Homemade Ricotta with Apricots and Walnuts

• 8 cups whole milkmilk
• 1 cup heavy creamheavy-cream
• 1 teaspoon kosher saltsalt
• 3 tablespoons fresh lemon juicelemon-juice
• 1/2 cup roughly chopped California apricotsapricot
• 1/3 cup finely chopped walnuts, toastedwalnut
• Special equipment: cheesecloth

1. 01Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
2. 02In 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. 03Pour 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. 04BYOC: 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.

Calories

387 kcal

Protein

12 g

Fat

30 g

Saturated fat

16 g

Carbs

20 g

Fiber

1 g

Sugar

19 g

Sodium

469 mg

Cholesterol

87 mg

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