It sure is great to have this wonderful forum to turn to with my questions!
Today I added my DV packet of Thermophilic starter to 2 gallons of 90 degree raw milk as usual when making Mozzarella. Then I got called away and when I returned four hours later, I had a yogurt like consistancy to my make. It even had a clean break! The PH is 5.9 So can I stir in some rennet and continue with the Mozz make or is there some other cheese that can be made from this unusual start?
Thanks for any advice!