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Homemade Ricotta with Apricots and Walnuts

Claire makes a luscious ricotta topped with crunchy, toasted walnuts and chopped apricots. 

Yield: 4 to 6 servings.

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.

Ingredients

Method

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