Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) honey, preferably local
  • 1/4 teaspoon (1.25ml) sea salt
  • Pinch of freshly grated nutmeg (optional)
  • 1 teaspoon (5ml) Lemon Zest (optional)

Instructions:

  1. Place the ricotta in a fine-mesh sieve lined with cheesecloth (or a coffee filter) over a bowl. Let drain for at least 30 minutes, or up to several hours in the refrigerator, to remove excess liquid.
  2. In the bowl of a food processor (or blender), combine the drained ricotta, heavy cream, honey, salt, nutmeg (if using) and lemon zest (if using).
  3. Process until the mixture is completely smooth, light, and airy. This may take 1-3 minutes, depending on the strength of your machine. Stop and scrape down the sides of the bowl as needed to ensure even blending.
  4. For a firmer texture, transfer the whipped ricotta to a serving bowl, cover, and chill for at least 30 minutes before serving.
  5. Serve immediately or within 2 days. Enjoy this whipped ricotta recipe creamy whipped!