Ricotta cheese is a delicious ingredient that can be used in both sweet and savory dishes. However, sometimes ricotta can have a grainy texture that is not ideal for every recipe. Getting ricotta smooth requires a few simple tricks involving ingredients, technique, and storage. With the right methods, you can easily achieve creamy, smooth ricotta perfect for using in lasagna, cheesecake, gnocchi, and more. This article will provide tips on how to get ricotta smooth both when preparing it from scratch and when working with store-bought ricotta.
What is Ricotta Cheese?
Ricotta is an Italian whey cheese made from the proteins left behind after making cheeses like mozzarella or provolone. The whey is heated, causing the remaining proteins to coagulate into soft curds. These curds are collected, drained, and lightly salted to produce the fresh, mild cheese known as ricotta.
True, traditional ricotta is made from whey. However, most commercial ricotta today is made by heating and acidifying milk to coagulate the curds. This still results in the soft, creamy cheese but is more efficient for large-scale production.
Ricotta can be made from cow, goat, sheep, or even water buffalo milk. Cow milk ricotta has a mild, delicate flavor. Sheep and goat milk ricotta is richer and more tangy. The fat content will also vary depending on the milk used.
Challenges with Grainy Ricotta
The biggest obstacle to smooth, creamy ricotta is curd size. Small, fine curds produce a velvety texture. Large, coarse curds result in a grainy, chunky consistency.
Several factors impact curd size:
- High heat – Too much heat in cooking causes proteins to over-coagulate into large curds.
- Over acidification – Adding too much acid like vinegar or lemon juice makes curds clump.
- Aggressive stirring – Vigorous stirring breaks up curds into uneven sizes.
- Rushed draining – Draining whey too fast traps large curds.
The ingredients, technique, storage, and handling when making or preparing ricotta must be controlled to prevent graininess.
How to Make Smooth Ricotta from Scratch
Making homemade ricotta is one way to control the process and produce smooth, creamy curds. Here are some tips:
Ingredients
- Use high-quality milk – Whole milk from cows, goats, or sheep produces the best, creamiest ricotta.
- Add cream – For extra richness, add 20% heavy cream to the milk.
- Control acidity – Add acid slowly, about 1 teaspoon at a time, waiting for curds to form between additions.
- Avoid overheating – Cook at 170-180 ̊F for creamy curds.
Technique
- Heat slowly – Bring the milk up to temp gradually to avoid scalding.
- Don’t stir constantly – Gentle stirring occasionally is enough.
- Drain in cheesecloth – Draining in a fine cheesecloth helps catch all the small curds.
- Don’t overdrain – Stop draining when the cheese is moist but not dripping wet.
Following this process closely will produce homemade ricotta with an ideal smooth, creamy texture perfect for any recipe.
Tips for Smoothing Store-Bought Ricotta
It’s not always practical to make ricotta from scratch. Luckily, there are some easy ways to improve the texture of store-bought ricotta:
Check the Ingredients
Read the label when buying ricotta. Cheese made with all or mostly whole milk will be creamier than low-fat or skim milk varieties. Also look for ricotta made with added cream for extra richness.
Strain the Cheese
Line a fine mesh strainer with cheesecloth. Place the ricotta in the lined strainer over a bowl. Cover with plastic wrap and refrigerate for 6-12 hours. The straining process will remove any excess moisture that can contribute to graininess.
Whip the Cheese
For instant smoothing, whip the ricotta in a stand mixer or with a hand mixer. Whip on medium speed for 2-3 minutes until noticeably smoother and lighter in texture. Avoid over-whipping or the texture will break down.
Fold in Dairy
For a quick dairy boost, fold ingredients like cream cheese, sour cream, mascarpone, or heavy cream into the ricotta. Use about 1/4 cup per 1 pound of cheese.
Use an Immersion Blender
An immersion or stick blender is ideal for smoothing ricotta fast. Simply immerse the head right into the container of cheese and blend briefly until smooth. Take care not to overblend.
Storing Ricotta
Proper storage is also essential for keeping ricotta creamy and smooth:
- Cover surface directly with plastic wrap to prevent skin forming.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.
- Stir gently before using frozen ricotta to distribute moisture.
With the right handling, ricotta can stay satiny smooth right up until you are ready to use it.
Smooth Ricotta Recipes
Getting ricotta perfectly smooth means it can be used in both savory and sweet recipes that depend on a creamy texture:
Savory Recipes
- Lasagna
- Stuffed pasta shells
- Ricotta gnocchi
- Cheese ravioli filling
- Ricotta crostini topping
- Ricotta cheese spreads
Sweet Recipes
- Ricotta cheesecake
- Ricotta pancakes or waffles
- Cannoli cream
- Ricotta custard
- Ricotta fruit tarts
Any application where texture and richness are important will benefit from ultrasmooth ricotta.
FAQs
Can you freeze ricotta to make it smooth?
Yes, freezing can help smooth ricotta. Freeze it in an airtight container for 1-3 months. Thaw in the refrigerator overnight before using. The freezing process will cause some moisture to separate – stir this back in evenly once thawed for a creamy texture.
Does draining make ricotta smoother?
Draining removes excess watery whey that can contribute to graininess in ricotta. Line a fine mesh strainer with cheesecloth, place ricotta inside, cover with plastic wrap, and refrigerate for 6-12 hours. The drained cheese will have a thicker, creamier texture.
Should you add cream to ricotta?
Adding about 1/4 cup heavy cream or creme fraiche per cup of ricotta does make the cheese richer and smoother. However, this dilutes the distinctive ricotta flavor. For a light cream boost, mascarpone or cream cheese are better choices.
What milk is best for smooth ricotta?
Whole milk from cows, sheep, or goats produces the creamiest ricotta. Milk with higher fat content results in a smoother texture. Skim or low-fat milk can lead to grainy, crumbly curds. For ultra-rich ricotta, the addition of heavy cream is ideal.
Conclusion
Achieving silky smooth ricotta may seem complicated, but just requires care in a few key steps. Use high-quality ingredients, master the right techniques when cooking the curds, strain and chill the cheese properly after preparing, and incorporate a dairy boost right before using. With these tips, you’ll be able to enjoy perfectly smooth ricotta in all your favorite Italian dishes.