It takes as little as 15 minutes from start to finish to make your own fresh ricotta cheese at home. The secret? A little citric acid and a fine mesh strainer. We prefer to garnish ours with fresh sliced sage and delicately roasted cherry peppers.
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.
Summary
Recipe Name
Homemade Ricotta with Sage and Roasted Cherry Peppers
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (2)
August 3, 2020 7:27 pm
Can this recipe be doubled? Thank you
August 4, 2020 10:09 am
Sure can!