[Sca-cooks] Potentially dumb food safety question

[Stanza693 at wmconnect.com]

With everything that has been discussed on the list recently about food 
safety, I'm wondering how this affects people who make their own cheese?  I made my 
first batch of fresh cheese last night (based on the instructions in the 
newest Complete Anachronist & recipes received from this list!  Thanks.).  

Since it has to hang and drain for several hours, doesn't this put it in the 
"danger-zone"?  I heated it to 175 F then it cooled about 20 minutes before 
draining in the colander/cheesecloth for another 20 minutes.  I'm sure it hung 
over the sink for at least 3 hours before I squeezed it the last time and stuck 
it in the fridge.  It would have dropped under 140F fairly early, wouldn't 
it?  Is it safe for me to give to my kiddos?  I'm not worried about me, but I 
don't want to make them sick.

A sus ordenes,
Constanza Marina de Huelva   </HTML>