Summarize the following:
Use medium-low heat. Stir occasionally to keep the milk from scorching. You can use a whisk, spoon, or heatproof spatula. The curd will begin to develop at this stage. Use a thermometer to determine when the milk reaches 88ºF (31ºC). Stir carefully for 30 seconds and then lower the heat to low. Cook the milk mixture over low heat until it reaches 105ºF (40ºC). This will allow the curd, which is the white mass, to separate from the whey or liquid before cutting the curd. Cut the curd into one inch (2.5 cm) squares with a knife then let it rest for about 5 minutes. It may help to hold the curd still with a ladle or large spoon while you are cutting. Hold a knife straight upright and cut the curd into slices in the pot. Then repeat the same cuts with the knife at an angle. Turn the pot, cut, and cut again to make a checkerboard of cuts. You may not be able to see your previous cuts. Just do the best you can to make it even. Use a stainless steel slotted spoon to transfer the curd from the pot and place it in the colander or cheesecloth, collecting any whey that drains off in the bowl beneath. If you are using cheesecloth, you can tie the ends and hang the mozzarella to drain for three to four hours if you would like a firmer cheese. If you choose this option, do not return it to the pot after draining before adding the salt and starting to work the curd. When you're done, transfer the whey that has drained off back to the pot. To prepare the curd, you should first place the colander of curd into the pot of whey to maintain its temperature. Then, add ½ tsp. (2.5 ml) of salt to the curd. Once you've done that, you can fold the curd over on itself to increase the draining of whey. The more you fold the curd at this point, the more dry your mozzarella will be. The water should be 170 - 175ºF (76 - 79ºC). Place one-third of the curd in the hot water at a time and let sit for approximately three minutes. Drain the water and then sprinkle two tablespoons of salt on it. Place two to three cups onto the curds and let sit for two minutes. Then, take a wooden spoon and begin to push all the curds to one side of the bowl. If the cheese curds are ready for stretching, they will stick together. If the curds aren't sticking together, then you may have to add more hot water and let sit a little longer. When it sticks together well, it's time to stretch!

summary: Heat the mixture until it reaches 88ºF (31ºC). Add the water with the dissolved rennet to the milk mixture. Take the pot off the stove and let it stand undisturbed for 15 minutes. Cut the curd. Place a colander or a piece of cheesecloth over a bowl. Prepare the curd. Pour some water from the simmering pot into a large bowl. Transfer the curd to the hot water.


Summarize the following:
Decide whether you’ll be using modern-style names or more archaic- or fantastical-sounding ones. Once you’ve made that choice, stick to it and stay consistent. Be mindful that characters who are supposed to share a common ethnic background should have congruent sounding names. Otherwise it may detract from the believability of the characters in the story.  For example, if your story is set in Arthurian-era Wales, your characters should have recognizably old Welsh names, unless they’re specifically from a different place or background. Particularly if you’re using names typical of or popular among a particular group, don’t randomly mix and match culturally specific names unless you have a good explanation for your logic. If your story is set in an historically specific time and place, do your due diligence in researching names appropriate to that setting.  For example, if your story is set in antebellum America, choose a name that would fit in with the time. Avoid obviously incongruous names like “Brooklyn” or “Kimberley.”  Similarly, be sure the name is age-appropriate. If the character is elderly, look into names that were popular at the time they would have been born, not at the time in which they’re currently living.

summary: Keep names consistent. Research the setting.


Summarize the following:
Either method will work for germinating sunflowers for planting, but you can also use the traditional plant germinating method that follows. Sunflowers are notoriously difficult to get to grow straight in their final location and are a favorite snack for birds. Sprouting them before planting might improve your chances of keeping them alive. Mist several paper towels in water with a bit of plant food mixed in. The towels should be wet but not soaked and difficult to handle. Place a couple of seeds in the towel with space between them and fold the paper towel up so that they are covered. Give the paper towel a few more drops of water and place it in a resealable plastic bag (such as a Zip-loc bag). Seal it most of the way, with just a small, ~1" gap at the center. Set the bag in the sunlight and give the seeds time to germinate. Plant when they have sprouted, making sure to place them in soil with a pH between 6.5 and 7. Sunflowers need full sunlight to grow. Consider planting them along a fence or your house, or behind some sturdy trees, to shield them from the wind.  Keep in mind that sunflowers planted in pots will not grow as big as sunflowers planted in the ground. Sunflowers are draught-tolerant, but you should ensure they get plenty of water while they establish their roots. They can also survive in wet, humid weather, but you will need to make sure they are planted in well-draining soil, like a sand or loam mixture.
summary: Consider sprouting or growing greens. Soak some paper towels. Place seeds in the towel. Place the paper towel in a plastic bag. Set in the sunlight. Plant when they are ready.