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Wow that cottage cheese was amazing! How did you make it?
come back to our kitchen and our chef can show you!
When vinegar is added, the acid separates the milk into curds. All of the protein and fat molecules structures break down and then clump together. The milk curdles better when warm and can be preserved for longer. Whey is left over and used for other things. Science is cool right?!
Wow! I'm sure to make this at home!
So that is how you make cottage Cheese.
Science is unbelievable!
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