Homemade Ricotta with Apricots and Walnuts

1. 1

   Line a sieve with cheesecloth or a damp paper towel and place over a bowl.

2. 2

   In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching.

3. 3

   Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.

4. 4

   Pour the mixture into the lined sieve and let drain, about 10 minutes.

5. 5

   Remove the ricotta from the sieve to a medium bowl, discarding the liquid.

6. 6

   Mix in the apricots and walnuts and serve.

7. 7

   BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful.

8. 8

   You could also drizzle some lemon-infused olive oil on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.