How to Make Ricotta Cheese Creamy

Ricotta cheese tastes delicious in a wide variety of dishes.

Ricotta cheese is an ancient Italian cheese traditionally made with sheep's milk. The word ricotta means "recooked," as the cheese is made from the leftover whey of the cheese-making process after a different type of cheese is made. Today ricotta is made using cow, goat and sheep's milk and is available at most grocery stores. It is a simple process to make ricotta even creamier than it is naturally.

Things You'll Need

• Bowl
• Whole cream or half-and-half
• Measuring spoons
• Fork or whisk

Instructions

1. Empty a carton of ricotta cheese into a bowl.

2. Add 1 to 2 tbsp. of whole cream, or half-and-half, to the cheese in the bowl.

3. Mix the cream throughout the cheese using a fork or a whisk.

4. Add up to 3 tbsp. more of the cream, 1 tbsp. at a time, until the desired creaminess is achieved in the ricotta.

Tips & Warnings

• For creaminess with less fat, simply add whole or skim milk instead of cream.

• If you plan to use the ricotta in a cooked recipe, such as lasagna, you can also whisk in one egg to every 8 oz. of cheese to increase the creamy texture of the cheese.

• Fresh ricotta is naturally creamy. If you have an Italian market in your area, you may be able to purchase fresh ricotta.

References

• University of Massachusetts: The Food of Sicily
• Oregon State University Extension: Cheeses of the World
• "Home Cheese Making: Recipes for 75 Delicious Cheeses"; Ricki Carroll; 2002