Ricotta Cheese with Powdered Milk Ai

Ingredients
8 cups water
• 1½ to 2½ cups whole milk powder (check your specific package ratios to reconstitute 8 cups / 2 quarts of milk)
• ⅓ cup lemon juice or white vinegar
• 1 tsp salt (optional)
• 1 tbsp butter or oil (optional, helps whole/non-fat curds release better)
Instructions
1. Reconstitute the milk: Whisk the whole powdered milk into the 8 cups of water in a large saucepan until fully dissolved.
2. Heat the milk: Place the pan over medium heat and warm the mixture to about 185°F–200°F (just before a rolling boil, or when it begins to steam and get foamy). Stir constantly so the milk does not burn at the bottom.
3. Add the acid: Remove the pan from the heat. Gently stir in the lemon juice or white vinegar and salt (plus butter/oil if using).
4. Form the curds: You will see the milk instantly curdle, separating into white clumps (curds) and a yellowish-green liquid (whey). Let the covered pot sit undisturbed for 10 to 20 minutes.
5. Strain the mixture: Line your colander with cheesecloth (or use a fine-mesh strainer) and pour the mixture through it. Let it drain for 15 to 30 minutes depending on how dry or creamy you want your ricotta.
6. Finish and store: Gently press or squeeze the cloth to remove excess whey, then transfer your fresh ricotta to a sealed container. Store it in the refrigerator for up to one week.