Homemade Ricotta with Apricots and Walnuts

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Delicious - and who knew it was this easy!

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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!

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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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This was delicious. I was not expecting to like it straight out of the bowl, but I did!!! Yum! I used dried cherries and candied cashews instead of the listed walnuts and apricots. So much better than from the store, this is a keeper! Can't wait to use it in other recipes that call for store bought.

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I used vinegar because we didnt have any lemon juice. It turned out perfect and curdled right away. Yum.

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OMG, This was sooo good I cannot stop eating it, this is so much better than store bought! I just love it. I am also from memphis, Tn. Go Claire, you nailed this!!! also I just used 2 cups whole milk and 1/2 c heavy cream & 1 tbl lemon juice. It was wonderfull!

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Wow, what a treat. After reading through the other reviews I should admit we have a gas range and the recipe fell into place as described (obvious curds formed. However, to get the curds I continued cooking for a total of 10 minutes verses 3 minutes as noted.

We split the final product in half using the same amount of apricots and walnuts in the recipe for the one half and thought it was an ideal dessert (love the honey suggestion from another reviewer. The other half we used for stuffed shells after adding chopped spinach to the warm cheese. You certainly pick up on a light lemon taste for the dessert option but not in the stuffed shells.

The finished product ,in one word, elegant. Well worth it.

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I could not get my milk to curdle! I followed the recipie exactly and all I got when I drained the milk was 1/2 a cup of riccotta. Definatly not worth it when you are using 8 cups of milk and 1 cup of cream. The riccotta that I did get was very good. I will not make it again.

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This recipe looked so good I just had to have it! I have made it twice now as dessert for my family. It was super easy. I had no problems with my electric stove. It worked perfectly. I will say though, that I wasn't sure it was going to work as I made it, because the curds don't look like curds at all. They look more like tiny little white flecks. But I poured the milk mixture into the cheese cloth and I was surprised and excited to see that it worked. It doesn't look like it is doing much when it is cooking, because it looks SO liquid-y. But as long as you see TINY white flecks, you can feel confident that you produced cheese. So anyway, my kids LOVED it. I think it is even better (for dessert purposes with Splenda mixed in or honey. To get the curds, I used lemon juice once and that imparted a nice hint of lemon flavor into the cheese. And once I used vinegar (ran out of lemons which did NOT make it vinegary, which is good.

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fantastic for homemade cannoli, just drain the ricotta longer (puree the apricot,walnuts a little & add to ricotta "BAM" your home baby, also great with fresh peaches,cinnamon,brown sugar, and a
tbsp of grand marnier liquor again puree all together & stuff your cannoli's enjoy...(note you can make cannoli's ahead of time and keep fresh in an air tight container.