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.
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.
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.
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.