Homemade Ricotta with Apricots and Walnuts

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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

  1. Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
  2. 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.
  3. 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.
  4. 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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