Goat’s Milk Ricotta: Simple, Delicious and Elemental

May 3, 2026

There’s something deeply satisfying about making a fresh cheese in your own kitchen. While many cheeses are difficult to master and require special cultures or months of patience, ricotta is a welcome exception.

Ricotta’s name comes from the Italian ri-cotta, meaning “re-cooked.” Traditionally, it is made by reheating the whey left over from cheesemaking. Most often it’s made from sheep’s milk in southern Italy. In the north, cow’s milk ricotta is more common. It is also made from goat’s milk, or even from the milk of water buffalo used in traditional mozzarella. Ricotta is, in essence, a farmer’s cheese, born from frugality and transformed into something truly luxurious.

My version is not traditional. It’s a fresh milk ricotta, coaxed into curds with lemon juice, then strained until it reaches the texture you prefer.