I bought some raw milk today to make a pepper jack, and had 4 liters left over, so I decided to make a fresh cheese-chèvre style hopefully. The cheesemongers that sell me milk make a log-shaped (like goat cheese) cow's milk cheese. She told me she doesn't add cultures to make that one, just low temp raw milk, a couple of drops of rennet, coagulate overnight etc. So that is what I wanted to do, but I got distracted with the heat on under my millk (I actually didn't think I had turned it on yet
) and brought the temp up to 40 C like over 100 F!!! Big oops.
So for a second I thought about pasteruizing, then thought again, if I am not adding cultures, I probably need all the natural cultures that are in there.
if I have already gone up to 40C how many of these cultures have survived?
So my question...
I don't have any flora danica, I only have a mesophillic culture and a Toma ST blend, should I use a pinch of either of these or try to see what happens without cultures added anyway? Any thoughts?