Ok, so I had some older sheep milk that needed to be used up, this was whole raw sheep milk that ranged in age between six to three days old, it had lovely layers of fresh cream on top, it smelled good and looked normal, I wanted to make 2 quarts of homemade yogurt, I cleaned the jar well, warmed my milk to the correct temp, adding in the starting culture of lovely thick yogurt for the culture and I wrapped the jar with a towel and put it into the deyhrator at the correctly marked temp for yogurt making and left if for its required time per the booklet, when I went back much later that day, was I in for a suprise..

Instead of thick yogurt, I had a bubbling mass of quark like cheese on top of a big old pile of whey..  It was not clabber, it was the start of cheese, and I have never seen it bubble like that, did it get crossed over with some bread making yeast, but the book says that if that happens then it will smell bad and the taste will be off still what the ???

It had a slightly sour smell to it, not bad, but not yogurt either and I could have just strained it right then for a soft farmers creamed cheese but I was not happy about this I hit the books and after reading some,  I thought, ok, I will heat it and make cottage cheese..

Wrong again, I did the heating and it did form cheese, a lovely cheese in fact but it was closer to mozza then cottage cheese, I finally drained it and it rolled into a ball and was darn close to stretchable, and I worked it a bit to get some salt into it and then rolled it into a log, rolled the log in fine herbs and wrapped it and into the fridge..

O my, when I cut into it this morning, it was awesome!, I mean amazing, I had a lovely firm white cheese, with a richness of taste, there is some lovely flavour to this cheese, its like a flavourful aged cheese, when it had not aged (well the milk was a bit more aged then normal) It was excellent, and Dh said after eating it, figure out how to make it again..

I can’t even figure out what kind of cheese it would count as let alone know if I can make it again.. it was cultured milk in the sense I added the yogurt to it, but I used nothing else other then time and heat to make the cheese itself..

I will post photos once the battery is recharged..