Since nobody here knew or responded, I emailed, among others, Caldwell, and got a response within 45 minutes.
"Definitely get new milk. Not sure what temp the milk sat at over that time period, but even refrigerated you will have had the growth of psychrotrophs that will adversely effect the cheese. Not to mention other changes that just aren't worth your effort to continue. The rest of the process and your final results deserve a fresh start! "