I've been making cheese sporadically with varying recipes and procedures for about 6 months now. It's been my intention to bring a few pounds to my Niece's Wedding Cook-Out Bash 600 miles away from me-next weekend.
There was no place to chill the results but in the basement where it stayed...
Odd question, I know, but 2 gallons of (never opened) milk curdled in their jugs. They were at room temp for 2 days. The milk smells fine and tastes OK...but is it? Can I proceed with my cheese making as if it were fresh milk?
Is it safe?
Kevin
