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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: SayCheese! on December 22, 2011, 09:38:44 PM

Title: Milk, Cow, Raw - Thermophilc Culture For 4 Hours, Soft Coagulation, Recommendation?
Post by: SayCheese! on December 22, 2011, 09:38:44 PM

Hi Everyone,

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!