Odd curd result in makng cream cheese

[debdp]

While I'm new to cheesemaking (about 6 months) I've stuck to cream cheese, queso blanco, queso fresco and chevre. I use raw milk and raw goat milk for my cheeses.  And until tonight have never had any problems.

I let the raw milk curd sit in the oven overnight and today. When I uncovered it the curd was a large mass.  The cream had gathered at the top, but below the curd had holes in it and most of the whey at the bottom. It doesn't smell off.  I've never seen it like this before. I used MM1 from Dairy Connection and Organic vegetable rennet. I used New England Cheese's online recipe omitting the calcium chloride.  I also had another pot of chevre in the oven (both were covered). So they both sat there overnight.

On internet searching troubleshooting I saw one spot that said it could be bacteria that caused the holes and mentioned yeasty smell or off smell, neither of which I'm getting in the cream cheese curd. It is currently draining but I'm leery.  Should I drain and taste or just toss?

[H-K-J]

Continue on and taste, if the taste is off then you decide if you would eat it

[debdp]

It wasn't bad, had a very mild tang, not as sweet as what I've made before.  I think I let it sit too long before draining. I'm noticing my raw cow milk sets up faster than the goat milk.

[Tiarella]

I had a batch once that had lots of holes in it and sort of bubbled forms.  I think that was contaminated.  When a batch sets up fast, pulls away from the sides and cracks in the middle I think I know that it set up faster than I expected but is okay.  The bubbled form batch went to the chickens.