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Whipped Ricotta Cheese Dip

  • Author: Krista
  • Cook Time: 20 min
  • Total Time: 20 minutes
  • Yield: 1.5 cups 1x
  • Method: Stove Top
  • Cuisine: Italian


  • 1/2 gallon whole milk – skim or 2% will not work in this application
  • 1/2 cup cultured buttermilk
  • 1/4 lemon juice – fresh squeezed
  • 1/2 tablespoon salt
  • 3 tablespoons olive oil – very flavorful such as Piro
  • high-quality olive oil – for serving
  • salt and pepper – for serving
  • warm focaccia – for serving 


  • large pot
  • wooded spoon
  • cheesecloth
  • sieve
  • deep bowl


  1. Line a sieve with a large cheesecloth, folded over itself at least 3 times. Place the sieve over a deep bowl. Make sure to use non-reactive materials like wood or plastic.
  2. In a large heavy-bottom saucepan, over medium heat, add all the milk and salt. Stir with a wooden spoon. Taking it slow to ensure the milk does not scorch.
    – If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to heat until you see little bubbles close to the edge of the pot and a slight film begins to form. This will take about 15 minutes.
  3. Adjust the heat to low. Add the lemon juice.  Slowly stir the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).
  4. Remove from heat and over pot. Let stand for about 20 minutes.
  5. Carefully ladle, with a slotted spoon your ricotta into the cheesecloth-lined sieve.
  6. For creamy ricotta, let it sit 3-5 minutes, add 3 tablespoons of olive oil to the ricotta, and whip with a hand mixer or small food processor. Taste and adjust salt and as needed.
  7. Serve immediately with warm bread, such as focaccia, or cover and refrigerate up to 4 days. Ricotta will become denser the longer it’s left in the refrigerator.


  • If the curds are rather small and not completely formed, reheat the liquid and add additional lemon juice while stiring gently.
  • There should be a clear definition between the curds and whey (remaining liquid).

Keywords: whole milk, ricotta cheese, Italian, dip, appetizer