Orange Oil Whipped Ricotta

Delicate and creamy, this house-made ricotta is kissed with floral citrus oil and whipped to an airy finish. Bright, subtle, and versatile, it walks the line between sweet and savory.

Chef Clayton Allen

Serves 6 as an appetizer

Ingredients

• 1 C. Whole milk

• ⅓ C. Heavy cream

• ⅓ C. Buttermilk

• 1 Tbsp. Orange oil (culinary grade)

• 1 tsp. Sea salt plus more as needed to taste

Method

1. In a small saucepan, combine the milk, cream, and buttermilk. Set over medium heat and warm gently—do not allow to boil. Watch closely as the mixture approaches a simmer.

2. When the temperature reaches approximately 190°F, the curds will begin to form and separate. Stir gently with a rubber spatula, scraping the bottom to prevent scorching.

3. Once curdled, remove from heat and let cool to about 100°F.

4. Carefully ladle the curds into a cheesecloth-lined strainer set over a bowl to collect the whey. Cover and refrigerate overnight.

5. The next day, transfer the chilled ricotta to the bowl of a stand mixer. Add the orange oil and salt, and whip on high for 3–5 minutes until light, creamy, and spoon-able.

6. Store covered in the refrigerator for up to 1 week.

Serving Suggestions
This ricotta sings when paired with grilled sourdough or crusty baguette—drizzle with olive oil and a pinch of flake salt for an effortless appetizer. Or lean into its sweet side: spoon atop a warm biscuit or fold into puff pastry with honey and toasted almonds. Also lovely alongside late-season stone fruit, or as a base layer for savory tartines.