Ingredients
- 2000g (½ gallon) Milk
- 5g (1 ¼ tsp) Citric Acid
- 50g (3 tbsp 1 tsp) Water
- 4g (¾ tsp) Salt
- 4 Sprigs Sage, Thinly Sliced
- 12 Cherry Peppers
- 60g (4 tbsp) Olive Oil
Equipment
- Non Reactive Pot
- Small Pot
- 100 Micron Superbag
Timing
Active Time: 15 Minutes
Total Time: 20 Minutes – 24 Hours
Yield
~ 1 ¾ lbs (800g) (depends on time drained)
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Prepare Milk & Citric Acid
Preheat an oven to 250°F.
Heat milk in a non reactive pot over medium heat to 165°F – 185°F. If you use an aluminium pan it will turn the milk grey.
In a small bowl mix together the water and citric acid.
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Combine & Strain
Add citric acid solution and stir gently. The milk will separate into curds and whey.
You can strain your ricotta in various ways. We like to use a 100 micron superbag. You can strain it for various amounts of time anywhere from 5 minutes to 24 hours. The longer the ricotta is strained the drier it will be come.
Mix the ricotta with salt and set aside.
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Cook Cherry Peppers
In a small pot coat the cherry peppers with olive oil and season with salt.
Place the pot of cherry peppers into an oven at 250°F for 10 minutes.
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Serve
Serve 200g of the ricotta in a small bowl with 3 roasted cherry peppers, thinly sliced sage.
Drizzle some of the cherry pepper olive oil over the top of the warm ricotta. Serve immediately with crusty bread.
2 Comments.
Can this recipe be doubled? Thank you
Sure can!