I'm preparing to make my second cheese, a Queso Oaxaca, and the recipe calls for half of the milk to be left "out for 24 hours until a pH of 5.3 is reached".
I am using pasturized, non-homoginized, whole milk. It is in the 1 quart glass bottles that it came in.
I left the milk out for the 24 hours per the recipe, but it got too late to make the cheese yesterday, so I put it in the fridge and was planning to make the cheese this afternoon. While it certainly looks clabbered, much like the milk I added culture to for another recipe, I started getting paranoid and wondering if it would actually be safe to use.
Are there any general safety guidelines for this sort of thing?