Given the background description of some cooking related query, summarize the question into a title

When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in the pan with frequent stirring I still found clumps of peanut butter.
How to loosen peanut butter in a sauce

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?
Does method of coagulation matter when extracting ricotta from whey?

How can you tell if chocolate is already tempered?I have some bulk Bernard Callebaut milk chocolate chips.

How can I tell if my chocolate is tempered?

