Ricotta is properly made from the whey which is a by-product of making another cheese. Additionally, the souring comes not from lemon, but from fermentation of

Ricotta is properly made from the whey which is a by-product of making another cheese. Additionally, the souring comes not from lemon, but from fermentation of the whey itself. However, it's true that the term is commonly used in home cooking for plain fresh cheeses made from whole milk. Your strained Greek yogurt sounds similar to labneh, which is delicious!