Ricotta di Capra

Ricotta di Capra is a fresh Italian cheese made from the whey of goat’s milk. Its origins trace to rural central and northern Italy, where cheesemakers traditionally used leftover whey from other goat cheeses to avoid waste. The key ingredients are goat milk whey, often enhanced with a small amount of whole goat milk, and an acid such as vinegar or lemon juice to coagulate the remaining proteins. What distinguishes a great version is its exceptionally creamy, moist texture and a clean, slightly sweet tang with no bitterness or graininess. The best examples are consumed within days of production. In San Piero, Italia, the Associazione dei Produttori della Valteggina produces a highly regarded Ricotta di Capra, cited via *Sentieri Golosi* as a benchmark for quality. Regional variations exist across Italy: in Tuscany, the ricotta is often saltier and more dense, while in Lombardy it can be lighter and more airy. Outside Italy, similar goat whey cheeses appear in Greece (myzithra) and France (sérac). Unlike cow’s milk ricotta, the capra version has a distinct herbaceous and floral note, a result of the goats’ diet. A great Ricotta di Capra should have no excess liquid and a delicate curd that melts on the tongue.