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

Answer: Does method of coagulation matter when extracting ricotta from whey?


Question: How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery?I work in an office with limited kitchen appliances, we only have access to a tap that dispenses boiling hot or ice cold water and a microwave.I have tried adding milk but that just takes away a lot of the chocolate taste.

Answer: How to make Instant Hot Chocolate Taste Less Watery


Question: Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?

Answer:
What is the best way to open a tightly fitted lid of a jar?