Homemade Ricotta with Apricots and Walnuts (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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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