Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I very rarely buy avocado, but now I happen to have two of them in my kitchen. I'm used to ripe avocado having this colour:Now, mine are more brightly green, like this:They aren't very soft, so I guess they aren't ripe yet, but I'm wondering if the colour will change or if this is just a matter of which variety of avocado it is?

Ex Output:
Can bright green avocados be ripe?


Ex Input:
Is the purpose to add flavor, moisture, or both?Do you really think it makes a difference?

Ex Output:
What is the purpose of basting a roast?


Ex Input:
I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?

Ex Output:

Does method of coagulation matter when extracting ricotta from whey?