Homemade Ricotta with Apricots and Walnuts

Ingredients

• 0.5 cup california apricots roughly chopped
• 1 cup heavy cream 
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 0.3 cup walnuts toasted finely chopped
• 8 cups milk whole

Equipment

• bowl
• paper towels
• pot
• sieve
• cheesecloth

Directions

1. Watch how to make this recipe.
2. Line a sieve with cheesecloth or a damp paper towel and place over a bowl.
3. In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching.
4. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.
5. Pour the mixture into the lined sieve and let drain, about 10 minutes.
6. Remove the ricotta from the sieve to a medium bowl, discarding the liquid.
7. Mix in the apricots and walnuts and serve.
8. 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.