After turning some beautiful raw goat milk into chevre and feta, I’ve taken a shine to making my own fresh cheese. I don’t do it that often, but I’ve found that for the most part, fresh cheeses are easy to make and the techniques are pretty similar across all of them. Whenever a recipe calls for something I can make myself (and provided I have the time), I give it a try. I was really happy with homemade cream cheese I’d made a few months ago, so I decided to give whole-milk ricotta a try too.