Calm Before The Storm Lasagna
Rachael Ray vs Food Storage
From the author: Most of the substitutions were pretty easy. I used Thrive Freeze-Dried Ground Beef, chopped onions, andtomato powder for the basic sauce. I used freeze dried mozzarella cheese which I’ve tried before on pizza and it works great. The question I was worried about was the ricotta cheese layer. I decided to google making homemade ricotta and found this recipe which seemed like it would work with powdered milk so I gave it a try! It’s a simplified version of ricotta, you can make true ricotta by doing even more processing but this was fast, easy, and tasted great to us.
HOMEMADE RICOTTA CHEESE
8 cups water
1 1/2 cups Thrive Instant Powdered Milk
1/3 cup lemon juice or white vinegar
1 tsp. salt, optional
1 T. oil or butter, optional
Mix the water and milk powder in a large saucepan. Heat over medium heat up to about 200 degrees Fahrenheit (or just before boiling). The milk will get foamy and start to steam. As soon as it starts to boil, remove from heat and add in the lemon juice and salt and butter if desired. The oil/butter can be helpful to encourage the curds and whey to separate better since the powdered milk is a non-fat milk.
Let the mixture sit for 10-20 minutes. You should see the milk separate into curds (white clumps) and whey (yellowy liquid). Once it all seems to be separated, strain the curds using a strainer with small holes and/or a cheese cloth or clean t-shirt. I just used a strainer and it seemed to be fine. I like to make things easy. I let it strain for about 30 minutes and then squished out as much of the excess whey as I could by pushing against the curds with a spoon. It made a crumbly cheese that was perfect for this lasagna.