1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdered whey, I couldn't find anything. A soft cheese, paneer, can be made from powdered milk (much improved with adding a little butter to the hot milk first) which makes me wonder about using powdered whey.
I didn't want to make the question title too long but since my question is still about making ricotta from whey.
2. Could ricotta be made from the whey left after making paneer since I make paneer?
Traditional cheeses are made from milk curdled by the addition of rennet. Paneer is made from milk curdled by adding vinegar or citric acid (lemon juice). I'm not certain if the whey from these methods are different enough to affect outcomes where one would work and the other wouldn't. Does anyone know or tried either method?