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A potato masher works ok in a pinch.


To uncurdle milk add more milk or to uncurdle cream add more cream .


It depends on how the cheese is made. Whey will include a lot of the water soluble molecules of the milk. That means a lot of the sugar (and acid if it was fermented) will wash out. Any of the albumin from the milk will also wash out. Almost none of the fat will. This means that it will be very difficult to calculate exactly how much sugar and protein are ...

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