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Hi there I am new to cheese making have only made a few. I got some milk from my cousin who is a dairy farmer about 6 days ago. I decided to pasteurize it in a water bath at 63° for 30 minutes and let it cool overnight. All good. But when I went to add the mesophylic culture at 30° just now I realised the milk had separated already … it doesn’t smell at all bad (smells of fresh milk still) will it still be ok to make cheddar from … ?
Any help much appreciated !
All the best, Francis
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