Taste Test Tuesday: Dry Milk Ricotta Cheese

I adapted a recipe I found to make ricotta cheese, but to use dry milk instead.  I prefer to use the crockpot to heat the water, dry milk, cream and salt so I don't have to stand at the stove stirring and stirring while it heats.   If you like a drier ricotta, strain longer, whereas if you prefer it wetter, strain it for less time.

Catch the whey in a bowl if you want to save it for using in bread or soups or something, but also so that you don't get whey all over the counter.  You can line a strainer with the cloth or hang it like I did.

Enjoy!