Im making a blue and using unhomogenised milk brought from Woolies. It has the cream layer on top and although I shook the carton well I still had blobs of milk on the surface. So I scooped out these blobs and mixed them with a spoon and some milk then poured them back in.
But they still didn't mix properly and now I have blobs of cream in my whey.
Is this an issue?
I'd pluck them out, or your cheese might have uneven consistency.
As most of it floated on top of the whey I just poured it off when I poured off the whey.
I don't tend to not worry about it. it wont hurt either way.
-- Mal
Just means you lost some milk fat with the whey. As long as you didn't lower the desired fat % in the cheese too much, I wouldn't worry about it. Or better yet, use the whey to make ricotta, and enjoy the extra richness provided by the extra milk fat!