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.
It is too late to add culture. It will not age well or have a cheddar flavor, so I would go ahead and eat it as a fresh cheese.
Think it's still safe after being out for 4 1/2 hours?
Quote from: dgsutter on December 06, 2015, 12:40:29 AM
Think it's still safe after being out for 4 1/2 hours?
Short answer: Yes.
Long answer: Yes.
If it was me I would put it in the food processor and add herbs spices and salt to taste ( assuming you have not already salted )
My favorite to make ..... is wusabi paste added until you get a good kick.