Milk, Cow, Raw - Thermophilc Culture For 4 Hours, Soft Coagulation, Recommendation?

[SayCheese!]

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!