[Sca-cooks] Potentially dumb food safety question

[Susan Fox]

In addition to everyone else's good advice:  Cheesemaking often involves 
friendly bacterial cultures that we don't want to inhibit.  Be sensible, 
be clean, know your milk source and you should be all right.

Selene
>
> 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.
>