Anybody know if you can make ricotta from dried skim milk? My google-fu is failing me. I know how to make it from whey as a post cheesemaking cheese, but was wondering if it could be done from a can of dried nonfat milk.
You can make a farmer’s cheese (not technically a ricotta but extremely similar) by boiling whole milk. Then add vinegar or lemon juice (to precipitate the proteins and fat) stir a couple of times and let stand off the heat for 5-10 minutes. Strain through cheesecloth (leftover “acid whey” is virtually nutritionless)
You might get some results with powdered skim reconstituted, but I don’t think they will be impressive.
According to this site:
That makes me think yes, you can do it, but it might help to add some fat back in.
ETA: Some other links I found make it sound like it doesn’t work well. So it’s probably very delicate, but if you’re lucky it will work.
-D/a