So, I made a gigantic rookie mistake on my first batch by not adding the Mesophilic Culture to my farmhouse cheddar. It drained from 1:15 in the morning until about 5:45 AM in the morning, whereby I put it in the fridge seeing as it didn't have culture. Is this an unsafe batch of cheese? Can I post-actively add the culture at this point or would that create a monster?
Any information is much appreciated!
D.G.