Since you were so helpful, here is another question based on a temperature mistake, this week everything has gone wrong, so I am trying to learn from my mistakes. I heat treat my milk- 145-150 for half an hour. This time the pasteurizer buzzed but I missed it for a bit, so it went up to 168-169 before I caught it. I still held it at temp for half an hour out of habit, (I know, 15 seconds would have done it.) it was down to 158 by the end of half hour before I cooled it and added culture and rennet (I'm making chevre). The milk smelled a bit like custard, but looked the same as always. So if the curd actually forms by morning is it safe to use or should I toss it?