I love ricotta, anyway it comes, savoury or sweet, it is such a versatile cheese and such a simple one to make. It is like a creamy blank canvas that is delicious and nutritious. I have been making ricotta for years and then using the whey it produces in pancakes and also in the garden, when I have too much. I usually make a baked ricotta but this time I wanted more of a dip or spread for crackers. Enter this fabulous little recipe, who knew you could whip ricotta? I didn't, until now.
|Add the ricotta to the bowl of a stand mixer and beat for 1 to 2 minutes|