Author Topic: Milk, Goat, Pasteurized - Accidentally Clabbered Overnight, OK To Use?  (Read 1560 times)

Offline gmgonzalez

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Hello!  Silly question:  I accidently left the pasteurized goat milk out to cool in a pan of water overnight.  (went to a wedding...forgot all about it!)  It now looks like yogurt, so I guess I could call it clabbered.

So:  do I need to go through a few generations before using it for cheese making (I can give the rest to the chickens, of course), or is it ok as is right now?

It tastes ok, and there's whey floating on top after mixing it and realizing what had happened.

Can I trust the "in house bacteria" given the fact that I have dogs and cats as well?

Thoughts?

Thanks!

gina gonzalez ;D

Offline MrsKK

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Re: Milk, Goat, Pasteurized - Accidentally Clabbered Overnight, OK To Use?
« Reply #1 on: September 19, 2010, 10:14:01 AM »
If it tastes good and was covered, it should be just fine to use for cheesemaking.  I wouldn't use anything that wasn't covered, as dust, flies, etc. can contaminate it.

Keep a couple of cups of it (freeze in ice cube trays) to use as future culture if the cheese you make from this turns out good, as you won't want to lose it.