a shaved summer squash salad or alongside pasta.

For dessert lovers, whipped ricotta is the gift that keeps on giving. It can act as a filling for traditional Sicilian cannolis and an icing for cookies and cakes. In the morning, you can slather it on top of pancakes and waffles for a deluxe breakfast treat. No one said eating it with a spoon was off the table either — just stir in a handful of chocolate chips or fresh fruit, and you've got yourself a hit party dip.