Housemade Whipped Ricotta Recipe

Drain ricotta

If ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl for 30 minutes to remove excess whey. This yields a thicker, creamier whipped texture.

Combine and whip

In a food processor or high-speed blender, add the drained ricotta, softened cream cheese, 2 tablespoons extra-virgin olive oil, lemon zest, lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Process until very smooth and airy, about 1 to 2 minutes, scraping down the sides once. Taste and adjust seasoning (add remaining salt in small increments if needed). Transfer whipped ricotta to a serving bowl and smooth the top with a spatula.

Prepare garlic

Thinly slice the garlic cloves uniformly so they cook evenly. Pat slices dry with paper towel to reduce splatter.

Infuse oil and fry garlic

In a small heavy-bottomed saucepan, add 1 cup neutral oil and warm over medium-low heat until the oil reaches about 275–300°F (if you don't have a thermometer, it should be shimmering but not smoking). Add the garlic slices in a single layer and fry gently, stirring occasionally, until they turn golden brown and crisp — about 6–8 minutes. Reduce heat if they brown too quickly. Use a slotted spoon to remove garlic to a paper-towel-lined plate; reserve the garlic oil in the pan.

Finish herb oil

While the oil is still warm (not smoking), stir in the chopped parsley, thyme leaves, chopped oregano, red pepper flakes, and 1 teaspoon salt. Let the herbs steep in the warm oil for 5 minutes to release aroma. Taste and adjust seasoning. Strain the herb-infused oil into a small bowl or jar if you prefer a clear oil, reserving the crisp garlic separately. Let oil cool to room temperature.

Place the whipped ricotta bowl on a serving plate. Using the back of a spoon, create a shallow well or swirl in the center to hold the oil and honey.

Pour about 2–3 tablespoons of the cooled herb oil into the well in the ricotta, allowing some oil to run over the sides. Scatter the reserved fried garlic crisps evenly over the top so each bite has crunchy garlic.

Drizzle 2 tablespoons of honey over the ricotta and finish with a light drizzle of 1 tablespoon extra-virgin olive oil. Sprinkle flaky sea salt over the top and a few extra grindings of black pepper if desired.

Serve immediately with 10–12 slices of grilled bread or crostini. If serving later, keep whipped ricotta chilled and bring to cool (not warm) room temperature before finishing with oil, garlic, and honey. Offer lemon wedges on the side for guests who want a squeeze of brightness.