Homemade Ricotta with Sage and Roasted Cherry Peppers – Kitchen Alchemy
- Prepare Milk & Citric AcidPreheat an oven to 250°F. Heat milk in a non reactive pot over medium heat to 165°F – 185°F.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.modernistpantry.com.
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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