Milk too warm

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    Hi. Seems quiet here, but hoping for the best. 🙂
    I’m quite new to cheesemaking, hence I don’t know all the reasons for various steps, or what can happen if I get it wrong. So taday I was gonna make quark. The milk was to be heated to 30*c (86*f) before adding culture. But I was doing other stuff too, and suddenly my milk was at 45*c. As I saw it I had two choices, either throw it out or let it cool down and try anyways. I choose to try. But will it fatally ruin my product that the milk was too warm at one point? I understand that my culture wouldn’t like that temperature, but I didn’t add it then. Any feedback appreciated. 🙂

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