cheesenbeermmm
Member
So I started on a soft cow milk cheese right before I went camping cause I needed the milk jug to be empty so i could freeze it for cold. Basic recipe...1/2 gal milk, 4 oz mesophilic starter, few drops of rennet. Well I didn't have the time before we left to drain it so i left it sit in the fridge till we got back. This was after about 24 hours at room temp. It is in a stainless steel 3 qt pot. Upon returning, I find that the whey is a deep purple. Can this be from pH level messin with the SS? Any thoughts?