A layer of milk curd was formed by boiling milk until only vapor pockets remained. Droplets of red food dye were then added.

A layer of milk curd was formed by boiling milk until only vapor pockets remained. Droplets of red food dye were then added.

By Gabriel Paez, Ross Pitcairn, Felix Levy, Blake Buchanan, Aaron Lieberman for Spring 2013 Team First.
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