Homemade Ricotta with Sage and Roasted Cherry Peppers – Kitchen Alchemy

Homemade Ricotta with Sage and Roasted Cherry Peppers – Kitchen Alchemy

blog.modernistpantry.com

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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

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