I have been doing a ton of reading the past few days about cheesemaking, and successfully made some fresh cheddar curds last night! My issue is everything I read talks about the importance of sterilization and avoiding cross contamination- I did my best to keep things clean, but in a small apartment with 3 cats over a 6 hour period, who knows....
The cheese tastes good but since I've never made it I don't know what potential contamination issues could arise- I am not aging the cheese, simply eating it over the next few days, but want to share with family/friends, but would hate to give them bad cheese- anyone know anything to look for with fresh cheddar curds specifically that would indicate they are bad?
I am sure I am being paranoid, but any input is helpful!
The cheese tastes good but since I've never made it I don't know what potential contamination issues could arise- I am not aging the cheese, simply eating it over the next few days, but want to share with family/friends, but would hate to give them bad cheese- anyone know anything to look for with fresh cheddar curds specifically that would indicate they are bad?
I am sure I am being paranoid, but any input is helpful!
