Homemade Sweet Whipped Ricotta — Perfect for brunch and desserts
Prep Time
5minutes
Cook Time Passive Time
15minutes 1hour
Prep Time
5minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Instructions
  1. Set up your cheese station with a sieve lined with cheese cloth. (I fold the cheese cloth so there are at least 3 layers overlapping.) Place the lined sieve over a bowl. This is where you will spoon the curds to drain out more of the whey.
  2. Pour your milk and heavy cream into a large pot over medium high heat. Bring up to about 180 degrees farhenheit (do not allow to boil). The top will start to steam a little and small bubble will form on the sides of the pan.
  3. Add lemon juice and white distilled vinegar. Stir briefly, and then watch curds form. You can start to push the curds together in the middle of the pot. Once the curds stop forming, you are left with a thin, yellow-colored liquid around them–this is the whey.
  4. Using a slotted spoon, spoon the curds into your lined sieve. Once all the curds are spooned out, save some of the whey (about 1 cup) as you may need it when loosening up your ricotta for whipping or other uses.
  5. At this point, many recipes call for squeezing out more of the whey, but be careful not to squeeze all of it out.
  6. Once the curds are formed, this is when you decide to make it sweet or savory. For this recipe, we want it to be sweet, so add your salt and powdered sugar. If your batch made a lot, consider halving the amount, and putting sugar only if one half of it. The other half you an use for pastas or other savory meals.
  7. Now you can serve it as is at this point in time, but it can look much more appetizing if you whip it up with some extra honey and vanilla extract. Put your curds into a small food processor, add some of the reserved whey (start with 2 tbsp), and vanilla and honey, and whip until smooth.
  8. You can store this in the fridge for a week or so.