Acidic ricotta

Hi.
I tried to make some ricotta, not following recipes, of course.

I took a jar full of kefir a separated it into whey and curd with a cheese cloth. I tried to make that gjestost with the whey (which was pretty clean), and it reduced a lot, like a quarter of the inital batch. It was sooo small, that I didn't know what to do with it.
So, I took the curd and heated it too. It broke apart. LIke going to milk again. Then added the drop of gjetost to that, and kept everything in the fridge, in the hope that it will regain properties.
It did not on the first day nor the second. I was thinking of using it on my plants.
After a week in the fridge it looked again like ricotta cheese, only that it was too acidic.

So I mixed it with some mallow and served it as a sauce to a baked coliflower. It was unexpectedly good.