Hmmmm... not sure, looks a little bit too runny to work ....but we'll see...I made the first two batches with lemon juice, but no salt...the second two I made with vinegar (also no salt), which seems to forms curds a lot more quickly...pretty careful in both case not to heat over 175 degrees (lower than most recipes tell you). I wanted a consistency for this cheesecake experiment, but next time I think I would try to heat to an even lower temp...I think it contributes to "runniness"....stand by....
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