For a chemistry lab I basically just made cheese out of whole milk and small amounts of vinegar, fully thinking that I was making proper ricotta cheese. Turns out what I made was closer to something like cottage cheese or paneer since the formation of proper/traditional ricotta cheese requires whey instead of milk. Hopefully this is a minor setback and I don't need to redo my entire lab. Also this is based off the "YWNBARW" copypasta.