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  • Writer's pictureElizabeth Carroll

Whipped Ricotta


16oz Whole Milk Ricotta

1/2T Olive Oil

1/2t Salt

1 Lemon, 1/2 juice and zest

Coarse Ground Black Pepper

Smoked Sea Salt


1. Using wire whip attachment, blend ricotta on medium for 2 minutes on medium

2. Add in salt, lemon juice and zest, whip an additional 1-2 minutes on medium / high

3. Transfer to small bowl, drizzle with olive oil. Add additional black pepper and smoked sea salt

4. Serve with toasted baguette, or my No Knead Rosemary Bread


I used Murray’s Ricotta for my first test and did a second trial with 365 Brand from Whole Foods. Murray’s whipped up much better than 365 Brand. I do not recommend using 365 Brand.

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