Has anyone ever tried adding powdered milk, instead of whole milk, to whey to increase yield when making ricotta?
It should work, but you will be throwing off the fat/protein balance if you are using skimmed powered milk. I also don't recommend full fat powdered milk. I used it in yogurt once and it was awful. Anyway, my guess is that it will end up with fairly dry curds, but if you don't mind that then it's probably fine.
WHY??? Just add some whole milk or cream.
Sadly, I had forgot to buy an extra quart of milk!