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.


  • Recipe courtesy of Claire Robinson, 2010
  • 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
  • Tools needed: sieve, cheesecloth


  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.