Sous Vide Ricotta Cheese Recipe

In the culinary world, there is an unwritten rule to follow: Don't throw anything away that you don't have to. I–my–friends have lived by that rule professional and personally for most of my culinary life. 

My sous vide whipped ricotta cheese recipe is the perfect example of that. Ricotta which literally means “recooked” in Italian, was accidentally discovered during the creation of other cheeses. The excess whey leftover when making cheese is skimmed off and then recooked. The albumin in the whey separates, solidifies and becomes good ole ricotta cheese.

This sous vide whipped ricotta cheese recipe doesn’t use the whey but uses whole milk. It offers a richer and higher yield than its whey counterpart. The beauty of using the sous vide technique to make sous vide ricotta cheese is the control and precision that sous vide immersion circulators offer. No more constant attention to the heat, fiddling with the gas or electrical knobs to increase or lower temperature. Milk, especially whole milk, can be extremely volatile when heated. It can scorch or boil over at any second, and instantly ruin the ricotta cheese making process. With the sous vide technique, it allows the curds to gently form, free of any agitation in the bag. It’s easy, it’s consistent and it’s almost foolproof.

Today, sous vide cheese seems to have its trending moment. Similar to cauliflower and brussels sprouts–fresh ricotta and especially whipped ricotta cheese is everywhere. This sous vide method lets you capitalize on that trend by making it homemade and in batches, and thereby saves you more money.

So let’s go back to that unwritten rule. How does it applies to the whey I have left over from this sous vide whole milk ricotta? There are numerous ways it can be used but I’m currently developing a recipe for a ridiculously delicious sous vide whey caramel sauce. But, my friends, that’s for another time…

Sous Vide Whipped Whole Milk RIcotta Recipe


  • 1 cup whole milk sous vide ricotta, see recipe
  • 1 tablespoon sous vide garlic oil, see recipe
  • 1 tablespoon of sous vide garlic puree, or to taste, see recipe
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt, kosher, or to taste

Whipped Ricotta Directions:

1. Combine the ricotta, garlic oil, lemon juice, zest, salt, in a food processor with metal blade or a blender

2. Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula.

3. Use right away or vacuum seal and store in the refrigerator.

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