Homemade Ricotta with Apricots and Walnuts
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 1/2 cup roughly chopped California apricots
- 1/3 cup finely chopped walnuts, toasted
- Special equipment: cheesecloth
DirectionsWatch how to make this recipe
Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.
Recipe courtesy of Claire Robinson, 2010