Homemade Ricotta with Apricots and Walnuts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 30
- Saturated Fat
- 16
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 12
- Cholesterol
- 87
- Sodium
- 469
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
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.