Recipe courtesy of Claire Robinson
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Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch 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.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

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