2 Videos | Photo: Homemade Ricotta with Apricots and Walnuts Recipe
Ingredients
- 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
Directions
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.
Pour the mixture into the lined sieve and let drain, about 10 minutes. Remove the ricotta from the sieve to a medium bowl, discarding the liquid. Mix in the apricots and walnuts and serve.
BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful. You could also drizzle some lemon-infused olive oil on top.
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By psspencer_6094501
Sugar Land, TX
on March 13, 2013
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Delicious - and who knew it was this easy!
By Michelle M. C.
Fort Wayne, IN
on January 03, 2013
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This is AWESOME! I made a mistake and put the vinegar in right away with the milk, cream, and salt, brought it to a boil and then reduced the heat. This probably explains why I never got large curds--they were very very tiny. Because of this I cooked it for an extra 10 minutes, then gave up and used instructions from Alex G.'s recipe and let it sit on the stovetop for 20 minutes to cool. Poured it into the cheesecloth-lined sieve, and voila! Beautiful ricotta. I used organic milk and cream, because even though organic is more costly, the milk tastes more "milky". It was so very good! I could barely stand to wait to use it to make my lasagna, which is the reason I made it in the first place. I will definitely make again, next time just to eat on its own!
By ekaradeema_grammy
Ogden, UT
on January 02, 2012
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I have NEVER liked ricotta, a texture thing I think. I just made this and WOW. It was warm, creamy, and luscious. I even made it with skim milk as I am a Weight Watcher. I will make this again and again. I can't wait to try it with other ingredient's. What an amazing food find. Thanks Claire.
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