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.
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.
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.