- 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
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.