I have available one again , another 4 gallons free milk.
I did a search but didn't find the answer , so here goes.........
If I pasteurize it , and then make cheese directly afterward , do I have to bring the temperature way down to cool it first , or can I just bring it down to the recipes starting point for adding starter , say 86 degrees , and then start the cheese making process from there ?
Was thinking of making some less aged cheese this time so wanted to be sure it was safe.
Thank , Jim.