Homemade Ricotta with Apricots and Walnuts

• 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

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.
3. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes.
4. Pour the mixture into the lined sieve and let drain, about 10 minutes.
5. Remove the ricotta from the sieve to a medium bowl, discarding the liquid.
6. Mix in the apricots and walnuts and serve.
7. BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful.
8. You could also drizzle some lemon-infused olive oil on top.

milk, heavy cream, kosher salt, lemon juice, california, walnuts, cheesecloth

Taken from www.foodnetwork.com/recipes/claire-robinson/homemade-ricotta-with-apricots-and-walnuts-recipe.html (may not work)