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

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Instructions

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. 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. Remove the ricotta from the sieve to a medium bowl, discarding the liquid. Mix in the apricots and walnuts and serve.
5. 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.